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Leftover Chicken and Sausage Soup


  • 1 1/2 L (6 cups) low-sodium chicken broth
  • Leftover chicken bones, optional
  • Vegetable scraps, optional
  • 2 cups (500 ml) shredded chicken and/or diced sausage
  • 2 cups (500 ml) roasted vegetables
  • 3/4 cup (185 ml) short dry pasta or 4 fresh lasagna sheets, cut into small shapes
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/2 lemon
  • 2 to 3 tablespoons finely chopped herbs


  1. Add the chicken broth, bones, and vegetable scraps, if using, into a large saucepan and bring to a simmer over medium-high heat. Lower the heat to a simmer and cook for 20 to 30 minutes to enhance the broth's flavour. Strain out the scraps and set the broth aside. If you don’t have chicken bones and vegetable scraps, you can skip this step. 
  2. If using sausage for a little extra texture, place a medium skillet over medium-high heat. Add the diced link and cook until lightly crisp and golden brown around the edges.
  3. Chop the vegetables into small bite-sized pieces.
  4. To assemble the soup, place the broth over medium-high heat and bring to a boil. Add in the chicken and sausage, vegetables, and pasta and cook until everything is heated and the noodles are al dente. Season the soup with crushed red pepper flakes, lemon juice, and herbs. Enjoy!

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