PRs Roasted Chicken Soup

The perfect solution for leftovers!

Complete chicken stock from PRs Roasted Chicken (approx. 2 cups)
2 T butter
2 nests of angel hair pasta
4 cloves garlic chopped fine
2 stalks celery, sliced 1/8 inch wide
2 cups left over chicken pieces and shreds from roasted chicken
2 cups water
4 chicken bouillon cubes
¼ t salt
¼ t pepper
1 t Kebseh spice
1 large stick fresh tarragon
½ box fresh sliced mushrooms
½ c quick cook barley
  • Remove all of the bones skin, and fat from the chicken pieces being used.PRs Roasted Chicken Soup
  • Melt butter in a large pot, crush pasta nests into the pot and sauté until the noodles turn brown.
  • Pull the tarragon leaves from the stick, discard the stick.
  • Carefully add in the chicken stock and everything but the mushrooms and barley.  Simmer on low for 20 minutes.
  • Add mushrooms and barley, simmer another 30 minutes.
  • Serve with crustini or garlic bread.
  • Makes enough for about 6 – 8 people
  • So good, and so good for you!

Be sure to check out the recipe for PR’s Roasted Chicken, and other great dishes under my Killer Cookin blog category, and feel free to share with others!



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