I must admit I love leftovers. I know not everyone does. But as a busy Mom I always enjoy the convenience of creating something new a different whether it is with meat or left over rice. Here is a little Secret – Most people would never know they were eating leftovers – unless you told them. So keep it on the down low.
When I grill chicken I purposely make extra to have for soup or chicken salad. It also freezes well. Tonight I had some left-over brown rice and some left-over chicken breasts and made this super easy Chicken and Vegetable Soup. Busy Mom’s have to love recipes like this one.
In deep soup pot add olive oil, onion, celery and garlic; sauté until translucent about 3 minutes. Add chicken stock and then bring to boil. Add mixed vegetables, chicken, thyme, parsley, sage, Worcestershire, tomatoes, zucchini and beans. Cook approximately 30 minutes. Then add in the cooked rice. Allow to simmer about one more minute until the rice is warmed.
This makes 4 – 8 servings depending on how deep your soup bowls are. Serve with hard crusty bread or your favorite soup crackers!