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.
Heat 1 tbsp sunflower oil and 1 tbsp butter in a large soup pot and gently sauté 1 large brown onion, chopped, over medium heat until it begins to soften. This will take about five minutes.
Add 3 garlic cloves, finely chopped, and 1 large carrot, diced, and cook for a further minute or so.
Add 100 grams Brussels sprouts, finely sliced, and cook for another minute.
Pour in 1.2 litres chicken stock mixed with any leftover chicken gravy. Bring to the boil.
Reduce the heat and add 300 grams leftover roast chicken, shredded, and 100 grams frozen sweetcorn. Add more chicken stock, if needed. Season well to taste.
Break in 60 grams dried spaghetti , broken into small pieces, and simmer for 12 minutes until the chicken is heated and the spaghetti is cooked.
Serve with chopped spring onion, chopped parsley and plenty of crusty bread to dip.
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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!