Leftover chicken soup
- January 2015
- Serves 6
- Hands-on time 20 minutes, simmering time 50-60 minutes
You can make this nourishing, cure-everything chicken soup recipe with leftover chicken (or turkey). Most of the other ingredients you’ll find in your storecupboard.
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- 11.3g (5g saturated)
- 22.4g (5g sugars)
Make the soup, without the noodles, up to 2 days ahead and chill, or freeze for up to 3 months. Defrost and reheat the soup. Cook the noodles as in the recipe, then add just before serving.
Scented, fruity white – I like the new sauvignon gris from Chile or New Zealand.
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