Leftover roast chicken is like the culinary treasure that keeps on giving. After you’ve enjoyed your initial feast, the leftover chicken can be transformed into something completely new and delicious, with little effort and minimal time. One of the best ways to repurpose this flavorful bird is by turning it into a cozy, hearty soup that can warm you up on a chilly evening or act as a satisfying lunch for the week ahead. Leftover roast chicken soup is not only simple to make but also incredibly flexible, allowing you to add your own twists depending on your taste preferences.
The beauty of this soup lies in its balance of tender chicken, rich broth, and an array of vegetables that work in harmony to bring a comforting depth of flavor. Whether you’re a beginner in the kitchen or a seasoned home cook, this recipe will help you turn your leftovers into something truly special.
Leftover Roast Chicken Soup Recipe
This recipe is a tried-and-true method for making the most of your leftover roast chicken. It’s full of flavor, nourishing, and just the right amount of comforting. The beauty of this soup is that it doesn’t require any fancy ingredients-just things you probably already have in your pantry or fridge.
Ingredients Needed
- Leftover roast chicken – 2-3 cups, shredded (use whatever part you like: thighs, breasts, wings)
- Chicken broth or stock – 4 cups (for an extra rich flavor, use homemade if possible)
- Carrots – 2 medium, peeled and diced
- Celery stalks – 2, diced
- Onion – 1 medium, diced
- Garlic – 2-3 cloves, minced (for that added depth of flavor)
- Potatoes – 2 medium, peeled and cubed (optional, but adds heartiness)
- Bay leaves – 2 leaves
- Fresh thyme – 1-2 sprigs (or 1 tsp dried thyme)
- Salt – to taste (about 1-2 teaspoons depending on the broth’s salt level)
- Black pepper – 1 teaspoon (adjust for your spice preference)
- Olive oil or butter – 1 tablespoon (for sautéing)
- Frozen peas – 1/2 cup (optional, but adds a pop of color and sweetness)
- Lemon juice – 1 tablespoon (to balance out the richness)
- Fresh parsley or dill – 1 tablespoon, chopped (optional, for garnish)
Cooking Instructions
Making this soup is easy-just follow these steps to create a comforting dish that will have you coming back for seconds.
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Prepare The Ingredients
- Start by shredding your leftover roast chicken into bite-sized pieces. You can use both dark and white meat; both add great flavor and texture.
- Dice the carrots, celery, and onion. If you’re using potatoes, cube them into 1-inch pieces. Mince the garlic.
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Sauté The Vegetables
- Heat a large pot over medium heat and add the olive oil or butter. Once hot, add the diced onions and sauté for about 2-3 minutes until softened.
- Add the garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables start to soften and become aromatic.
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Build The Soup Base
- Pour in the chicken broth or stock. Add the bay leaves, thyme, salt, and black pepper. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10-15 minutes, allowing the vegetables to become tender.
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Add Potatoes And Chicken
- Once the vegetables are tender, add the cubed potatoes and shredded chicken. Stir the soup, making sure everything is well combined.
- Let the soup simmer for an additional 15-20 minutes, or until the potatoes are cooked through and the chicken has had time to absorb the broth’s flavors.
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Final Touches
- If you’re using peas, add them to the soup in the last 5 minutes of cooking.
- Taste the soup, then adjust the seasoning with extra salt, pepper, or a squeeze of fresh lemon juice for brightness.
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Serve
- Ladle the soup into bowls, garnish with fresh parsley or dill if desired, and enjoy the warmth of a homemade, comforting bowl of goodness.
Ingredient Insights
- Leftover Roast Chicken: This is the heart of the soup. The flavors from the roasted chicken-especially if it’s seasoned with herbs, garlic, and citrus-infuse the broth, adding layers of savory richness. Using a variety of chicken parts (dark and light meat) gives a more balanced texture.
- Chicken Broth or Stock: The base of the soup. Homemade stock is ideal because it’s richer and more flavorful, but store-bought works just as well. A high-quality broth can make a big difference in the final taste.
- Vegetables: Carrots, celery, and onions (often referred to as the “holy trinity” in cooking) form the flavor base. These vegetables not only enhance the broth with their sweetness but also contribute to the overall depth of flavor.
- Potatoes: Potatoes add a starchy element to the soup, thickening it slightly and making it more filling. If you’re watching carbs or prefer a lighter version, you can skip them.
- Lemon Juice: A squeeze of fresh lemon juice at the end cuts through the richness of the soup and brightens the overall flavor, balancing the heartiness of the chicken and vegetables.
Expert Tips
- Use the Chicken Carcass: Don’t throw away the leftover bones! If you have the time, use the carcass to make your own homemade chicken broth for even more flavor. Simply simmer the bones with some water, carrots, onions, and herbs for a couple of hours, strain, and use it as your soup base.
- Add Herbs and Spices: While thyme and bay leaves are classic for this recipe, feel free to experiment with other herbs like rosemary or sage for a different flavor profile. You could even add a pinch of red pepper flakes if you want to introduce a bit of heat.
- Make it Creamy: For a richer, creamier soup, consider adding a splash of cream or a spoonful of sour cream right before serving. This can transform the soup into a luxurious treat.
- Prepare in Advance: This soup actually tastes better the next day as the flavors continue to meld together. If you’re making it ahead of time, let it cool and store it in an airtight container for up to 3-4 days in the fridge.
Recipe Variations
- Noodle or Rice Variation: If you like your soups with noodles or rice, you can add egg noodles or cooked rice about 10 minutes before serving. They’ll absorb some of the broth, making the soup even heartier.
- Vegetarian Version: To make this soup vegetarian, you can swap the chicken with other protein sources like chickpeas or tofu. Use vegetable broth instead of chicken stock to maintain the depth of flavor.
- Spicy Version: For a kick of heat, add some diced jalapeños, chili flakes, or a splash of hot sauce to the soup while it’s simmering. This will give the soup a nice spicy edge.
- Coconut Curry Chicken Soup: If you’re in the mood for something a bit more exotic, consider adding a can of coconut milk, a spoonful of curry powder, and a dash of turmeric to create a comforting, tropical-inspired chicken soup.
Final Words
Leftover roast chicken soup is one of those recipes that you can return to again and again, always with different variations based on what you have in your kitchen or how you’re feeling that day. The beauty of it is in its simplicity-each ingredient adds something meaningful to the final dish. Plus, it’s incredibly customizable to suit your dietary preferences and flavor preferences.
This soup doesn’t just taste good; it’s a reminder that sometimes the best meals come from using what you already have and transforming it into something comforting and delightful. Whether you’re using your leftovers or just looking for a quick, flavorful dish to make from scratch, this soup hits the spot every time.
FAQs
How Do I Make Soup With Leftover Roast Chicken?
To make soup with leftover roast chicken, start by shredding the chicken from the bones. In a large pot, sauté vegetables such as onions, carrots, and celery in some oil until softened. Add chicken broth, herbs like thyme and rosemary, and bring to a boil. Once boiling, add the shredded chicken and any leftover vegetables. Simmer the soup until all flavors are well-combined. You can also add noodles, rice, or potatoes for additional texture.
Can I Use Chicken Stock Instead Of Broth In Leftover Roast Chicken Soup?
Yes, you can use chicken stock instead of broth. The main difference is that chicken stock tends to be richer and more gelatinous due to the collagen extracted from bones during the cooking process. Using stock will result in a heartier, more flavorful soup.
What Vegetables Work Best In Leftover Roast Chicken Soup?
Common vegetables that work well in chicken soup include onions, carrots, celery, potatoes, peas, corn, and parsnips. You can also add leafy greens like spinach or kale toward the end of cooking for added flavor and nutrition.
Can I Add Noodles To Leftover Roast Chicken Soup?
Yes, adding noodles is a great way to make the soup more filling. Egg noodles, small pasta, or even rice can be added to the soup. If you’re using noodles, be sure to add them toward the end of the cooking process to prevent them from becoming too soft.
How Long Can I Store Leftover Roast Chicken Soup?
Leftover roast chicken soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If you’d like to keep it longer, you can freeze it for up to 2-3 months. Be sure to let the soup cool to room temperature before refrigerating or freezing.
Can I Make Leftover Roast Chicken Soup In A Slow Cooker?
Yes, you can make leftover roast chicken soup in a slow cooker. Add all your ingredients, including shredded chicken, vegetables, broth, and herbs, to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. If you’re adding noodles or rice, include them in the last 30 minutes of cooking.
How Can I Make Leftover Roast Chicken Soup Spicier?
To make your leftover roast chicken soup spicier, you can add ingredients like chopped jalapeños, red pepper flakes, hot sauce, or chili powder. These additions will give the soup a kick without overpowering the other flavors.
Can I Use Other Types Of Leftover Meat In This Soup?
Yes, you can use other types of leftover meat such as turkey, beef, or pork in place of chicken. Adjust the seasoning to complement the new protein, and consider adding appropriate herbs and spices that pair well with the meat you choose.
What Herbs And Spices Should I Use In Leftover Roast Chicken Soup?
For flavor, common herbs in chicken soup include thyme, rosemary, parsley, and bay leaves. You can also use garlic, pepper, and salt to enhance the taste. For a bit of heat or additional complexity, consider adding a pinch of turmeric, paprika, or cumin.
Can I Make Leftover Roast Chicken Soup Without Chicken Broth?
Yes, if you don’t have chicken broth, you can substitute with vegetable broth or even water. To enhance the flavor, add bouillon cubes or concentrate, or use a splash of white wine or lemon juice to add depth to the soup. You can also make your own broth by simmering the chicken carcass with vegetables and herbs.