One of my favorite ways to use leftover chicken – this delicious soup uses what we already have in our fridge!

This soup was inspired by my half-Italian dad who loves Olive Garden. Every year for his birthday, we used to go to the land flowing with breadsticks and salad. I never ordered this soup growing up (was too interested in the pasta), but when my dad made it a few years ago, it quickly became a staple in my own kitchen.

Due to making chicken and bone broth on a weekly basis, I find that I often have cooked chicken in the fridge. I think soups are one of the best ways to use up leftover chicken since flavor can be added in a good soup. That’s why I created this recipe – for the nights I have chicken to use and broth to enjoy! I love serving this with homemade sourdough (watch my make sourdough with me vlog here).

Alright, let’s get to the recipe!

Here are the ingredients you’ll need, but they’ll also be in bold in the instructions below.

INGREDIENTS:

• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2-3 russet potatoes, chopped
• 2 ribs of celery, chopped
• Leftover chicken breast or thigh (cooked, about 1 pound)
• Paprika, oregano, cayenne pepper, red pepper flakes
• juice of 2 lemons
• 1/3 cup pesto
• 6 cups chicken broth 
• 1/2 cup milk
• 1/4 cup half and half 
• 1 bunch kale OR 16 oz bag of frozen spinach 

INSTRUCTIONS:

Set a pot on medium heat and add olive oil. Chop a yellow onion and add it to the pot. Stir often and cook for about 5 minutes.

Add…

• three cloves of garlic (minced)
• two russet potatoes (chopped)
• Throw two ribs of celery (chopped) in there if you have them
• Leftover chicken (roughly chopped in bite-sized pieces – throw in whatever you have!)
• Season generously with paprika, a bit of cayenne pepper, oregano, red pepper flakes, salt and pepper.
• Cook all this ^ for 2 minutes. Then…

Add juice of two lemons and 1/3 cup pesto (store-bought or homemade). Add about 6 cups chicken broth – I use a mixture chicken broth and bone broth – and simmer until potatoes are soft, about 20 minutes.

Stir in 1/2 cup milk and 1/4 cup half and half. Add 1 bunch fresh kale (de-stemmed and roughly chopped) OR add bag of frozen spinach. Let kale (if using) wilt, cook about 10 minutes. If using spinach, cook for 1-2 minutes or until thawed.

Add more red pepper flakes and serve!

Enjoy!