Leftover Chicken and Sausage Soup

Name: Leftover Chicken and Sausage Soup
Cook time: 10 min
Total time: 45 min
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

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Cook Time: 10 minutes

Total: 45 minutes

Servings: 5

Author : Food Network

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Ingredients

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Leftover chicken bones, optionalVegetable scraps, optional6 cups low-sodium chicken broth2 cups shredded chicken and/or diced sausage2 cups roasted vegetables3/4 cup short dry pasta or 4 fresh lasagna sheets, cut into small shapes1/4 to 1/2 teaspoon crushed red pepper flakes1/2 lemon2 to 3 tablespoons finely chopped herbs

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Chop the roasted vegetables into small bite-size pieces.

Step 4

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.