Recipe courtesy of Mary Berg
Leftover Chicken and Sausage Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 140
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 19
- Sodium
- 153
- Total: 45 min
- Active: 10 min
Ingredients
Leftover chicken bones, optional
Vegetable scraps, optional
6 cups low-sodium chicken broth
2 cups shredded chicken and/or diced sausage
2 cups roasted vegetables
3/4 cup short dry pasta or 4 fresh lasagna sheets, cut into small shapes
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 lemon
2 to 3 tablespoons finely chopped herbs
Directions
- If you don’t have chicken bones and vegetable scraps, you can skip this step. Add the chicken broth, chicken bones if using and vegetable scraps if using into a large saucepan and bring to a simmer over medium-high heat. Lower the heat to a simmer and cook for 20 to 30 minutes to enhance the flavor of the broth. Strain out the scraps and set the broth aside.
- If using sausage, for a little extra texture, place a medium skillet over medium-high heat. Add in the sausage and cook until lightly crisp and golden brown around the edges.
- Chop the roasted vegetables into small bite-size pieces.
- To assemble the soup, place the broth over medium-high heat and bring to a boil. Add in the chicken and/or sausage, vegetables and pasta and cook until everything is heated through and the noodles are al dente. Season the soup with the crushed red pepper flakes, lemon juice and herbs.