5 from 1 vote
Overhead shoot of a white bowl of leftoevr chicken and noodle soup
Leftover Roast Chicken and Noodle Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

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.

Course: Soup
Cuisine: International
Keyword: leftover chicken recipes
Servings: 4 people
Calories: 176 kcal
Author: Daniela Anderson
Ingredients
  • 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
Instructions
  1. 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.

  2. Add the noodles and shredded chicken, and leave to cook for a further 5 minutes or so until the noodles are cooked.

  3. Add the tomato puree, thyme, salt and pepper and chopped parsley and remove from the heat.

Nutrition Facts
Leftover Roast Chicken and Noodle Soup
Amount Per Serving
Calories 176 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 34mg11%
Sodium 409mg17%
Potassium 539mg15%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 7g8%
Protein 16g32%
Vitamin A 5220IU104%
Vitamin C 5.9mg7%
Calcium 41mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.