Leftover chicken
Chicken Soup Recipes: Easy Chicken Noodle Soup From Leftovers
Turn cooked chicken, broth, and flexible vegetables into a comforting chicken noodle soup in 35 minutes with no special shopping trip.
- TIME
- 35 min
- SERVES
- 6
Chicken soup recipes are one of the easiest ways to make cooked chicken feel like a new meal. A few cups of shredded meat, broth, noodles, and vegetables become six warming bowls without asking the leftovers to repeat yesterday’s dinner.
Build the soup from what you have
Onion, carrot, and celery are classic, not compulsory. Leeks, cabbage, broccoli stems, mushrooms, peas, corn, or a handful of spinach can fill the same role. Cut firm vegetables small and add tender greens at the end.
Keep noodles from going soft
For soup you plan to eat immediately, cook the noodles in the broth. For make-ahead lunches, boil them separately and store them with a little oil. Add a portion to each bowl during reheating.
Cooked chicken should be refrigerated promptly, generally used within three to four days, and reheated to 165°F / 74°C.
From fridge to table
How to make it
- 01
Heat the oil in a large pot over medium heat. Cook the onion, carrots, and celery with a pinch of salt for 7 minutes.
- 02
Add the garlic and thyme and cook for 30 seconds. Pour in the stock, add the bay leaf, and bring to a simmer.
- 03
Add the noodles and cook according to the package timing until just tender.
- 04
Stir in the cooked chicken and any peas or greens. Simmer until the chicken is piping hot and the greens are tender.
- 05
Remove the bay leaf. Season with salt, pepper, and a squeeze of lemon to wake up the broth.
- 06
Serve immediately, or cool promptly in shallow containers before refrigerating.
