What to do with leftover roasted chicken? Make soup! This is the simplest of simple chicken noodle-ish soups. The stock is made with the leftover carcass of a whole roasted chicken, and the vegetables and seasonings are classic:
carrotsonionsceleryparsleysalt and pepper
I like the texture of fregola, a toasted Italian pasta, but any shape pasta you like will do. The key? Cook the noodles and the soup separately — don’t combine the two until just before serving. A few tips:
Boil noodles in well salted water.Boil noodles al dente because they’ll continue cooking after you drain them as well as in the hot broth upon being served.Store extra boiled noodles in an airtight container in the fridge separate from the soup. When reheating, try to bring the noodles to room temperature an hour before serving. I like to divvy them up into the serving bowls, too, to allow them to come to room temperature more quickly. There’s no need to reheat them — the heat from the hot broth ladled overtop will warm them up completely.
No leftover chicken? The pulled meat from a store-bought rotisserie chicken works beautifully here. Or simply bring a pot of water to a boil, add two chicken breasts, cover, turn off the heat, and let stand for 15 minutes. Remove breasts, let cool briefly, then pull or chop into 1/2-inch pieces.
What to do with leftover chicken?
Make a salad. I LOVE this one. Sesame Noodles with Swiss Chard and ChickenThai-Inspired Chicken and Cabbage SaladEasiest, Chicken Enchilada CasseroleSesame Chicken and Cabbage Salad
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