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Two bowls of leftover chicken noodle soup diagonally across from each other with a soup spoon in front. A basked of sliced bread to the left.
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📋 Leftover Chicken Noodle Soup

This leftover chicken noodle soup is easy to make and can be made using the leftovers from a Sunday roast chicken dinner or cooked shredded chicken breasts.
Course Dinner, Lunch
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 238kcal
Author Neil

Equipment

Ingredients

  • 1.5 L Chicken Stock
  • 2 Carrots peeled & diced.
  • 2 Celery sticks diced
  • 1 Parsnip peeled & diced.
  • 1 Leek sliced thinly
  • 1 Small Onion sliced
  • 2 Garlic Cloves crushed
  • 1 bay leaf
  • 300 g cooked leftover chicken
  • 1 tablespoon chopped parsley
  • 150 g egg noodles
  • Freshly Ground Salt and Black Pepper
Metric - US Customary

Instructions

  • Place stock, carrots, celery, parsnip, leek, onion, garlic, and bay leaf in a large soup pot.
  • Bring to the boil then turn down to simmer for 20 minutes or until all the vegetables are softened. Remove bay leaf.
  • Add cooked chicken, parsley, and egg noodles.
  • Simmer for a further 10 minutes.
  • Season to taste and serve.

Nutrition

Calories: 238kcal | Carbohydrates: 28g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 320mg | Potassium: 501mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2814IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg