We’ve all been there – staring at leftover roasted chicken in the fridge and wondering what to do with it. Sometimes you’re too tired to come up with creative ideas, especially after a long day at work or running errands. That’s exactly why this leftover chicken soup has become my go-to recipe when I need something warm and filling, but don’t want to spend hours in the kitchen or let good food go to waste.
This soup is exactly what you need: it’s quick to throw together, uses ingredients you probably already have, and turns yesterday’s chicken into today’s comforting meal. Plus, it’s one of those forgiving recipes that works well with whatever vegetables are sitting in your produce drawer.
Suggestions for Ingredient Substitution
Rotisserie chicken can be replaced with leftover roasted or grilled chicken, or even canned chicken in a pinch. Use about 3-4 cups of shredded or chopped cooked chicken. This substitution maintains the protein content while allowing for flexibility in using available ingredients.
Chicken stock can be substituted with vegetable broth for a lighter flavor or beef broth for a richer taste. Use the same amount as called for in the recipe. For a lower-sodium option, consider using low-sodium broth or diluting regular broth with water.
Pasta can be swapped with rice, quinoa, or cauliflower rice for gluten-free or low-carb options. Adjust cooking times accordingly: rice may need more time, while cauliflower rice requires less. Use about 1.5 cups of uncooked rice or quinoa, or 2-3 cups of cauliflower rice as a substitute. These alternatives provide different textures and nutritional profiles while still absorbing flavors from the soup.
| Preparation Time | 15-20 minutes |
| Cooking Time | 240-480 minutes |
| Total Time | 255-500 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 150-170 g
- Fat: 50-60 g
- Carbohydrates: 160-180 g
Ingredients
For the soup base and flavor:
- 1 bay leaf
- 1 onion (peeled and roughly chopped)
- 12 cups chicken stock (I use homemade chicken stock for best flavor)
- 1 tsp cracked black pepper
- 1/2 tsp sea salt
- 1 tsp dried oregano
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 rotisserie chicken (around 2.5 lb)
- 4 celery stalks (roughly chopped)
- 4 to 5 carrots (peeled and roughly chopped)
- 1 tbsp olive oil (I use Bertolli extra virgin olive oil)
- 1/2 tsp dried thyme
For the additions and thickening:
- 1/4 cup corn starch
- 2 cups uncooked pasta (small pasta like ditalini or elbow macaroni works well)
Step 1: Prepare Ingredients
Begin by chopping the vegetables.
Pull off the chicken breast meat and shred it if desired for easier serving later.
This will help integrate the chicken’s flavor throughout the soup.
Step 2: Sauté Vegetables
Heat olive oil over medium-high heat in a large pot.
Add the chopped celery, carrots, and onion.
Sauté the vegetables until the onions become translucent, which should take about 5-7 minutes.
This step enhances the flavors of the vegetables before incorporating them into the soup.
Step 3: Simmer the Soup
Add broth, salt, pepper, garlic, bay leaf, thyme, oregano, parsley, and chicken (including the whole chicken carcass) into the pot.
Turn the heat to medium and allow the soup to come to a low boil.
Let it simmer for about 30 minutes or until the carrots are fully softened.
Then, use tongs to carefully remove the chicken bones from the soup.
Step 4: Cook the Pasta and Add Thickener
Add the dry pasta to the soup and let it cook for about 10-15 minutes until al dente.
In a small bowl, pour about 1 1/2-2 cups of the soup and whisk in corn starch until it’s dissolved.
Add this mixture back into the soup and stir to fully combine, thickening the soup slightly.
Step 5: Slow Cooker Method
If using a slow cooker, add all ingredients except pasta and corn starch into the cooker.
Cook on low for 6-8 hours or high for 4-6 hours.
Remove the bones before adding the pasta.
Add the dry pasta and let it cook until al dente, about 15-20 minutes.
Pour 1 1/2 – 2 cups of the soup into a small bowl, whisk in the corn starch until dissolved, and add back to the soup, stirring to combine.
Step 6: Serve and Store Leftovers
Once the soup is ready, serve it hot.
Store any leftovers in an airtight container in the fridge.
Enjoy your hearty, homemade chicken soup!
