Roast Chicken Leftover Soup
Transform your leftover roast chicken into a comforting bowl of savory goodness with this Roast Chicken Leftover Soup recipe. Perfect for minimizing food waste, this hearty soup is loaded with shredded roast chicken, tender egg noodles, and a medley of sautéed vegetables like carrots, celery, and onions. A rich chicken stock base flavored with aromatic garlic, dried thyme, and parsley elevates this dish into a soul-warming classic. Ready in just 45 minutes, it’s an easy, one-pot meal that’s perfect for cozy family dinners or meal prep. For an extra zing, a splash of optional lemon juice adds a refreshing brightness to each spoonful. Serve it hot and savor every flavorful bite of this ultimate comfort food.
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Recipe Information
Ingredients
- 2 cups leftover roast chicken (shredded)
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 6 cups chicken stock or broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 cups uncooked egg noodles
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 tablespoon lemon juice (optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the chicken stock or broth, then add the bay leaf, dried thyme, and dried parsley. Stir to combine.
Bring the soup to a gentle boil over medium-high heat, then reduce the heat to a simmer.
Add the shredded leftover roast chicken to the pot. Stir and let it simmer for 10-15 minutes to allow the flavors to meld.
Increase the heat to medium and add the uncooked egg noodles to the soup. Cook for 6-8 minutes or until the noodles are tender.
Season the soup with salt and ground black pepper to taste.
For a bright, fresh flavor, stir in the optional tablespoon of lemon juice just before serving.
Remove the bay leaf, ladle the soup into bowls, and serve hot. Enjoy!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 500 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
