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Bowl of homemade Leftover Chicken Soup from Scratch with vegetables and noodles.

Leftover Chicken Soup

A cozy and comforting soup that makes use of leftover chicken and simple ingredients, creating a homemade meal that's both delicious and flexible.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil or butter
  • 1 onion, chopped
  • 2-3 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups chicken broth (or a mix of broth and water)
  • 2-3 cups cooked chicken, shredded or chopped
Seasonings
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2-1 teaspoon dried thyme or Italian seasoning
  • 1 bay leaf (optional)
Optional Add-ins
  • 1-2 cups noodles or cooked rice (optional)
  • to taste Fresh lemon juice or chopped parsley (optional)

Method
 

Preparation
  1. In a big soup pot, warm your olive oil or butter over medium heat.
  2. Add onion, carrots, and celery. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables start to soften.
  3. Stir in garlic and cook for about 30 seconds, being careful not to burn it.
  4. Pour in the broth and add salt, pepper, thyme, and the bay leaf if using. Bring to a gentle boil, then lower the heat and let it simmer for 10 to 15 minutes, until the veggies feel tender.
Cooking
  1. Add the cooked chicken and simmer for another 5 minutes to warm through.
  2. If using noodles, add them now and cook until just tender. If using rice, add it towards the end to prevent it from getting too soft.
Finishing Touches
  1. Taste and adjust seasoning, and add a squeeze of lemon or parsley if desired.

Notes

Cool the soup down quickly for proper storage. Store noodles separately if you expect leftovers to avoid mushiness. Soup can keep in the fridge for 3-4 days, and can be frozen for up to 3 months.