20 Delicious Leftover Chicken Soup Recipes Hearty

Just when you thought your leftover chicken couldn’t get any more versatile, we’re here to prove you wrong with 20 Delicious Leftover Chicken Soup Recipes! Perfect for those chilly evenings or when you’re craving something hearty and comforting, these soups are a testament to the magic of transformation. Dive in and discover how to turn last night’s dinner into today’s culinary masterpiece. Let’s get simmering!

Creamy Chicken and Wild Rice Soup

Mmm, nothing says comfort like a bowl of creamy chicken and wild rice soup, especially when it’s as easy to whip up as it is delicious. Perfect for those days when you’re craving something hearty but don’t want to spend hours in the kitchen, this soup is your go-to.

Ingredients

• 1 tablespoon clarified butter
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup diced carrot
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup wild rice, rinsed
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot over medium heat, melt the clarified butter until shimmering.
2. Add the diced yellow onion, celery, and carrot, sautéing until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Season the chicken thighs with kosher salt and black pepper, then add to the pot, browning on all sides, about 5 minutes.
5. Sprinkle in the dried thyme and add the bay leaf, stirring to combine.
6. Pour in the rinsed wild rice and chicken stock, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
8. In a small bowl, whisk together the heavy cream and all-purpose flour until smooth.
9. Slowly stir the cream mixture into the soup, cooking for an additional 5 minutes until thickened.
10. Remove the bay leaf and stir in the chopped fresh parsley before serving.

Kick back and enjoy the creamy texture and rich flavors of this soup, with the wild rice adding a delightful chewiness. Serve it with a crusty baguette for dipping, or top with extra parsley for a pop of color.

Spicy Thai Chicken Noodle Soup

Alright, buckle up, soup lovers! Are you ready to dive into a bowl of ‘Spicy Thai Chicken Noodle Soup’ that’ll knock your socks off with its bold flavors and fiery kick? This isn’t just any soup—it’s a flavor-packed adventure that’ll transport your taste buds straight to the bustling streets of Bangkok.

Ingredients

• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 lb boneless, skinless chicken thighs, pasture-raised, cut into bite-sized pieces
• 4 cups chicken stock, homemade preferred
• 1 can (13.5 oz) coconut milk, full-fat
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup shiitake mushrooms, thinly sliced
• 1 red bell pepper, julienned
• 4 oz rice noodles
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1 Thai chili, thinly sliced (optional for extra heat)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Add chicken pieces, searing until golden brown, about 3 minutes per side.
4. Pour in chicken stock and coconut milk, stirring to combine.
5. Whisk in red curry paste, fish sauce, and brown sugar until fully dissolved.
6. Bring the mixture to a gentle boil, then reduce heat to simmer for 10 minutes.
7. Add shiitake mushrooms and red bell pepper, simmering for an additional 5 minutes.
8. Meanwhile, cook rice noodles according to package instructions, then drain and set aside.
9. Stir in lime juice and adjust seasoning if necessary.
10. Divide noodles among bowls, ladle soup over, and garnish with cilantro, green onions, and Thai chili.

Just imagine the silky noodles swimming in that creamy, spicy broth, each bite a perfect harmony of heat, sweetness, and umami. Serve it up with a side of crispy spring rolls for an unbeatable Thai feast at home!

Classic Chicken Noodle Soup with a Twist

Alright, let’s dive into a bowl of comfort that’s been given a cheeky little makeover. This isn’t your grandma’s chicken noodle soup—unless your grandma was a secret spice wizard, in which case, lucky you!

Ingredients

• 1 whole free-range chicken, about 4 lbs
• 2 quarts cold filtered water
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 2 large carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced into 1/2-inch pieces
• 1 tbsp extra-virgin olive oil
• 1 tsp freshly ground black pepper
• 1 tsp sea salt
• 1 bay leaf
• 1/2 tsp turmeric powder
• 1/2 cup wide egg noodles
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh lemon juice

Instructions

1. In a large stockpot, combine the chicken and cold filtered water. Bring to a boil over high heat, then reduce to a simmer, skimming any foam that rises to the top.
2. Add the onion, garlic, carrots, celery, olive oil, black pepper, sea salt, bay leaf, and turmeric powder to the pot. Simmer uncovered for 1 hour, or until the chicken is tender and cooked through.
3. Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat into bite-sized pieces, discarding the bones and skin.
4. Return the shredded chicken to the pot and add the egg noodles. Simmer for an additional 10 minutes, or until the noodles are al dente.
5. Stir in the fresh parsley, dill, and lemon juice. Remove the bay leaf before serving.

Delightfully aromatic with a golden hue from the turmeric, this soup boasts tender chunks of chicken and perfectly cooked noodles. Serve it with a sprinkle of extra dill and a side of crusty bread for dipping into the flavorful broth.

Chicken Tortilla Soup with Avocado

Zesty and zippy, this Chicken Tortilla Soup with Avocado is your ticket to a flavor fiesta that’ll have your taste buds doing the cha-cha. Perfect for those days when you crave something hearty yet refreshing, this soup is a hug in a bowl with a little kick.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 6 cups chicken stock, preferably homemade
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 2 cups shredded cooked chicken (from a rotisserie chicken)
• 1 cup frozen corn kernels
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large avocado, diced
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, cut into wedges
• 4 corn tortillas, cut into strips and toasted

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, garlic, and jalapeño to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the cumin and smoked paprika, cooking for 30 seconds until fragrant, to bloom the spices.
4. Pour in the chicken stock and add the diced tomatoes, shredded chicken, and corn. Bring to a boil, then reduce heat to a simmer for 20 minutes to meld the flavors.
5. Season with salt and pepper, adjusting as needed for your palate.
6. Ladle the soup into bowls and top with diced avocado, chopped cilantro, a squeeze of lime, and toasted tortilla strips for crunch.

Avocado adds a creamy contrast to the smoky, spicy broth, while the tortilla strips offer a satisfying crunch. Serve with extra lime wedges on the side for those who love a tangy twist.

Hearty Chicken and Vegetable Soup

Kickstart your culinary adventure with this Hearty Chicken and Vegetable Soup, a bowlful of comfort that’s like a hug from the inside out. Perfect for those days when you need a little extra warmth or when your fridge is staging a veggie rebellion.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 lb boneless, skinless chicken thighs, trimmed and cubed
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 1 tsp fresh thyme leaves
• 1 cup diced zucchini
• 1 cup fresh spinach leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Stir in the diced carrots and celery, cooking for another 5 minutes until slightly softened.
4. Increase the heat to medium-high, add the cubed chicken thighs, and sear until golden brown, about 4 minutes per side.
5. Pour in the low-sodium chicken broth, add the bay leaf and fresh thyme leaves, then bring to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes to meld the flavors.
7. Add the diced zucchini and fresh spinach leaves, cooking uncovered for an additional 5 minutes until the zucchini is tender.
8. Season with salt and freshly ground black pepper to taste, then remove the bay leaf before serving.

Lusciously rich with a symphony of textures, this soup boasts tender chicken, vibrant veggies, and a broth that’s deeply flavorful. Serve it with a crusty loaf of bread for dipping, or top with a sprinkle of Parmesan for an extra layer of umami goodness.

Chicken and Dumpling Soup

Who knew comfort could be ladled into a bowl until you met this Chicken and Dumpling Soup? It’s like a hug from your grandma, if your grandma was a chef who sneaks a bit of gourmet into the homestyle.

Ingredients

• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 1 cup sliced carrots
• 1 cup diced celery
• 4 cups chicken stock, preferably homemade
• 2 cups shredded cooked chicken (from a pasture-raised bird, if you’re fancy)
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp chopped fresh parsley
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers like a lake at sunrise.
2. Add the diced yellow onion, sliced carrots, and diced celery to the pot. Sauté until the vegetables are just tender, about 5 minutes, stirring occasionally to prevent any veggie from getting too much spotlight.
3. Pour in the chicken stock and bring the mixture to a gentle boil. This is where the magic starts, so don’t rush it.
4. Once boiling, reduce the heat to low and add the shredded cooked chicken. Let it simmer while you prepare the dumplings, about 10 minutes. Tip: The longer it simmers, the more the flavors will marry—think of it as a pre-wedding party for your taste buds.
5. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This is the foundation of your dumplings, so make it count.
6. Add the whole milk, lightly beaten egg, and chopped fresh parsley to the dry ingredients. Stir until just combined; overmixing is the enemy of fluffy dumplings.
7. Drop tablespoon-sized portions of the dumpling batter into the simmering soup. Cover the pot and let the dumplings cook for 15 minutes without peeking—trust the process.
8. Remove the lid, sprinkle with freshly ground black pepper, and give it a gentle stir. Tip: The dumplings should be light and fluffy, not dense like your last failed relationship.
9. Serve hot, garnished with extra parsley if you’re feeling extra. Tip: For a twist, serve with a side of crusty bread to sop up every last drop of this liquid gold.

Delightfully hearty and brimming with flavor, this soup is a testament to the power of simple ingredients done right. The dumplings, light as clouds, soak up the rich broth, making each spoonful a perfect bite. Try serving it in a hollowed-out bread bowl for a carb-on-carb experience that’s downright revolutionary.

Mexican Chicken Lime Soup

Kickstart your culinary adventure with this zesty Mexican Chicken Lime Soup, a bowlful of sunshine that’s as vibrant as your last vacation (but way easier to pack for). Perfect for those days when you crave something light yet packed with flavor, this soup is a fiesta in a bowl.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced white onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, pasture-raised
• 4 cups chicken stock, homemade preferred
• 1 cup diced tomatoes, fire-roasted
• 1 jalapeño, seeded and finely diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 cup freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced, for garnish
• Lime wedges, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the chicken breasts to the pot, searing each side for 2 minutes to develop flavor.
5. Pour in the chicken stock, ensuring the chicken is fully submerged.
6. Bring the mixture to a boil, then reduce heat to a simmer, covering the pot.
7. Simmer the chicken for 20 minutes, or until the internal temperature reaches 165°F.
8. Remove the chicken from the pot, shred it using two forks, and return it to the soup.
9. Add the diced tomatoes, jalapeño, cumin, smoked paprika, and sea salt, stirring to combine.
10. Simmer the soup for an additional 10 minutes to meld the flavors.
11. Remove the pot from heat and stir in the lime juice and chopped cilantro.
12. Ladle the soup into bowls and garnish with diced avocado and lime wedges.

Perfectly balanced with a tangy lime kick and the creamy richness of avocado, this soup is a textural dream. Serve it with a side of crispy tortilla strips for an extra crunch, or keep it light and let the flavors shine on their own.

Chicken and Corn Chowder

Ever had one of those days where you crave something hearty, comforting, and just a tad indulgent? Well, buckle up, buttercup, because this Chicken and Corn Chowder is about to rock your world with its creamy, dreamy goodness.

Ingredients

• 2 tablespoons clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, diced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 2 cups whole milk
• 2 cups fresh corn kernels
• 1 teaspoon fresh thyme leaves
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, melt the clarified butter over medium heat until shimmering.
2. Add the diced yellow onion, celery, and carrot. Sauté for 5 minutes, or until the vegetables begin to soften.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the diced chicken thighs, kosher salt, and black pepper. Cook for 5 minutes, or until the chicken is no longer pink.
5. Sprinkle the all-purpose flour over the mixture and stir to coat. Cook for 1 minute to remove the raw flour taste.
6. Gradually whisk in the chicken stock and whole milk, ensuring no lumps remain.
7. Bring the mixture to a simmer, then reduce the heat to low. Cook for 10 minutes, stirring occasionally.
8. Add the fresh corn kernels and thyme leaves. Simmer for another 5 minutes.
9. Stir in the heavy cream and heat through for 2 minutes.
10. Garnish with chopped fresh parsley before serving.

Perfectly creamy with a sweet crunch from the corn, this chowder is a bowl of comfort that’s begging to be paired with a crusty loaf of bread or a side of buttery biscuits. For a smoky twist, try adding a pinch of smoked paprika or crispy bacon bits on top.

Asian-inspired Chicken and Mushroom Soup

Yowza! If you’re in the mood for a soup that’s like a warm hug from your favorite Asian auntie, you’ve hit the jackpot. This Asian-inspired Chicken and Mushroom Soup is a symphony of flavors that’ll have your taste buds doing the cha-cha.

Ingredients

• 1.5 lbs free-range chicken thighs, skin-on, bone-in
• 4 cups shiitake mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1 inch fresh ginger, julienned
• 4 cups chicken stock, homemade preferred
• 2 tbsp soy sauce, low-sodium
• 1 tbsp sesame oil
• 1 tsp white pepper, freshly ground
• 2 green onions, thinly sliced for garnish

Instructions

1. In a large pot over medium-high heat, sear the chicken thighs skin-side down until golden brown, about 5 minutes. Flip and sear the other side for another 3 minutes. Tip: Don’t crowd the pot to ensure a proper sear.
2. Remove the chicken and set aside. In the same pot, sauté the mushrooms, garlic, and ginger until fragrant, about 2 minutes. Tip: The mushrooms should release their moisture but not become mushy.
3. Return the chicken to the pot. Add the chicken stock, soy sauce, and sesame oil. Bring to a boil, then reduce heat to low and simmer for 25 minutes. Tip: Skim off any foam that rises to the top for a clearer broth.
4. Remove the chicken thighs, shred the meat, and discard the bones. Return the shredded chicken to the pot. Stir in the white pepper and simmer for an additional 5 minutes.
5. Ladle the soup into bowls and garnish with green onions. Serve immediately.

Silky mushrooms and tender chicken swim in a broth that’s rich with umami and a hint of spice. Try serving it over steamed jasmine rice for a heartier meal that’ll knock your socks off.

Chicken Barley Soup with Greens

Unbelievably comforting yet sneakily nutritious, this Chicken Barley Soup with Greens is like a warm hug in a bowl, perfect for those days when you need a little extra love (or when your fridge is giving you the side-eye for neglecting those greens).

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 6 cups low-sodium chicken broth
• 1 cup pearled barley
• 2 cups packed kale, stems removed and leaves torn into bite-sized pieces
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
5. Pour in the chicken broth and bring to a boil over high heat.
6. Reduce the heat to low, stir in the barley, cover, and simmer for 30 minutes.
7. Uncover the pot, add the kale, salt, and pepper, and simmer until the kale is wilted and the barley is tender, about 10 minutes more.
8. Remove from heat and stir in the lemon juice.

This soup boasts a delightful contrast of textures, from the chewy barley to the tender chicken and silky greens. Serve it with a crusty loaf of bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of flavor.

Chicken Pho Soup

Today’s the day we ditch the dull and dive into a bowl of Chicken Pho Soup that’s so good, it’ll make your taste buds do a happy dance. Trust me, this isn’t just soup; it’s a hug in a bowl with a side of adventure.

Ingredients

• 1 whole free-range chicken, about 3 lbs, quartered
• 8 cups cold filtered water
• 1 large yellow onion, halved and charred
• 3-inch piece of fresh ginger, sliced and charred
• 2 cinnamon sticks
• 3 star anise pods
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1/4 cup fish sauce
• 1 tbsp raw sugar
• 1 lb rice noodles, soaked in warm water for 30 minutes
• 1 cup bean sprouts
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil leaves
• 2 limes, cut into wedges
• 2 green onions, thinly sliced
• 2 red chilies, thinly sliced

Instructions

1. In a large stockpot, combine the chicken and cold filtered water. Bring to a boil over high heat, then reduce to a simmer, skimming off any impurities that rise to the surface.
2. Add the charred onion, ginger, cinnamon sticks, star anise, coriander seeds, and fennel seeds to the pot. Simmer uncovered for 45 minutes, ensuring the chicken is fully cooked and tender.
3. Remove the chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding the bones.
4. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Stir in the fish sauce and raw sugar, adjusting the seasoning to your preference.
5. Bring the broth back to a gentle simmer. Add the soaked rice noodles and cook for 1-2 minutes until just tender.
6. Divide the noodles and shredded chicken among serving bowls. Ladle the hot broth over the top.
7. Garnish each bowl with bean sprouts, cilantro, Thai basil, lime wedges, green onions, and red chilies. Serve immediately, encouraging diners to customize their bowls to their liking.

Rich, aromatic, and brimming with layers of flavor, this Chicken Pho Soup is a masterpiece of textures—from the silky noodles to the crunchy bean sprouts. For a twist, try adding a splash of hoisin sauce or sriracha to kick the heat up a notch.

Chicken and Spinach Soup with Parmesan

You know those days when you’re craving something that’s both comforting and a tad fancy? Yeah, this Chicken and Spinach Soup with Parmesan is here to save your dinner (and possibly your soul).

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cups fresh spinach, roughly chopped
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion and sauté until translucent, approximately 3 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
4. Increase the heat to medium-high and add the chicken pieces. Sear until golden brown on all sides, about 5 minutes total.
5. Pour in the chicken broth and bring to a gentle boil, then reduce heat to simmer for 15 minutes to infuse flavors.
6. Slowly whisk in the heavy cream to avoid curdling, then add the spinach, Parmesan, black pepper, and sea salt.
7. Simmer for an additional 5 minutes, or until the spinach is wilted and the soup is heated through.

Rich in flavor with a velvety texture, this soup is a hug in a bowl. Serve it with a crusty baguette for dipping, or go wild and top with extra Parmesan and a drizzle of truffle oil for that extra oomph.

Chicken Gumbo Soup

Zesty and zippy, this Chicken Gumbo Soup is like a Mardi Gras parade in your mouth—full of flavor, color, and a little bit of magic. Perfect for those days when you need a culinary hug that’s both comforting and exciting.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced
• 1/2 cup andouille sausage, sliced
• 1/4 cup clarified butter
• 1/2 cup all-purpose flour
• 1 cup yellow onion, finely diced
• 1/2 cup green bell pepper, finely diced
• 1/2 cup celery, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, homemade preferred
• 1 cup okra, sliced
• 1 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Salt, to precise measurement
• 1/4 cup fresh parsley, chopped
• 2 cups cooked white rice

Instructions

1. In a large pot, melt clarified butter over medium heat until it shimmers, about 2 minutes.
2. Add diced chicken thighs and andouille sausage, browning evenly for 5 minutes. Remove and set aside.
3. Reduce heat to medium-low. Whisk flour into the remaining butter to create a roux, stirring constantly until it reaches a deep caramel color, about 10 minutes.
4. Add onion, bell pepper, celery, and garlic to the roux, sautéing until vegetables soften, about 5 minutes.
5. Gradually pour in chicken stock, whisking continuously to avoid lumps.
6. Return chicken and sausage to the pot. Add okra, bay leaf, smoked paprika, cayenne, thyme, and oregano. Simmer uncovered for 25 minutes, stirring occasionally.
7. Season with salt precisely, tasting as you go to ensure balance.
8. Remove bay leaf. Stir in fresh parsley just before serving.
9. Serve hot over a bed of cooked white rice.

Delightfully rich and slightly spicy, this gumbo boasts a velvety texture with a kick that dances on the palate. For an extra touch of elegance, garnish with thinly sliced green onions or a dash of hot sauce to turn up the heat.

Chicken and Quinoa Soup

Alright, folks, let’s dive into a bowl of comfort that’s as nutritious as it is delicious—Chicken and Quinoa Soup. This isn’t just any soup; it’s a hug in a bowl, packed with protein and a whole lot of love.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, trimmed and diced
• 1 cup tri-color quinoa, rinsed
• 4 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the diced chicken thighs and cook until lightly browned, about 5 minutes.
5. Pour in the rinsed tri-color quinoa, low-sodium chicken broth, diced carrots, diced celery, dried thyme, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the quinoa is tender and the chicken is cooked through.
7. Remove the bay leaf and season with salt and freshly ground black pepper to taste.
8. Stir in the freshly squeezed lemon juice and chopped fresh parsley just before serving.

Gloriously hearty and brimming with flavor, this Chicken and Quinoa Soup is a symphony of textures—tender chicken, fluffy quinoa, and crisp-tender veggies. Serve it with a sprinkle of extra parsley and a side of crusty bread for the ultimate comfort meal.

Chicken Minestrone Soup

Ever had one of those days where you crave something hearty, wholesome, and a little bit fancy without spending hours in the kitchen? Enter Chicken Minestrone Soup, the hero we all need but don’t deserve—packed with vibrant veggies, tender chicken, and a broth so flavorful, it’ll make your taste buds do a happy dance.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups chicken stock, preferably homemade
• 1 cup canned diced tomatoes, with juices
• 1 cup cooked cannellini beans
• 1 cup small pasta shells
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Increase the heat to medium-high and add the chicken pieces. Cook until the chicken is lightly browned on all sides, about 4 minutes.
4. Pour in the chicken stock and diced tomatoes with their juices. Bring to a boil, then reduce the heat to a simmer.
5. Stir in the cannellini beans, pasta shells, dried oregano, and dried basil. Simmer until the pasta is al dente, about 10 minutes.
6. Season with salt and freshly ground black pepper to taste. Tip: Always taste before adding salt, as the chicken stock and Parmesan will add saltiness.
7. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley. Tip: For an extra kick, add a pinch of red pepper flakes to each serving.

With its rich broth, tender chicken, and al dente pasta, this Chicken Minestrone Soup is a bowl of comfort that’s both nourishing and indulgent. Serve it with a crusty baguette for dipping, or top with extra Parmesan for a cheesy finish that’s downright irresistible.

Chicken and Lentil Soup

Picture this: a bowl so hearty it could bench press a small car, filled with the kind of chicken and lentil soup that hugs your soul from the inside out. Perfect for those days when you need a culinary cuddle.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, trimmed and cubed
• 1 cup dried green lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to precise taste (start with 1/2 tsp)
• Freshly ground black pepper, to precise taste (start with 1/4 tsp)
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the cubed chicken thighs, browning on all sides, approximately 4 minutes total.
5. Pour in the rinsed lentils and chicken broth, bringing the mixture to a boil.
6. Reduce heat to low, stir in the cumin and smoked paprika, then simmer uncovered for 25 minutes, or until lentils are tender.
7. Season with salt and pepper, adjusting as needed, then stir in the lemon juice and cilantro.
8. Remove from heat and let stand for 5 minutes to allow flavors to meld.

Rich in texture and bursting with smoky, citrusy notes, this soup is a symphony of flavors. Serve it with a dollop of Greek yogurt or a side of crusty bread for an extra touch of indulgence.

Chicken and Sweet Potato Soup

Mmm, nothing says ‘comfort in a bowl’ quite like a steaming, savory-sweet symphony of chicken and sweet potato soup. It’s the culinary equivalent of a warm hug on a chilly evening, and let’s be honest, who couldn’t use one of those?

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to season
• Freshly ground black pepper, to season
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Increase the heat to medium-high and add the chicken pieces. Sear until golden brown on all sides, about 5 minutes.
5. Add the sweet potatoes, chicken stock, smoked paprika, and cumin. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the sweet potatoes are tender.
6. Season with salt and pepper to taste. Tip: Always season in layers for the most flavorful soup.
7. Garnish with fresh cilantro before serving. Tip: For an extra kick, add a squeeze of lime juice to each bowl.
8. Let the soup rest for 5 minutes off the heat before serving to allow the flavors to meld. Tip: This soup tastes even better the next day!

Oh, the velvety texture of the sweet potatoes paired with the hearty chunks of chicken is nothing short of divine. Serve it with a side of crusty bread for dipping, or go wild and top it with avocado slices for a creamy contrast.

Chicken and Rice Soup with Lemon

Feeling under the weather or just in the mood for a hug in a bowl? Our Chicken and Rice Soup with Lemon is here to save the day, packing a punch of flavor that’ll make your taste buds dance and your soul sing.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup finely diced yellow onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrot
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup long-grain white rice
• 2 cups shredded cooked chicken breast
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, celery, and carrot, sautéing until the vegetables are softened, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Pour in the chicken broth and bring to a boil over high heat.
5. Add the rice, reduce the heat to low, and simmer, covered, until the rice is tender, about 15 minutes.
6. Stir in the shredded chicken, lemon juice, lemon zest, salt, and pepper, cooking until the chicken is heated through, about 2 minutes.
7. Remove from heat and stir in the chopped parsley.

Here’s the scoop: this soup is a velvety, lemony delight with just the right amount of chew from the rice and a freshness that’ll knock your socks off. Serve it with a side of crusty bread for dipping, or go wild and top it with a sprinkle of red pepper flakes for a little heat.

Chicken and Black Bean Soup

Alright, let’s dive into a bowl of comfort that’s as easy to make as it is to devour—Chicken and Black Bean Soup. This hearty, flavor-packed dish is your ticket to a cozy night in, and trust us, your taste buds will thank you.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and diced
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 4 cups low-sodium chicken broth
• 2 (15 oz) cans black beans, drained and rinsed
• 1 cup fire-roasted diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the diced chicken thighs, seasoning with salt and pepper, and sauté until golden brown, about 5-7 minutes. Remove and set aside.
3. In the same pot, add the onion, garlic, and red bell pepper. Sauté until softened, about 4 minutes, scraping up any browned bits from the chicken.
4. Stir in the cumin, smoked paprika, and chili powder, toasting the spices for 30 seconds until fragrant.
5. Pour in the chicken broth, scraping the bottom of the pot to deglaze, then add the black beans and diced tomatoes.
6. Return the chicken to the pot, bring the soup to a boil, then reduce heat to low and simmer for 20 minutes to meld the flavors.
7. Stir in the fresh cilantro and lime juice just before serving, adjusting seasoning with salt and pepper if needed.

Now, let’s talk about the magic in your bowl—this soup is a symphony of textures, from the tender chicken to the creamy black beans, all swimming in a smoky, slightly spicy broth. Serve it with a dollop of sour cream and a sprinkle of extra cilantro for a dish that’s as vibrant as it is delicious.

Chicken and Broccoli Cheese Soup

Unbelievably, this Chicken and Broccoli Cheese Soup is the culinary equivalent of a warm hug on a chilly day—comforting, cheesy, and utterly irresistible. Let’s dive into this bowl of joy that’s sure to make your taste buds dance with delight.

Ingredients

• 2 cups diced, skinless chicken breast
• 3 cups fresh broccoli florets
• 1/4 cup clarified butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups sharp cheddar cheese, grated
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt, to precise taste

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the diced chicken breast, sautéing until golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Sprinkle the flour over the chicken, stirring constantly to create a roux, about 2 minutes.
4. Gradually whisk in the whole milk, ensuring no lumps remain, and bring to a gentle simmer.
5. Add the broccoli florets, cooking until tender yet crisp, about 4 minutes. Tip: Blanch the broccoli beforehand for a brighter green color.
6. Stir in the grated cheddar cheese until fully melted and the soup is velvety.
7. Pour in the heavy cream, Dijon mustard, smoked paprika, and cayenne pepper, stirring to combine. Simmer for an additional 3 minutes. Tip: Adjust the heat to prevent the soup from boiling, which can cause separation.
8. Season with salt to precise taste, then remove from heat.

Creamy with a kick, this soup boasts a luxurious texture and a bold flavor profile that’s balanced by the freshness of broccoli. Serve it in a hollowed-out bread bowl for an edible presentation that’s as fun as it is delicious.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 20 hearty leftover chicken soup recipes is your ticket to turning simple ingredients into comforting meals. Whether you’re craving something classic or adventurous, there’s a bowl here with your name on it. Don’t forget to share which recipe stole your heart in the comments and pin your favorites to spread the warmth. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.