Leftover Chicken Soup

By kgusta

Ingredients

• 1 tablespoon olive oil
• 3 carrots
• 1 medium onion
• 3 celery stalks
• 1 garlic clove, minced
• 1 cup leftover chicken
• 1 tablespoon herds de Provence
• 1 bay leaf
• 4 cups low-sodium chicken stock
• 1 can diced tomatoes
• 3/4 cup uncooked pasta
• salt and pepper

Details

Adapted from blog.keyingredient.com

Preparation

Step 1

Dice the carrots, onion and celery into 1/2 inch dice. Add the olive oil and diced vegetables to a large soup pot over medium heat, lightly sprinkle with salt and pepper (about 1/2 teaspoon of salt and 1/4 teaspoon pepper), then saute for 5 minutes. After 5 minutes, add the minced garlic then saute for another 5 minutes.
Add the herbs de Provence and chicken to the vegetables then saute for another minute. Add the bay leaf, chicken stock and tomatoes then bring the soup to a boil, reduce heat and allow to simmer for 10 minutes, then season to taste.
After 10 minutes, add the pasta and continue to simmer for an additional 10 minutes or until the pasta and vegetables are cooked.