Don’t waste a single crumb! This Leftover Sausage and Chicken Soup combines all the scraps from other recipes.
| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- Leftover chicken bones, optional
- Vegetable scraps, optional
- 6 cups low-sodium chicken broth
- 2 cups shredded chicken and/or diced sausage
- 2 cups roasted vegetables
- 3/4 cup short dry pasta or 4 fresh lasagna sheets, cut into small shapes
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/2 lemon
- 2 to 3 tablespoons finely chopped herbs
Instructions
- If you don’t have chicken bones and vegetable scraps, you can skip this step. Add the chicken broth, chicken bones if using and vegetable scraps if using into a large saucepan and bring to a simmer over medium-high heat. Lower the heat to a simmer and cook for 20 to 30 minutes to enhance the flavor of the broth. Strain out the scraps and set the broth aside.
- If using sausage, for a little extra texture, place a medium skillet over medium-high heat. Add in the sausage and cook until lightly crisp and golden brown around the edges.
- Chop the roasted vegetables into small bite-size pieces.
- To assemble the soup, place the broth over medium-high heat and bring to a boil. Add in the chicken and/or sausage, vegetables and pasta and cook until everything is heated through and the noodles are al dente. Season the soup with the crushed red pepper flakes, lemon juice and herbs.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 140 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 19 mg |
| Sodium | 153 mg |
Reviews
I’m with Mary on this. I have done same for 40 years. You get something new from something leftover. I love the use of the bits of squash, I wouldn’t have thought of that. It adds a naturally sweet taste.