Leftover Roasted Chicken Noodle Soup Recipe

5 from 8 votes

Leftover Roasted Chicken Noodle Soup Recipe

This easy, versatile chicken noodle soup recipe is made with leftovers from a Sunday roast chicken dinner, including leftover gravy. It’s easy to tailor the recipe too depending on what you have lurking in your fridge needing to be used up.

Prep Time5 mins

Cook Time20 mins

Course: Soup

Cuisine: American

Servings: people

Calories: 201kcal

Author: Elizabeth

Ingredients

1 tbsp sunflower oil
1 tbsp butter
1 large brown onion finely chopped
3 garlic cloves finely chopped
1 large carrot finely diced
100 grams Brussels sprouts finely sliced
1.2 litres leftover chicken gravy topped up with chicken stock
300 grams leftover roast chicken coarsely shredded
100 grams frozen sweetcorn
60 grams dried spaghetti broken into small pieces
salt and pepper to taste
3 spring onions chopped, to garnish
1 handful fresh parsley chopped, to garnish

Instructions

Heat the sunflower and butter in a large soup pot and gently saute the onion over a medium heat until it begins to soften about five minutes.
Add the chopped garlic and diced carrot, and cook for a further minute or so.
Add the finely sliced Brussels sprouts and cook for another minute.
Pour in the leftover gravy topped up with chicken stock. Bring to the boil.
Reduce the heat and add the shredded leftover roast chicken and frozen sweetcorn. Add more chicken stock, if needed. Season well, to taste.
Break in the dried spaghetti and simmer for 12 minutes, until the chicken is heated through and the spaghetti is cooked.
Serve with chopped spring onion, chopped parsley and plenty of crusty bread to dip.

Video

Notes

What to do with leftover chicken noodle soup

This chicken noodle soup is best eaten straight away, as the noodles tend to continue to absorb the liquid from the soup. However, leftovers and be frozen and reheated. Simply top up the liquid content with some more hot chicken stock and reheat!

Nutrition