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Leftover Chicken Soup with Noodles and Sage
5 from 12 votes

Leftover Chicken Soup with Noodles and Sage

Leftover Chicken Soup with Noodles and Sage combines sautéed onion and celery with a roux to create a thickened base, simmered with chicken broth, carrots, fresh herbs, and egg noodles. Chopped chicken and half-and-half finish the soup, resulting in a comforting bowl with tender noodles, fragrant sage, and creamy texture. This soup is a practical way to transform leftover chicken into a hearty meal.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. In a large saucepan, sautee chopped onion and celery in oil. When tender and starting to brown, add flour and sitr until moistened.
  2. 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.
  3. Add chicken and noodles and cook until noodles are tender (see package directions for time estimate). Stir in half & half and serve.