Leftover Chicken Soup

Make this easy 30 minute chicken noodle soup with leftover chicken breast. This leftover chicken soup recipe is healthy and so delish.

What you need for this leftover chicken soup recipe:

Ingredients:

• 2 cups leftover cooked chicken, shredded or diced
• 1 rib of celery, chopped
• ½ medium onion, chopped
• ¼ red bell pepper, chopped
• 1 cup chopped or shredded carrots
• 1 clove garlic, minced
• 2-14.5 ounce cans of chicken broth or about 4 cups
• 1 cup whole wheat rotini pasta, or pasta of your choice
• 1 Tablespoon of fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon dried parsley 
• green onions, chopped
• salt
• pepper

Equipment Needed:

• Stock pot

How to make this 30 Minute Chicken Noodle Soup

• In a stock pot or heavy bottom sauce pan add olive oil and heat to medium high heat.  Add chopped celery, bell pepper, onion and carrots.   
• Sauté until veggies are tender and add minced garlic, cook and stir for 1 minute. 
• Reduce heat to low and add thyme and parsley, and black pepper.   Stir and cook for about 1 minute. 
• Add the chicken broth and leftover chicken.  Turn heat up and heat to boil.  Add pasta to boiling pot and  cook for 12 minutes until pasta is soft. 
• Serve this leftover chicken soup topped with green onions or additional herbs.  

This healthy version of chicken soup using leftover chicken breasts is about 200 calories a serving.  Which makes it comforting but without any heavy calories. 

Other Soup Recipes:

• Spicy Chicken Tortilla Soup
• Hamburger Vegetable Soup
• Mexican Black Bean Soup

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5 from 8 votes

Leftover Chicken Soup

Make this easy 30 minute chicken noodle soup with leftover chicken breast. This leftover chicken soup recipe is healthy and so delish.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Soup

Cuisine: American

Keyword: 30 minute chicken noodle soup, leftover chicken soup

Servings: 4

Calories: 200kcal

Author: Evelyn

Equipment

• Stock Pot

Ingredients

• 2 cups leftover cooked chicken shredded or diced
• 1 rib celery chopped
• ½ medium onion chopped
• ¼ red bell pepper chopped
• 1 cup carrots chopped or shredded
• 1 clove garlic minced
• 2 14.5 ounce cans chicken broth or about 4 cups
• 1 cup whole wheat rotini pasta or pasta of your choice
• 1 Tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 green onions chopped
• salt
• pepper

Instructions

• In a stock pot or heavy bottom sauce pan add olive oil and heat to medium high heat. Add chopped celery, bell pepper, onion and carrots. Sauté until veggies are tender and add minced garlic, cook and stir for 1 minute.
• Reduce heat to low and add thyme and parsley, and black pepper. Stir and cook for about 1 minute.
• Add the chicken broth and leftover chicken. Turn heat up and heat to boil.
• Add pasta to boiling pot and cook for 12 minutes until pasta is soft.
• Serve this leftover chicken soup topped with green onions or additional herbs.

Nutrition

Calories: 200kcal | Carbohydrates: 17g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 88mg | Potassium: 389mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5796IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 2mg