Hearty Leftover Chicken Soup: A Cozy, No-Waste Recipe

There’s nothing quite as comforting as a warm bowl of homemade chicken soup, and this recipe is specially designed to make the most of your delicious leftovers. By combining tender shredded roast chicken with a handful of pantry staples, you can create a deeply flavorful and nourishing meal that feels both wholesome and wonderfully simple. It’s the perfect way to give last night’s roast a new lease on life, transforming it into a cozy dish the whole family will cherish. Let this hearty, warming soup become your go-to for a satisfying and resourceful meal.

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 cups (2 liters) good-quality chicken broth
• 2-3 cups shredded leftover roast chicken
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 cup small pasta (like orzo or ditalini), or 1 cup cooked rice
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, until the vegetables have softened but not browned.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth, then add the shredded chicken, dried thyme, and bay leaf. Bring the soup to a gentle simmer.
4. Reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld together. For a richer flavor, you can simmer for up to an hour.
5. Remove the bay leaf. If using pasta, add it to the pot and cook according to package directions, typically 8-10 minutes, until al dente. If using pre-cooked rice, add it in the last few minutes just to heat through.
6. Season generously with salt and pepper to your taste. Ladle the hot soup into bowls and garnish with fresh parsley before serving.

Nutrition Information