Roast Chicken Leftover Soup

Transform your leftover roast chicken into a comforting bowl of savory goodness with this Roast Chicken Leftover Soup recipe. Perfect for minimizing food waste, this hearty soup is loaded with shredded roast chicken, tender egg noodles, and a medley of sautéed vegetables like carrots, celery, and onions. A rich chicken stock base flavored with aromatic garlic, dried thyme, and parsley elevates this dish into a soul-warming classic. Ready in just 45 minutes, it’s an easy, one-pot meal that’s perfect for cozy family dinners or meal prep. For an extra zing, a splash of optional lemon juice adds a refreshing brightness to each spoonful. Serve it hot and savor every flavorful bite of this ultimate comfort food.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups leftover roast chicken (shredded)
• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 3 cloves garlic (minced)
• 6 cups chicken stock or broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 cups uncooked egg noodles
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 tablespoon lemon juice (optional)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 4

Pour in the chicken stock or broth, then add the bay leaf, dried thyme, and dried parsley. Stir to combine.

Step 5

Bring the soup to a gentle boil over medium-high heat, then reduce the heat to a simmer.

Step 6

Add the shredded leftover roast chicken to the pot. Stir and let it simmer for 10-15 minutes to allow the flavors to meld.

Step 7

Increase the heat to medium and add the uncooked egg noodles to the soup. Cook for 6-8 minutes or until the noodles are tender.

Step 8

Season the soup with salt and ground black pepper to taste.

Step 9

For a bright, fresh flavor, stir in the optional tablespoon of lemon juice just before serving.

Step 10

Remove the bay leaf, ladle the soup into bowls, and serve hot. Enjoy!

Nutrition Facts

Serving size	2945.4 grams (2945.4g)

Amount per serving	% Daily Value*
Calories	3434

Total Fat 118.80g	152%
Saturated Fat 28.20g	141%
Polyunsaturated Fat 2.70g
Cholesterol 862mg	287%
Sodium 7872mg	342%
Total Carbohydrate 366.10g	133%
Dietary Fiber 26.40g	94%
Total Sugars 32.00g
Protein 214.30g	429%

Vitamin D 0IU	0%
Calcium 492mg	38%
Iron 25mg	140%
Potassium 3792mg	81%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 25.3%

Carbs: 43.2%