After big holiday meals like Easter or Thanksgiving, I often find myself staring at leftover roast chicken, wondering what to do with it. Instead of letting it sit in the fridge for too long, I like to turn it into something warm, hearty, and comforting—like chicken corn chowder or this roast chicken and vegetable soup.

leftover Roast Chicken and Vegetable Soup

This soup is simple to make but full of flavor. It’s a great way to stretch out holiday leftovers without feeling like you’re eating the same meal again. Whether the chicken was roasted plain or seasoned with herbs, it blends beautifully into a clear, savory broth alongside soft vegetables and potatoes. After all the rich holiday dishes, something light and nourishing like this feels like the reset our bodies need.

One of the best things about this soup is how adaptable it is. I usually make it the next day, when the house is a little quieter and we’re all still full of memories (and leftovers!). As an Asian family, we often enjoy it with a hot bowl of rice—it’s comforting and filling. It also makes a great lunchbox meal the next day if there’s any left!

Of course, my kids have their own preferences. Sometimes they ask to eat it with crusty bread or even a handful of French fries on the side. I know it sounds like an odd combo, but when your kids are happily eating soup, you don’t ask too many questions! Food doesn’t always have to follow rules—as long as it brings comfort, it’s doing its job.

So if you’re looking for a cozy, no-fuss way to use up your leftover roast chicken, give this soup a try. It’s family-friendly, easy to adapt, and might just become your new post-holiday tradition too.

Roast Chicken and Vegetable Soup

Recipe by Salvia

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

This recipe is the perfect way to transform the remaining meat and even the carcass into a rich, comforting soup. The roasted chicken adds a depth of flavor that’s hard to beat.

Ingredients

2-3 cups cooked, shredded roast chicken (from a leftover rotisserie or home-roasted chicken)
1 tablespoon olive oil or butter
1 large onion, chopped
3 carrots, peeled and cut into 1-inch chunks
3 stalks celery, chopped (optional)
4-5 cloves garlic, minced
8 cups chicken broth (low-sodium is a good choice)
2 lbs waxy potatoes (like Yukon Gold), peeled and cut into 1-inch chunks
1 teaspoon dried thyme
1-2 bay leaves
Salt and black pepper to taste
1/2 cup fresh parsley, chopped (for garnish and flavor)

Directions

Sauté the Vegetables: In a large heavy-bottomed pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery (if using) and sauté for 5-7 minutes until the vegetables begin to soften.
Add Garlic and Spices: Add the minced garlic, dried thyme, and a pinch of salt and pepper. Cook for another minute until fragrant.
Create the Broth: Pour in the chicken broth, add the bay leaves, and bring the mixture to a boil.
Cook the Potatoes: Add the potato chunks to the pot. Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Add Leftover Chicken: Once the potatoes are cooked, add the shredded, leftover roast chicken to the pot. Stir gently and let it heat through for about 5 minutes. Be careful not to overcook the chicken, as it’s already cooked and can become tough.
Final Touches: Remove and discard the bay leaves. Stir in most of the fresh parsley, reserving some for garnish. Taste the soup and adjust seasoning with salt and pepper as needed.
Serve: Ladle the hot soup into bowls. Garnish with the remaining fresh parsley and serve immediately. This soup is excellent on its own or served with a crusty bread.

No Leftover Chicken? Here’s How to Start from Scratch

If you don’t have any leftover chicken on hand, no problem—you can easily start with raw chicken and still get amazing results. Here’s how to adjust the recipe:

Before Step 1:
Season your chicken (pieces or a whole chicken) with salt and pepper. Sear it in your pot until nicely golden on all sides. This step builds a deeper, more flavorful broth.

For the Broth:
After adding the garlic and spices, return the seared chicken to the pot. Use water (instead of pre-made broth) and add just enough to cover the chicken. Bring it to a boil, then lower the heat and let it simmer, covered, for 1.5 to 2 hours. The chicken should be super tender and easy to shred.

Before Adding Potatoes:
Take the chicken out and let it cool slightly. Strain the broth to remove the cooked veggies and any bits. Once the chicken is cool enough, shred it and discard the bones and skin. Pour the strained broth back into the pot and carry on with adding the potatoes.

To Finish:
Use your freshly shredded chicken in place of the leftover roast chicken in the final steps. Then continue with parsley and any final seasonings as usual.

This method adds about two extra hours, but the depth of flavor from a homemade broth is absolutely worth it. And if you’d like the same rich taste with less hands-on time, a slow cooker works wonderfully. Now that I’ve shared my leftover chicken recipe, it’s your turn to make it your own—perfect for a cozy fall day. Happy cooking!