Autumn is the season when the kitchen fills with aromas. And what’s better than a quick, nourishing chicken soup that makes use of leftover roast chicken? This recipe starts with two “shortcuts” that make things easier: ready-made chicken broth and yesterday’s roast chicken.

Chicken Soup with Leftover Roast Chicken

45 minutes | Servings: 4

Ingredients

• 1/2 roast chicken (about 450 g)
• 1/2 cup short-grain rice or medium orzo
• 1 small or 1/2 medium onion
• 2 medium carrots
• 1 large celery stalk
• 2 tbsp olive oil
• 1 tsp salt
• 950 ml chicken broth
• 1 cup water
• Freshly ground black pepper

Method

1. In a medium bowl, finely chop the onion. Peel and halve the carrots, then slice them crosswise into pieces about 0.8 cm thick. Slice the celery lengthwise down the middle, then cut crosswise into pieces about 0.8 cm thick.
2. In a medium-sized pot or deep skillet, heat two tablespoons of olive oil over medium-high heat. Add the vegetables and salt. Cook, stirring often, until softened — about 3 to 5 minutes. Add the chicken broth and 1 cup water. Stir well and bring to a boil.
3. Add 1/2 cup rice or medium orzo, stir, and reduce heat to medium-low. Cook for about 12–15 minutes (or until tender), stirring occasionally to prevent sticking.
4. Meanwhile, if needed, cut the roast chicken into bite-sized pieces (removing skin and bones). Add the chicken to the soup, stir, and bring back to a simmer. Taste the broth and adjust with more salt or freshly ground black pepper as desired. Serve hot in bowls.

Tips

• The soup can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container.
• It keeps in the fridge for up to 4 days in an airtight container.