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Leftover Chicken & Vegetable Soup

This Leftover Chicken & Vegetable Soup is a great one to keep in mind for when you have leftovers! A simple and warming soup!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Lunch, Soup, Starter
Cuisine: British, North American
Keyword: chicken, Vegetables
Servings: 4 Servings
Calories: 298kcal
Author: Julia Pinney

Ingredients

  • 1 leftover chicken carcass
  • 4 Cups chicken broth more if needed
  • 3 Bay leaves
  • 1 Parsnip finely diced
  • 2 Carrots finely diced
  • ½ Leek finely diced
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Put the chicken in a large pot with the chicken broth, bay leaves, parsnip, carrots and leek. Bring to a boil.
  • Reduce heat to low, cover and leave to simmer for about 45-50 minutes.
  • Remove the chicken from the stock and transfer it to a cutting board or put it in a colander. Remove all the good meat from the chicken, and discard the rest.
  • Shred the chicken into small pieces and add it back to the pot. Season with salt and pepper. Bring back to a simmer for about 5 minutes.
  • Remove from heat and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Leftover Chicken & Vegetable Soup
Amount Per Serving (1 bowl of soup)
Calories 298 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 887mg39%
Potassium 451mg13%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 5281IU106%
Vitamin C 26mg32%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.