Quick fix chicken soup

Assembled ingredients ready to cook: Sliced carrot and celery in olive oil, chicken broth, green and yellow beans, and shredded cooked chicken.

Making chicken stock from our weekly roast chicken yielded two of these ingredients: the broth, and the shredded chicken.  After carving the chicken to serve for dinner, I simmered the remaing untouched bones and the attached meat in a stockpot of water during dinner.  After dinner I removed the bones and collected the cooled chicken from the bones.  I added the unserved pan drippings from the roasting pan to the broth.  Then I and refrigerated the broth and chicken seperately.

Today I am sauteeing in olive oil, one sliced carrot and one stalk of celery.  I am adding a portion of whole green beans.  These had been frozen but will be nearly thawed by the time the carrot celery mix is ready.  I combine all the ingredients, pouring enough broth over the top sufficient for two bowls of soup.  I add a dozen whole wheat linguine, broken to short lengths, and simmer until the pasta is done.

15 minute chicken soup for our afternoon "snack."

Happy 4 year old, Happy Mama.