The other day my husband brought home a rotisserie chicken for dinner from Fresh Market. Because only two of us eat solid foods at the moment, we ended up with half of the chicken leftover. So as to not waste the rest of the chicken, I decided to make a yummy herbed chicken noodle soup with the leftovers. Using up leftovers in new recipes is great way to be frugal in the kitchen.
To make the herbed chicken noodle soup, I began by tearing apart the leftover chicken into small pieces. I threw the chicken into a medium sauce pan. I then added rosemary, thyme, sage,salt, and pepper to the chicken. I poured two cans of chicken broth into the pan and then heated the soup to a boil. Finally I added some egg noodles to the pan. The soup turned out very yummy, and I used up some leftover chicken!
- 2 cups of chopped cooked chicken
- 2 14.5 ounce cans of chicken broth
- 2 cups of uncooked medium egg noodles
- 1 teaspoon of rosemary
- 1 teaspoon of thyme
- 1 teaspoon of sage
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- Combine the chicken, rosemary, thyme, sage, salt, and pepper in a medium sauce pan.
- Add the chicken broth to the herbed chicken.
- Heat the soup until boiling.
- Add the egg noodles to the boiling soup.
- Boil until the noodles are fully cooked.
- Serve hot.
- Refrigerate any uneaten portion of herbed chicken noodle soup.
Herbed Chicken Noodle Soup Recipe © 2012 Heather Johnson
Leftover Chicken © 2012 Heather Johnson
Cooking the Chicken Noodle Soup © 2012 Heather Johnson
Finished Herbed Chicken Noodle Soup © 2012 Heather Johnson