SBS Food

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Leftover chicken and sausage soup

In my mind, soup is the final destination for anything you've got hanging out in your fridge. I can pretty much guarantee you that whoever's eating a nice hot bowl of this soup isn't going feel like they're eating this week's leftovers.

A wide white soup bowl with a textured floral pattern on the rim holds a birght soup, full of vegetables, meat and herbs.

Leftover chicken and sausage soup. Credit: Mary Makes It Easy / Geoff George

  • serves

    4-6

  • prep

    10 minutes

  • cook

    35 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

10

minutes

cooking

35

minutes

difficulty

Easy

level

Ingredients

  • 1½ L (6 cups) low-sodium chicken broth
  • Leftover chicken bones, optional
  • Vegetable scraps, optional
  • 2 cups shredded cooked chicken and/or diced cooked sausage
  • 2 cups roasted vegetables
  • ¾ cup short dry pasta, or 4 fresh lasagna sheets, cut into small shapes
  • ¼-½ tsp crushed red pepper flakes
  • ½ lemon
  • 1½-2½ tbsp finely chopped herbs

Instructions

  1. Add the chicken broth, chicken bones (if using), and vegetable scraps (if using) into a large saucepan and bring to a simmer over medium-high heat. Lower the heat to a simmer and cook for 20 to 30 minutes to enhance the flavour of the broth. Strain out the scraps and bones and set the broth aside. If you don’t have chicken bones and vegetable scraps, you can skip this step.
  2. If using sausage, for a little extra texture, place a medium skillet over medium-high heat. Add in the diced sausage and cook until lightly crisp and golden brown around the edges.
  3. Chop the vegetables into small bite-sized pieces.
  4. To assemble the soup, place the broth over medium-high heat and bring to a boil. Add in the chicken and/or sausage, vegetables, and pasta and cook until everything is heated through and the pasta is al dente. Season the soup with crushed red pepper flakes, lemon juice and herbs.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 22 February 2024 9:12am
By Mary Berg
Source: SBS



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