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.
1.2litresleftover chicken gravytopped up with chicken stock
300gramsleftover roast chickencoarsely shredded
60gramsdried spaghetti broken into small pieces
salt and pepperto taste
3spring onionschopped, to garnish
1handfulfresh parsleychopped, to garnish
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.
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!