Light and Hearty Homemade Chicken Sopas (soup) made from #leftover roasted chicken. This comforting soup comes without the cream and calories!

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Chicken Soup Recipe

Ingredients:

• oil (for sauteing)
• Leftover chicken with bones
• 1 Chicken cube
• onion, quartered
• celery, chopped
• carrots (cut lengthwise and quartered)
• laurel leaves (2)
• 1 tsp dried thyme (@McCormickCulinaryPH or if you have fresh thyme, use 1 tbsp)
• 1 tbsp patis (fish sauce)
• 8 cups of water
• any pasta (macaroni, egg noodles, spaghetti) cooked according to instructions
• onion -1, chopped
• celery -1, chopped
• carrots (cut lengthwise and quartered) -1
• salt and pepper

Instructions:

Broth

1. Separate bones and chicken. Leave 1/2 cup of chicken and skin and set aside the rest.
2. Saute onions, bones and 1/2 cup of shredded chicken including skin.
3. Add onion, celery and carrots. Cook 2 minutes.
4. Add water, patis, and chicken cubes and simmer broth for 1 hour. (not boiling, just a light simmer)
5. Strain stock and discard bones and vegetables.

Soup

1. Saute carrots 1, celery 1, carrots 1 till cooked and wilted.
2. Add soup and bring to a boil.
3. Add cooked pasta. Add shredded chicken. Cook about 3 – 5 minutes more.
4. Season with salt and pepper according to taste.

Notes:

You can bottle this and put on the ref. Consume up to 3 days. If frozen, consume in a month.