Sometimes the best soups come from leftovers.
For this one I used left over rotisserie chicken and veggies from the fridge.

Here’s what I used.

  • Chicken cut in small pieces
  • 2 left over roast potatoes cut in small pieces
  • 1 parsnip cubed
  • 10 baby carrots cut into tiny pieces
  • 1/2 white onion diced
  • 1 celery stock diced
  • 1/2 green bell pepper diced
  • Water to cover
  • 1 box chicken broth
  • 1 tablespoon smokey paprika
  • Fresh ground sea salt and coarse black pepper to taste
  • 2 cups bow tie pasta

Put all ingredients except pasta in a large kettle and bring to a boil. Reduce heat and simmer until vegetables are tender.

In a separate kettle prepare pasta according to package directions. Drain and add to the soup.

TIP:

  • Use it whatever veggies you like. Don’t be afraid to experiment with flavors.
  • Use any pasta you like.

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