Leftover chicken noodle soup and biscuits nuggets

This is the ultimate leftover upcycling recipe!

Now, I don't know about you but I love me a nice hot bowl of chicken noodle soup and a biscuit when the weather is frigid and I just need a little bit of comfort in my life :)

The only problem is that leftover chicken noodle soup is not the most appealing thing in the world, what with the noodles getting super soggy and all… And those day-old biscuits that are glorified edible hockey pucks…

I wanted to transform my leftovers into something fun and yummy-looking and I came up with the idea of those nuggets. I served them with a side of fresh spinach salad and it was all I could ask for!

Here's how I made them.



INGREDIENTS:
- leftover chicken noodle soup (click here for a recipe)
- leftover biscuits (the staler the better)
- a splash of olive oil



RECIPE:
- crumble the biscuits and drain the soup (reserve the solids and either discard the broth or use it in another recipe that requires chicken broth)

- mix the drained soup solids until well mixed and adjust texture with some of the biscuit crumbs if needed

- using a table spoon, form patties and drop them in the biscuit crumbs to coat them

- fry the nuggets in the olive oil over medium heat until golden and warm through (about 2-3 minutes per side)

- serve with a side salad for a quick and easy meal :)

Chicken noodle soup

Is there anything cozier than chicken noodle soup when the weather gets crisp, the leaves turn orange and you break your fall and winter gear out?

This is the absolute best weekend project for the amateur cook and foodie. If you feel so inclined, you can even prepare your own chicken broth from scratch (recipe to come soon) in the morning, and this hearty comforting soup in the afternoon for a nice evening wrapped up in your throw, on the couch watching TV.

Sounds pretty good, yeah?

Let's get started!


INGREDIENTS (for 4 people)
- 2 medium carrots diced
- 3 sticks of celery, diced
- 1 medium onion, diced

Note: dice the veggies as small as you like to eat them in the soup because this will not be blended, it is a clear soup. I like mine relatively small
- about 2 cups of cooked chicken meat (I like my soup very chicken-y!)

Note: I used the meat of 3 bone-in, skin-on chicken breasts used to make broth (recipe to come)
- 1 1/2 cup of noodles (I used whole wheat)

- about 6 cups chicken broth (for this recipe I complemented homemade broth with commercial bricks because I just did not have enough)
- olive oil

RECIPE:
- in a deep pot, saute the veggie holy trinity (onion, carrots and celery) in a splash of olive oil over medium heat until soft (do not brown)
- increase the heat to medium-high, add the broth and bring back to a boil
- add the noodles and cook until the noodles are done to your liking

- shred the chicken meat (or dice, if you prefer) and add to the pot, stir until the chicken is heated through

- serve in a bowl, decorated with fresh parsley -or not-

- enjoy!