I love to be able to repurpose leftovers. I hate wasting food! Especially with how expensive good quality food is ! Whenever I roast chicken I always make 2 … why you ask? So usually we eat 1 that night for dinner, the second roasted chicken I use that week. I can make soup, salads, enchiladas, tacos. I mean the possibilities are endless. Saves you so much time during the week. This is one of my favorites to make.
Roasted Chicken and Vegetable Soup
Every time I roast chicken for dinner I make 2 chickens (since it takes the same amount of time) just so I can make this soup the next day. My family loves it so much! For breakfast my son will ask for this soup with an egg swirled in!
- 2 tablespoons olive oil or avocado oil
- 1 large onion diced
- 1 leek thinly sliced, optional
- 4 carrots peeled, and diced
- 2 celery diced
- 2 tablespoons sea salt
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon dill dried
- 1 teaspoon ground black pepper
- ½ cup parsley finely chopped
- 4 cups chicken or vegetable stock or broth
- 2 cups water
- 1-3 cups leftover roasted chicken
Heat oil in large pot. Add onion, leek, carrots, celery, salt, oregano, thyme, dill and ground black pepper. Cook on high for 5 minutes.
Add the parsley, broth/stock, water and chicken.
Bring to a boil, lower heat to simmer, cover and cook for 35 minutes.