This leftover chicken soup recipe is naturally gluten free and is so much fresher, tastier, and better for you than canned chicken soup.
Me, I might just be doing a little bit of stress cooking… But at least it’s both cathartic and productive, right? So, yesterday I threw together a pot of Leftover Chicken Soup with a little cooked chicken from the freezer, plus the ends of some celery & carrots from my fridge. Soup is always good food — and a welcome bit of aromatic comfort in uncertain times.
Although this homemade chicken soup recipe checks all the right comfort food boxes, I’ll freely admit that it’s not particularly photogenic (part of that is the turmeric; although it’s good for you and adds a certain something to the flavor, it also tints everything a very shade of yellow).
Easiest Chicken Soup from Leftover Chicken – The Easiest Way
“Leftover Deli-roasted Chicken” Soup 🔗
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Ingredients:
- 1 onion
- 3 ribs celery
- 2 carrots
- Carcass and leftover meat from a deli-roasted chicken
- 2 quarts chicken broth
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
- A myriad of additions (see below)
Instruction:
- Peel and chop onion, saving the skin for the stock. Chop celery and carrots and save any trim for the stock. Place chicken carcass in a large soup pot and add chicken broth. Add any trim from onions, celery and carrots. Bring pot to a simmer, skimming any foam that rises to the surface and cook for 1 hour over low heat.
- Strain stock, pressing hard on the meat and vegetables to squeeze out juices. Pick off any extra chicken meat and reserve it. Discard bones and vegetable trim. Season stock with salt and pepper.
- Return the empty pot to the stove and heat oil over medium heat. Sauté onions, celery and carrots until tender. Pour in stock and add reserved cooked chicken meat. At this point you may finish your soup in a variety of ways. This is the part where you open your pantry or refrigerator and say “hmmm.”
FAQ
What can I add to my chicken soup to give it flavor?
Round out a grain bowl — the beauty of grain bowls is that anything goes! — by adding it to chicken salad, a creamy cheesy dip, a baked potato, a quick Japanese curry, a chicken sandwich, a batch of chicken enchiladas, or fried rice.
What can I do with leftover soup?
A squeeze of fresh lemon juice, a dash of fish sauce (we frequently use this tip for store-bought stocks and broths), or a dash of Worcestershire sauce can add a pop of flavor to the soup if you feel it lacks some zing.
What can I do with leftover meat from chicken stock?
Use leftover soup as rice or quinoa cooking liquid, pasta sauce, one-pot pasta, an addition to make a casserole creamier or thicker, or a dipping sauce. These are just a few of the creative ways you can use leftover soup.