Description
Cozy leftover grilled chicken soup recipes that transform smoky chicken into comforting, nourishing bowls. Includes classic, creamy, noodle, spicy, and lemon herb variations.
Ingredients
- 2–3 cups leftover grilled chicken (shredded or chopped)
- 1–2 tablespoons olive oil or butter
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 4–6 cups chicken broth
- 1–2 cups potatoes or rice
- 1 cup pasta (optional)
- 1–2 cups spinach or kale
- 1 tablespoon lemon juice
- Salt (to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 cup cream or milk (optional)
- Fresh herbs (parsley or cilantro)
Instructions
1. Heat olive oil or butter in a large pot over medium heat.
2. Add onion, carrots, and celery, and sauté for 5–7 minutes until softened.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Pour in chicken broth and bring to a gentle boil.
5. Add potatoes, rice, or pasta and simmer for 10–15 minutes until tender.
6. Add leftover grilled chicken and cook for 5 minutes until heated through.
7. For vegetable soup, add greens and lemon juice and simmer briefly.
8. For creamy soup, stir in milk or cream and heat gently.
9. For noodle soup, add cooked noodles and seasoning.
10. Adjust salt and pepper, garnish with herbs, and serve warm.
Notes
- Add cream after reheating for best texture.
- Store soup without pasta or rice to avoid sogginess.
- Freeze soup for up to 2–3 months.
- Reheat gently and add broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20–30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg