Leftover Chicken Soup with Noodles and Sage
User Reviews
5
Leftover Chicken Soup with Noodles and Sage
Description
This recipe begins by softening onion and celery in oil, then adding flour to build a thickening roux. Gradually stirring in chicken broth ensures a smooth soup base. Carrots and fresh or dried herbs like sage and parsley infuse flavors over a gentle simmer.
Egg noodles are added and cooked until tender, then shredded or chopped leftover chicken and half-and-half enrich the soup with protein and creaminess. The turmeric adds a subtle earthiness and color.
The soup offers a balance of savory broth with herbal notes, creamy consistency, and hearty chunks of chicken and vegetables, suitable for a nourishing lunch or dinner.
Using leftover chicken and flexible herb choices makes this recipe adaptable and efficient, helping reduce food waste while delivering warmth and flavor.
Ingredients
- 1/2 cup onion finely chopped, or leek or shallot
- ¼ cup celery chopped (or celery root
- 3 Tablespoons neutral cooking oil I used organic chicken fat, but butter or liquid oil should be fine, generic cooking oil
- 3 Tablespoons all-purpose flour
- 4 cups chicken broth homemade or good commercial
- 1 cup carrot chopped, about 3 carrots
- 2 Tablespoons sage or 1 Tablespoon dried sage, fresh
- 2 Tablespoons parsley or 1 Tablespoons dried, fresh
- ¼ teaspoon Turmeric
- 0-2 teaspoons salt will vary based on amount of salt in the broth
- 2-3 ounces egg noodle aka “kluski”, homestyle
- 1 cup chicken chopped
- 1 cup half-and-half
Instructions
- In a large saucepan, sautee chopped onion and celery in oil. When tender and starting to brown, add flour and sitr until moistened.
- On medium heat, gradually add chicken broth to the pan, stirring to keep lumps from forming. Add carrots and herbs, then simmer until carrots are almost tender, about 15 minutes.
- Add chicken and noodles and cook until noodles are tender (see package directions for time estimate). Stir in half & half and serve.
User Reviews
Overall Rating
5
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