Chicken and vegetable soup with leftover breast comes together fast since the chicken is already cooked. The vegetables soften first, then the chicken warms through in the broth.
Everything simmers into a light, balanced soup.
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1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium onion diced and 2 cloves garlic minced. Sauté 4-5 minutes until onion is translucent and soft.
3. Add 2 medium carrots diced and 2 stalks celery diced. Cook 3-4 minutes until vegetables start to soften.
4. Pour in 4 cups chicken broth. Bring to a boil, then reduce to medium-low heat.
5. Add leftover chicken breast shredded. Simmer 10 minutes until soup is hot and flavors meld.
6. Season with salt and pepper to taste.
7. Finish with 2 tbsp chopped fresh parsley off heat.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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