Leftover Roast Chicken and Noodle Soup, a comforting homemade soup that is ready in about 30 minutes. One of the most popular soup recipes, but a lot simpler and quicker to make.
Every country has its own traditional food, some are recipes that are very popular world wide, others perhaps not as known, but still super delicious. And then you have the good old chicken and noodle soup that is popular all over the world. I doubt there are places around the globe where this soup is not known.
A classic indeed, but that does not mean there is only one right recipe to make this soup. Some recipes call for whole chicken, others for chicken thighs, or chicken breasts. But how about we make it extra simple and use leftover roast chicken? It’s dead easy to make, and ready in no time.
If you are not in a rush, or perhaps you just want to have the soup ready when you come back from work, you can try my Slow Cooker Chicken Noodle Soup. It’s super yummy, and and full of flavour.But let’s see how to make this super simple leftover chicken and noodle soup.
How to make chicken and noodle soup using leftover roast chicken
Perhaps you had a rather large roast chicken, or you got some rotisserie chicken and needs to be used sooner rather than later. It’s a shame to let good food go to waste, and this traditional chicken and noodle soup is the perfect choice.
We need some nice veggies to give colour and taste to the soup, and these 3 vegetables are just what we need: onions, carrots and celery. Kind of classic veggies for any soup, really.
- In a pan, add the chicken stock, peeled and chopped onion, carrots and celery and leave to cook for 15-20 minutes until the veggies are tender.
- Add the shredded chicken and noodles, and leave to cook for a further 5 minutes or until the noodles are cooked.
- Add the tomato puree, thyme, lemon juice, salt and pepper, and garnish with fresh parsley
If you like the soup thinner, add more chicken stock (broth), some people prefer the soup thicker, but it’s up to you really. The traditional Romanian soups are pretty thin, but we all have different tastes.
What other leftover meat can be used for this soup?
Leftover turkey is inevitable after big celebrations like Christmas, Thanksgiving or Easter. Especially if you cooked a much bigger turkey than you needed. Shred the leftover turkey you have, and follow the exact same steps, and you’ll get a fantastic leftover turkey and noodle soup.
Leftover beef, lamb or pork can be used again in exactly the same way, the cooking time will not change, since the meat is already cooked.It’s so easy to make, that you will find yourself cooking it over and over again.
OTHER LEFTOVER ROAST CHICKEN RECIPES
Loads of leftover roast chicken and in need of more recipes? Why not try my:
Leftover Chicken Broccoli Rice Casserole
Indian Leftover Chicken Tikka Masala Recipe
One-Pot Leftover Roast Chicken Pasta
This curry can easily be make using leftover roast chicken rather than turkey:
If you’ve liked the LEFTOVER ROAST CHICKEN AND NOODLE SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Leftover Roast Chicken and Noodle Soup, a comforting homemade soup that is ready in about 30 minutes. One of the most popular soup recipes, but a lot simpler and quicker to make.
- 1 cup leftover roast chicken, shredded
- 1 large onion
- 2 carrots
- 2 celery stalks
- 1 tbsp tomato puree
- 4 cups chicken stock (broth)
- 2 nests of noodles
- 1 tsp dried thyme
- 1 tsp lemon juice
- salt and pepper to taste
-
In a pan, add the chicken stock, peeled and chopped onion, carrots and celery and leave to cook for 10-15 minutes or until the vegetables are tender.
-
Add the noodles and shredded chicken, and leave to cook for a further 5 minutes or so until the noodles are cooked.
-
Add the tomato puree, thyme, salt and pepper and chopped parsley and remove from the heat.
Leave a Reply