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Leftover Roast Chicken and Noodle Soup

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Leftover Roast Chicken and Noodle Soup is a warm, comforting dish with tender chicken, hearty noodles, and a flavorful broth perfect for a nourishing meal.

Ingredients

  • 2 cups cooked roast chicken, shredded
  • 2 cups egg noodles or pasta
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 2 tablespoons olive oil or butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme or parsley (optional)
  • 1 bay leaf (optional)

Instructions

  1. Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened.
  2. Stir in garlic and cook briefly until fragrant.
  3. Add shredded chicken and pour in broth. Add bay leaf if using and bring to a gentle boil.
  4. Reduce heat and simmer for 15–20 minutes to develop flavor.
  5. Add noodles and cook according to package instructions until tender.
  6. Season with salt, pepper, and herbs to taste.
  7. Remove bay leaf before serving.
  8. Serve hot.

Notes

  • Add peas, corn, or spinach for extra nutrition.
  • Use rice instead of noodles for variation.
  • Add a splash of cream for a richer soup.
  • Cook noodles separately to prevent them from becoming mushy.
  • Add lemon juice for brightness.

Nutrition

Find it online: https://thefamilycooking.com/leftover-roast-chicken-and-noodle-soup/