Simple Leftover Chicken Soup

(by Sandra Bolton)


2 qts. chicken broth

6 carrots, sliced

2 stalks celery, chopped

1 onion, diced

1 T. chopped basil

1 T. chopped parsley

roast chicken, skinned and shredded

Bring broth to a boil.

Add vegetables and herbs, and cooking until carrots are tender.

Stir in chicken.


(Read Estée Lauder of the Kitchen, the story that accompanies this recipe.)

Recent Posts

See All

(by Kate Klein) (adapted from the book Mother Rising) 1 c. golden raisins (I like to mix dried cherries in too) 1 c. butter, melted (can substitute coconut oil, if trying to avoid dairy) I t. vanilla

(by Alice Lowe) 1 lb. shrimp (Rock or Gulf shrimp preferred), peeled and deveined 2 T. butter 1 T. olive oil 3 cloves garlic, pressed or minced 1 T. lemon juice 2 T. white wine a few dashes of Tabasco

(by Vanessa Stirling) a pound or so of ground beef an onion if you have one; if not, chalk it up to experience Dice the onion and begin sautéing it in oil. After a few minutes it’ll become translucent