Chicken Leftover Veg Soup Recipes for Quick Healthy Meals

Leftover chicken and vegetables often sit in the fridge, waiting to be transformed into something delicious rather than going to waste. One of the best ways to breathe new life into these ingredients is by making a comforting, nourishing soup.

Chicken leftover veg soup is not only easy to prepare but also a fantastic way to enjoy a hearty meal that’s packed with nutrients and flavors. Whether you’re looking to warm up on a chilly day or want a quick, wholesome dinner, this soup recipe is a go-to solution that requires minimal effort and maximum taste.

In this post, I’ll share different delicious recipes that cleverly use leftover chicken and vegetables to create soups that are both satisfying and flexible. From classic brothy versions to creamy and spicy twists, you’ll find ideas that fit your pantry and palate.

Plus, I’ll include tips on how to customize your soup with different veggies and seasonings, making it a perfect way to clear out the fridge while enjoying a bowl full of goodness.

Why You’ll Love This Recipe

This chicken leftover veg soup recipe is a lifesaver for anyone who hates food waste but loves flavorful meals. It’s incredibly versatile—use whatever vegetables you have on hand, add your favorite herbs, and adjust spices to your liking.

The soup is also very budget-friendly, relying on leftovers instead of fresh ingredients.

Another reason to love this recipe is its quick preparation time. Since the chicken is already cooked, the soup comes together fast, making it ideal for busy weeknights.

It’s nutritious, packed with protein from the chicken and vitamins from the assorted vegetables, making it a balanced meal in a bowl.

Lastly, this soup freezes well, so you can make a big batch and enjoy it throughout the week. It’s a comforting, soul-warming dish that’s perfect for any season.

Ingredients

• 2 cups cooked leftover chicken, shredded or chopped
• 3 cups assorted leftover vegetables (carrots, celery, bell peppers, zucchini, green beans, broccoli florets)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth (homemade or store-bought)
• 1 can (14 oz) diced tomatoes (optional for a tomato base)
• 2 tablespoons olive oil or butter
• 1 teaspoon dried thyme or mixed Italian herbs
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1 bay leaf
• 1 cup cooked pasta or rice (optional for extra heartiness)
• Juice of half a lemon (optional for brightness)

Equipment

• Large soup pot or Dutch oven
• Cutting board and chef’s knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Soup bowls for serving
• Optional: Immersion blender (if you want a creamy soup)

Instructions

1. Prepare the vegetables: Dice the onion, mince the garlic, and chop the leftover vegetables into bite-sized pieces if not already done.
2. Sauté aromatics: Heat the olive oil or butter in your soup pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Add vegetables: Toss in the assorted leftover vegetables and sauté for about 5 minutes, stirring occasionally to soften and release flavors.
4. Pour in broth and tomatoes: Add the chicken broth and diced tomatoes (if using) to the pot. Stir to combine.
5. Season the soup: Add the dried thyme, parsley, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the vegetables are tender.
6. Add the leftover chicken: Stir in the shredded cooked chicken and cooked pasta or rice if using. Heat through for another 5 minutes.
7. Adjust flavors and finish: Remove the bay leaf. Taste and adjust seasoning if necessary. For extra brightness, squeeze in the juice of half a lemon.
8. Serve hot: Ladle the soup into bowls and enjoy immediately. Optionally, garnish with fresh parsley or grated Parmesan cheese.

Tips & Variations

“One of the best things about leftover chicken veg soup is its flexibility. Feel free to swap out vegetables based on what you have, and you can turn it into a creamy soup by blending a portion of it with an immersion blender.”

• Make it creamy: After simmering, remove a cup of soup, blend until smooth, and stir back into the pot for a richer texture.
• Spice it up: Add crushed red pepper flakes or a dash of hot sauce for a spicy kick.
• Herb swaps: Fresh herbs like basil, cilantro, or dill can be added at the end for a fresh punch.
• Grain alternatives: Use quinoa, barley, or farro instead of pasta or rice for a different texture and nutritional boost.
• Use frozen vegetables: If you don’t have fresh leftovers, frozen mixed vegetables work perfectly and save prep time.

Nutrition Facts

Serving Suggestions

This chicken leftover veg soup pairs wonderfully with a side of warm crusty bread or garlic toast. For a lighter option, serve it alongside a crisp green salad drizzled with vinaigrette.

Adding a sprinkle of grated Parmesan or a dollop of sour cream enhances the richness of the soup.

For a more filling meal, consider pairing it with a simple sandwich, such as a grilled cheese or a turkey wrap. Leftover soup also makes an excellent lunch the next day, reheated and enjoyed with minimal fuss.

Conclusion

Chicken leftover veg soup is a fantastic way to transform yesterday’s dinner into today’s nourishing meal. It’s simple, economical, and endlessly adaptable, making it a staple recipe to keep in your culinary arsenal.

You can customize it with whatever vegetables or grains you have, so it always feels fresh and exciting.

Not only does it reduce food waste, but it also provides a comforting, healthy bowl of goodness that’s perfect for any time of year. Whether you’re cooking for one or feeding a family, this soup is sure to become a favorite.

For more inspiring recipes, check out Pcos Chicken Recipes, Thelma Sanders Squash Recipe, and Bariatric Meatloaf Recipe to expand your meal ideas!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken Leftover Veg Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and easy soup using leftover chicken and vegetables. Perfect for a quick, nutritious meal that reduces food waste.”, “prepTime”: “PT10M”, “cookTime”: “PT25M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups cooked leftover chicken, shredded”, “1 cup carrots, diced”, “1 cup celery, diced”, “1 cup frozen peas”, “1 cup corn kernels”, “1 medium onion, chopped”, “3 cloves garlic, minced”, “6 cups chicken broth”, “1 tablespoon olive oil”, “1 teaspoon dried thyme”, “Salt and pepper to taste”, “1 cup cooked pasta or rice (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened, about 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add carrots and celery; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in chicken broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Add shredded chicken, peas, corn, and thyme.”}, {“@type”: “HowToStep”, “text”: “Simmer for 15 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Stir in cooked pasta or rice if using, heat through.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “20 g”, “fatContent”: “6 g”, “carbohydrateContent”: “18 g”}}