# Leftover Chicken Soup

A favorite quick lunch that upcycles last night	s chicken.

- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 Tbsp olive oil
- 3 cloves garlic, minced
- 3 tsp dried thyme
- 3 tsp dried oregano
- 1 pinch chili flakes
- 1 Tbsp white balsamic or champagne vinegar
- 3 breasts Leftover chicken (appx. 3 roasted breasts)
- 0.25 cup lemon juice
- 1 Tbsp honey
- Salt
- Pepper
- 2 boxes chicken stock

## Instructions

1. In a large Dutch oven soften onion in 2 Tbsp of olive oil.
2. Add carrots and celery.
3. Soften the carrots and celery.
4. Add garlic.
5. Stir for a minute.
6. Add thyme and oregano, rubbing between your hands to break apart.
7. Stir in the herbs.
8. Add chili flake.
9. Add white vinegar to the center of the mixture.
10. Stir the mixture.
11. Shred chicken and mix into the vegetables.
12. In a small bowl, whisk together lemon juice, 2 Tbsp oil, honey, salt and pepper.
13. Make a well in the middle of the pot, pushing all chicken and veggies to the sides.
14. Pour lemon mixture in the well.
15. Allow the lemon mixture to bubble.
16. Stir for a minute and let the lemon mixture reduce.
17. Add chicken stock.
18. Bring to a boil and then reduce to simmer.
19. If you like brown rice or noodles, cook as directed, separately, and add to each bowl as they are ladled out.

## Equipment

- large Dutch oven
- knife
- small bowl

## Tips

- Add white vinegar to the center of the mixture.
- Rub thyme and oregano between your hands to break apart.

## Source

- Original video: https://www.facebook.com/reel/2902002506740153/
- Recipe page: https://www.cliprecipe.com/recipe/f854d89e-e222-4f7c-b437-ae0cc6d36d87
- Extracted: 2026-03-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt