[Leftover] Chicken Sopas
with chopped side salad

Name: [Leftover] Chicken Sopas
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 oz Pasta, elbow macaroni (sub any small pasta shape); 1 Onions, medium, chopped; 2 stalks Celery, thinly sliced; 6 oz Carrots, diced (3 oz equals approximately 1 medium carrot); ~2 cups Roasted chicken (leftover from Monday), chopped or shredded; 2 Tbsp Butter; 6 cups Stock, chicken (sub any type of stock); 1/2 cup Half and half (sub cream or milk); 2 Tbsp Vinegar, rice; 2 tsp Lemon juice; 2 tsp Honey; 1 tsp Mustard, Dijon; 2 Tbsp Oil, olive; 2 hearts Lettuce, romaine, chopped; 6 oz Cucumbers, sliced; 1 cup Tomatoes, cherry or grape, halved

Active: 45 Total: 45

Original GF Paleo Vegetarian

This cozy Filipino soup is comfort and simplicity at its finest. It has just a few ingredients, so the savory flavor of the chicken really shines. The addition of some half and half at the end gives it richness and depth.

Dependency

Spatchcocked Roast Chicken

Ingredients

Metric

Servings:

[Leftover] Chicken Sopas:

Pasta, elbow macaroni - 4 oz (sub any small pasta shape)
Onions, medium - 1 , chopped
Celery - 2 stalks , thinly sliced
Carrots - 6 oz , diced (3 oz equals approximately 1 medium carrot)
Roasted chicken (leftover from Monday) - ~2 cups , chopped or shredded
Butter - 2 Tbsp
Stock, chicken - 6 cups (sub any type of stock)
Half and half - 1/2 cup (sub cream or milk)

Chopped Side Salad:

Vinegar, rice - 2 Tbsp
Lemon juice - 2 tsp
Honey - 2 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 2 Tbsp
Lettuce, romaine - 2 hearts , chopped
Cucumbers - 6 oz , sliced
Tomatoes, cherry or grape - 1 cup , halved

Prep

Pasta - Bring a saucepan of well-salted water to boiling and cook pasta until al dente (tender but not soggy). Drain. If prepping ahead of time, toss with a bit of oil to prevent sticking. (Can be done up to 5 days ahead)
Onions / Celery / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
Chicken - Separate meat from the bones and chop or shred into bite-sized chunks. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, lemon juice, honey, and mustard. Slowly add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
Lettuce / Cucumbers / Tomatoes - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Place a Dutch oven over medium heat and add butter. When butter is melted and bubbly, add onions, celery, and carrots with a pinch of salt. Saute vegetables until crisp-tender, ~5 minutes (reduce heat if they begin to brown too quickly).
Stir in stock and chicken with another big pinch of salt, bring to a simmer, and reduce heat to low. Cover with a lid and simmer gently until the flavors have come together and the vegetables are tender, 10 to 15 minutes.
While the soup is simmering, combine lettuce, cucumbers, and tomatoes in a serving or mixing bowl.
Return to soup and stir in half and half. Taste the soup and season with some additional salt and pepper, if needed.
If noodles were made ahead, warm them in the microwave.
Toss salad with vinaigrette until it is dressed to your liking.
Divide noodles among serving bowls and ladle soup over top (store leftover soup and noodles separately to prevent the noodles from soaking up too much broth).
Serve chicken sopas with salad on the side. Enjoy!

Reviews

Ratings

0 reviews

[Leftover] Chicken Sopas with chopped side salad