5 soups for your leftover chicken
Whether you’re into spicy flavours or rich, hearty dishes, these leftover chicken recipes will warm the soul and save you time in the kitchen.
These chicken soup ideas are also perfect for using up any vegetables in the fridge. Leftover chicken soup is truly the best way to reduce waste and save money. Plus, who doesn’t love the taste of really good chicken soup? It’s like a balm if you’ve had a big day or are feeling under the weather.
So, check out these five leftover chicken soup recipes next time you’re wondering what to do with the remainders of last night’s meal.
1. Chicken noodle soup
If you have big appetites at your house, this leftover chicken recipe is just what you need to satisfy their hunger. This hearty Italian version of a favourite recipe uses pappardelle pasta in the soup, as well as some common vegetables you’re likely to have on hand.
2. Mexican chicken soup
With its rich tomato base and mild Mexican flavours, this soup is bound to be a hit with the whole family. This recipe uses fresh chicken, but if you have cooked leftovers, simply shred it, and stir in with the corn kernels and beans at the end to heat through.
3. Thai chicken and ramen noodle soup
It’s a little bit like a laksa, but made a lot easier through the use of store-bought spice paste. Choose yellow curry paste if your family prefers mild spices or red curry paste if they like things a little hotter. This chicken soup also incorporates lots of fresh veggies.
4. Tuscan-style bean soup
This bean soup, packed with flavourful winter vegetables, is just what you need on a chilly winter night. In Italy, it’s always served with bread. In fact, if you rip up chunks of bread and stir them through at the end of the cooking process, you have a version of the classic ribollita.
5. Chicken and sweet corn soup
It takes just 30 minutes to get this warming Chinese-inspired soup on the table, making it perfect for a midweek dinner. It’s quite a creamy soup, thanks to the addition of creamed corn, but is suitable for anyone who eats dairy-free. The ‘cream’ comes from the corn cobs and the liquid from the kernels.