Rating: 3.14 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This satisfying soup can be made with our Double Roast Chicken or any roast chicken and roasted vegetable leftovers.

Martha Stewart Baby, Special Issue 2000, Martha Stewart Baby, 2000, Martha Stewart Baby, 2000

Gallery

Recipe Summary

Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat stock in a small saucepan over medium heat. Add chicken, vegetables, and thyme. Simmer until hot, about 5 minutes. Season with salt and pepper. Serve.

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Reviews (1)

7 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/03/2018
Quick, easy way to eat leftovers from the Double Roasted Chicken recipe. Nice to have multiple options - eat the original recipe, soup, and salad. Love the 3 recipes!