Leftover pot-roast chicken soup recipe

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Pot-roast chicken soup recipe


Serves 3


  • 1 tablespoon rapeseed oil
  • 200g leftover roast chicken
  • 1 sweetheart cabbage, outer leaves and core removed, finely sliced
  • 150g button mushrooms, thinly sliced
  • 1 onion, peeled and thinly sliced
  • 3 cloves of garlic, peeled and thinly sliced
  • 600ml liquid (I used 200ml stock and 400ml water with 1 teaspoon vegetable bouillon but your quantities may vary)
  • 50g vermicelli rice noodles or spaghetti broken into smaller pieces
  • 2 large handfuls flat leaf parsley, finely chopped
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper


Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Leftover pot-roast chicken soup recipe

This chicken soup is really an extension to the pot-roast cider chicken, as you use the stock from the sauce and leftover meat as the base of your soup, and then simply add vegetables, noodles and parsley. I used rice noodles here but broken up spaghetti works just as well. So comforting and super nourishing.


Place the oil in a large saucepan and add the onions and muchrooms. Sweat over a medium heat for 10 minutes. Stir in the garlic and cabbage and cook for a further 5 minutes over a medium heat.

Add the liquid and bring to the boil. Turn down to a simmer and add the chicken, noodles and Worcestershire sauce. Season with a really good grind of black pepper and taste to see if you need to add more salt (the stock can be naturally salty). Stir well and simmer for 5 minutes , or until the vegetables and noodles are soft.

Sprinkle over the parsley and serve hot.



Growing up, I never saw my Mum shred a roast chicken. I can’t think why really, perhaps because we didn’t often eat roast chicken. So when I was working on Colonsay and my gorgeous colleague Jo was chatting about shredding a chicken, I was embarrassed to tell her that I didn’t really know what she meant. So for any of you out there who have never shredded a roast chicken (or any other bird before), this is how it goes…. Using your hands (wear gloves if you’d rather), pull away at all the leftover meat so that you can use it for another meal. Turn the bird over and take the nuggets from the back bone and pick around the arm and leg joints. You may be surprised at how much there is! Now, either keep it in the fridge for use within 5 days, or pop it in a container, label it and freeze it for up to 12 months. Happy days.”

  • JENNY Fenton
    Posted at 17:33h, 06 May

    This worked really well as a way of making the chicken ‘leftovers’ into a new meal. I used up all of the remaining stock (taking off the fat first) and all of the remaining chicken. I added more water and bouillon and more noodles as it made around double the recipe.

  • Annabel Gonifas
    Posted at 10:38h, 10 May

    I am so pleased that you found it worked well as a way to use up leftover roast chicken and create a new meal. Fab that you could double the recipe and also a great tip to skim the fat off first.

  • JENNY Fenton
    Posted at 19:36h, 07 June

    A bit of cream in the soup works wonders.

  • Annabel Gonifas
    Posted at 10:19h, 11 June

    Great idea!

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