The best chicken soup is often the one you didn't plan to make. This leftover chicken soup transforms yesterday's roast chicken or rotisserie bird into today's cozy comfort. It's quick, economical, and honestly? Sometimes even better than starting from scratch.
The beauty of leftover chicken soup is its flexibility. Use whatever vegetables you have, whatever pasta or rice is in your pantry, and dinner is ready in 30 minutes. It's zero-waste cooking at its most delicious.
Best Leftover Chicken
- Rotisserie chicken: Already seasoned and tender
- Roast chicken: Use any leftover bits
- Grilled chicken: Adds nice char flavor
- Poached chicken: Super tender
Don't Throw Away the Bones!
- Save bones in the freezer
- Make homemade stock later
- Or simmer bones with veggies while you prep
- Even 30 minutes adds flavor
Customize Your Soup
- Any pasta shape works
- Rice, barley, or potatoes
- Clean out the veggie drawer
- Add herbs you have on hand
Leftover Chicken Soup
Turn last night's chicken into today's delicious comfort food. A zero-waste approach to homemade soup that's quick and satisfying.
Nutrition per serving
245 Calories
26g Protein
18g Carbs
8g Fat
3g Fiber
Ingredients
Instructions
- . Sauté vegetables in butter until softened.
- . Add broth and herbs. Simmer 15 minutes.
- . Add pasta/rice and cook until tender.
- . Add leftover chicken. Heat through and serve.
Recipe Notes
- Quick stock: Simmer chicken bones in the broth for 20 minutes for deeper flavor.
- Rotisserie skin: Crisp it in the oven and crumble on top!
- Use any vegetables: Zucchini, peas, corn, spinach all work great.
- Storage: Refrigerate 4 days. Best eaten fresh.