top of page

Simple Leftover Chicken Soup

Eat, Darling, Eat

(by Sandra Bolton)


2 qts. chicken broth

6 carrots, sliced

2 stalks celery, chopped

1 onion, diced

1 T. chopped basil

1 T. chopped parsley

roast chicken, skinned and shredded

Bring broth to a boil.

Add vegetables and herbs, and cooking until carrots are tender.

Stir in chicken.


(Read Estée Lauder of the Kitchen, the story that accompanies this recipe.)

Recent Posts

See All

Gedämpfte Flanken

(by Carolyn Swartz) Note: Here's where a watched pot is essential, maintaining an inch or two of liquid at the bottom of the pot....

Nana's Savory Mincemeat

(by Dawn Levitt) 1 lb. prepared raisins 1 pt. Hennessy 5 – 6 lb. green tomatoes (approximately 40 - 50 tomatoes) 2 T. kosher salt 5 – 6...

Latkes

(by Elizabeth Cohen and Aviva Lilith) 6 large Yukon Gold potatoes, peeled 1 small onion 2 eggs, beaten well 1/2 T. unbleached flour pinch...

Comments


bottom of page