What do you do with leftover roast or rotisserie chicken? You make the 4 Cs – Chicken Carrot Celery Corn Soup! It’s also something very healthy and filling. It’s not just a soup; you can make it your one dish for the day by adding noodles.
I don’t particularly like the breast of the roasted chicken; whether it’s Andok’s Manok, Chooks-to-Go, Jollibee Chickenjoy, Popeye’s, or what have you. So I told myself that I have to find something to do with the parts I do not particularly like and this is what I came up with.
4 Cs - Chicken Carrot Celery Corn Soup
Transform leftover roast or rotisserie chicken into a hearty soup with pantry staples such as carrots, celery, and corn. Add noodles to make it a one-pot meal.
- 1 breast of cooked chicken (or other parts of the leftover chicken) - cut into ¼ inch cubes
- ½ cup chopped onions
- 1 carrot - cut into ¼ inch cubes
- 1 fresh corn - slice the kernels off the corn
- 1 stalk of celery - slice into ⅛ inch half moons
- 2 tablespoons butter
- 2 tablespoons cooking oil
- 1 tablespoon all-purpose flour
- 6 cups of water or chicken broth
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Choose a 10-cup capacity cooking pot and place it over medium-low heat.
Pour in the cooking oil and butter.
Add the onions and sauté till the onions are translucent.
Then add the cooked chicken pieces; toss around for about 1 minute.
Now add the carrots, corn, celery, and continue to sauté for another 2 minutes.
Then add the flour and mix well.
Slowly add the broth, mixing well.
Simmer the soup for about 30 minutes.
Season with salt and pepper.
Continue to simmer until the carrots and corn are tender.
If you wish, you can put fettuccini noodles to make it a noodle soup too. Follow the instructions in the noodle box and add during the last five minutes of simmering before serving.