Leftover Roast Chicken Soup Recipe

In a large pot, heat some oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook until vegetables are softened, about 5 minutes.

Add the shredded leftover roast chicken, chicken broth, bay leaf, dried thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

Remove the bay leaf from the soup. Taste and adjust seasoning if needed.

Serve the soup hot, garnished with fresh parsley.