Polish Chicken Noodle Soup

"Use leftovers from Polish-Style Roast Chicken Recipe #143040."
 
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photo by Engrossed photo by Engrossed
photo by Engrossed
photo by kzbhansen photo by kzbhansen
Ready In:
30mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • In a large saucepan, sauté celery, carrots, and parsnips in oil until softened.
  • Stir in chicken broth and simmer until vegetables are tender.
  • Add noodles, chicken, and gravy; heat through.
  • Season with dill and salt and pepper to taste.

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Reviews

  1. Delicious! I used the proportions of celery, carrot and parsnip from the recipe. Instead of canola oil I utilized some fat from the roasted chicken, replaced chicken broth with water and added some dried veggie mix. I also added a minced garlic clove suggested by Engrossed. Thanks for another great recipe.
     
  2. The secret ingredient for this recipe is the left over gravy from <a href="/143040">Polish-Style Roast Chicken</a>. Otherwise it's very versatile. I had to improvise on almost everything else but it still turned out wonderful! I used what I had on hand: a cubed potato, carrots, a diced white onion and a minced garlic clove. I had to use bouillon cubes but put extra water for the extra gravy I had, a cup and a half! Added the chicken at the end with hot paprika, salt, pepper and all the fresh dill I had left. Wonderful with sour cream. Yum! Thank you for letting me use my leftovers for another wonderful recipe!
     
  3. This was very good! I used reduced sodium broth and I doubled the recipe. I used leftover chicken from a Chicken I made the other night but not the recipe that was suggested. Thanks for posting!!!
     
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Tweaks

  1. Delicious! I used the proportions of celery, carrot and parsnip from the recipe. Instead of canola oil I utilized some fat from the roasted chicken, replaced chicken broth with water and added some dried veggie mix. I also added a minced garlic clove suggested by Engrossed. Thanks for another great recipe.
     

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