Using leftover Lemon Roasted Chicken makes this soup a snap to make. It is tangy and hearty at the same time. Packed with Vegetables and tender chicken it is a great soup for a cold night or when you are not feeling well and need some nourishment. The Lemon gives you a boost of Vitamin C. Add a piece of turmeric or a sprinkle of dried to it and some chopped garlic for a boost of healing power. You can use leftover Roasted Vegetables or toss in some freshly cut if you don’t have leftovers. A simple, yummy soup.
Lemon Chicken Noodle Soup
Prep
Cook
Total
Yield 8 cups
Ingredients
- 2 cups leftover Lemon Roasted Chicken
- 1 leftover Lemon from the Roasted Chicken, cut in half (or a fresh lemon)
- 2 cups leftover Roasted Vegetables(or cut up some carrots, celery, sweet potatoes and onions)
- 6 cups Chicken or Vegetable Broth
- 1 handful of Wide Egg Noodles, cooked and drained
- Chopped Parsley
- Splash of quality Olive Oil to serve
Instructions
- Toss everything into a pot and simmer
- If you are using fresh vegetables, let them cook about 10 minutes before adding the noodles and chicken
- Remove the Lemons before serving
- Drizzle with a splash of good Olive Oil
Leave a Reply