chicken soup
soups
rotisserie chicken
ideas for leftovers
feed a crowd
make-ahead
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Chicken and Snap Pea Soup with Leeks

Chicken and Snap Pea Soup with Leeks

New Deals! Diamond Earrings, Fall Coat + More—Between 66% and 75…

Idina Menzel Explains Why She Changed Her Last Name

How This Man Lost Half His Weight (200 lbs!)

How to Make La Gustea-Style Fettuccine | Rachael Ray

Jerry O'Connell and Rebecca Romijn + Rach's Skirt Steak Carne As…

HGTV's Mina Starsiak Hawk Gives Us a Tour of Her Newly Renovated…

FULL Renovation of This 116 Year Old Mansion Has Us in Awe

How to Make Family-Style Chicken Parmigiana

Inside Arthur & Sons—a New Red-Sauce Joint in NYC From Top NYC C…

Home Gym Design Ideas That Make It More Beautiful AND Functional

How to Make Creamy Saffron Ricotta Pasta | Rachael Ray

Broadway Star Idina Menzel and Her Sister + OMG! Fettuccine That…

How to Make BBQ-Rubbed Roast Chicken for Pitas, Flautas + Egg Ro…

How to Make Korean-Style Braised Short Ribs with Cucumber Salad …

FBI's Jeremy Sisto on Daughter Using Wife's Maiden Name

How to Make Jambalaya | Rachael Ray

How to Make Classic Tot Hotdish | Tater Tot Casserole with Groun…

"New Kids on the Block" Singer Jonathan Knight Talks Crying on N…

"New Kids on the Block" Singer Jonathan Knight Shares the Band's…

Rachael likes to make this using her leftover Poached Pulled Chicken with Lemon and Garlic. For another rollover chicken meal, try her Mushroom, Asparagus and Chicken Sauté with Rice Pilaf.

Ingredients

  • 2 tablespoons olive oil
  • 2 carrots or 10 to 12 baby spring carrots, thinly sliced on bias
  • 2 leeks, whites and light green parts, halved lengthwise and sliced ½-inch thick
  • 2 to 3 cups snap peas, halved across
  • Salt and pepper
  • 2 quarts chicken stock
  • 2 to 3 cups leftover pulled poached chicken or pulled rotisserie chicken
  • ½ pound broken pappardelle
  • ½ cup tarragon, chopped or 1 cup basil, torn
  • Juice of 1 lemon

Yield

Serves: 4-6

Preparation

Heat a soup pot over medium high heat with 2 tablespoons olive oil, 2 turns of the pan.  Add carrots, leeks, snap peas, salt and pepper, partially cover pot and cook to tender-crisp, 5 minutes, stirring occasionally. Add stock and chicken, and bring to a low rolling boil. Add pasta and cook to al dente. If you are serving the soup over several days or hours, cook pasta and store separately.  
 
Stir in herbs and remove from heat; add lemon juice.