Leftover Chicken Soup Recipe

Name: Leftover Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 2 garlic cloves, minced; 2 carrots, peeled and cubed; 1 cup butternut squash, peeled and cubed; 1 small sweet potato, peeled and cubed*; 1/2 yellow onion, quartered; 2 tablespoons extra virgin olive oil; 4 cups chicken stock, store-bought or homemade; 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts; 3/4 teaspoon dried parsley; 1 teaspoon sea salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon dried oregano; 1/4 teaspoon cracked pepper; 1 cup water; 2 cups baby spinach

Servings: persons

Ingredients
2 garlic cloves, minced
2 carrots, peeled and cubed
1 cup butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed*
1/2 yellow onion, quartered
2 tablespoons extra virgin olive oil
4 cups chicken stock, store-bought or homemade
2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
3/4 teaspoon dried parsley
1 teaspoon sea salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon cracked pepper
1 cup water
2 cups baby spinach

1
Instructions
2
1.Preheat oven to 425 degrees F.
3
2.Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
4
3.Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
5
4.Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
6
5.Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.

1071

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Ingredients, 2 garlic cloves, minced, 2 carrots, peeled and cubed, 1 cup butternut squash, peeled and cubed, and more.

Yes, Leftover Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leftover Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions