Second Day Chicken Soup
Transform your leftovers into a comforting masterpiece with Second Day Chicken Soup, the ultimate recipe for revitalizing cooked chicken and repurposing it into a hearty, soul-warming bowl of goodness. This easy-to-follow chicken soup combines tender shredded chicken, vibrant carrots, crisp celery, and aromatic garlic and onions with a rich, unsalted chicken stock for maximum depth of flavor. Seasoned with earthy bay leaves, a sprinkle of dried parsley, and optional fresh thyme, this adaptable recipe lets you customize with egg noodles or rice for added substance. Ready in under an hour, it’s an ideal meal for cozy weeknights or soothing lunches. Whether served as-is or brightened with a hint of fresh lemon, this homemade chicken soup is your go-to for nourishing comfort and minimizing food waste. Perfect for meal prepping and family dinners, it’s a wholesome classic everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked chicken (shredded or chopped)
- 8 cups Unsalted chicken stock
- 2 medium Carrots (peeled and sliced)
- 2 Celery stalks (sliced)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 2 Bay leaves
- 4 sprigs Fresh thyme (optional, tied into a sprig)
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Egg noodles or rice (optional)
- 1 tablespoon Olive oil
- 1 cup Water (if needed to adjust consistency)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the sliced carrots and celery to the pot, stirring to combine. Cook for 5 minutes to slightly soften the vegetables.
Pour in the chicken stock and bring the mixture to a gentle boil.
Add the bay leaves, thyme sprigs (if using), dried parsley, salt, and black pepper to the pot. Stir to combine.
Lower the heat to a simmer and cook for 15-20 minutes, until the vegetables are tender.
If using egg noodles or rice, add them to the pot and cook according to the package instructions, usually 8-12 minutes for noodles or 15 minutes for rice.
Stir in the shredded or chopped cooked chicken and let it warm through for 3-5 minutes.
Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, add up to 1 cup of water to adjust the consistency.
Remove the bay leaves and thyme sprigs before serving.
Ladle the soup into bowls and serve hot. Optionally, garnish with fresh parsley or a squeeze of lemon juice for added brightness.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 3457 mg | 150% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 18.6 g | ||
| Protein | 246.5 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3562 mg | 76% | |
*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.
