Leftover Chicken Noodle Soup (Easy 30-Minute Recipe)

Today we’re preparing a simple yet satisfying (and delicious!) Leftover Chicken Noodle Soup that comes together in 30 minutes! The soup starts off with richly herbed oven roasted chicken, prepared with a vegetable stock and schmalz broth (more on that below), to which we’ll be adding our vegetables, along with plenty of garlic, herbs, and red pepper. While I’m serving today’s soup over orzo, you can substitute it with your favorite soup noodle.

Now, without further delay, let’s make some soup!

Why You’ll Love This Soup

1) A delicious use for leftover chicken. Chicken sandwiches and salads are great, but sometimes you want to make a truly delicious and satisfying ‘second meal’ out of that leftover chicken, and during these wintery nights, what better way to do that than a warm bowl of soup?

2) Super Simple. Apart from roasting the chicken, today’s soup is simply a matter of combining the ingredients in a soup pot at the proper intervals and then letting it simmer for the prescribed amount of time. Couldn’t be easier.

3) The Soup Keeps. Today’s soup keeps nicely in the fridge for several days, and heats up beautifully at a low simmer.

Ingredient Notes and Tips

1. The Solidified Chicken Fat – Schmalz. The science is in, and it declares that fat is flavor, plain and simple. In fact, this may come as a shock, but muscle tissue has ‘almost zero’ in the way of flavor-giving compounds. Instead, virtually everything we humans perceive as ‘flavorful’ in meat, be it fish, pork, beef, or poultry, comes directly from ‘fat.’ So when you’ve got left over chicken (or any leftover meat), all of the ‘fat’ that’s solidified at the bottom of the container is (quite literally) the meat’s natural flavor. This ‘fat is flavor’ concept is the idea behind using lard and chicken fat (schmalz) as an ingredient – and the schmalz from today’s leftover chicken is no different. Without it, the soup will be missing a lot in terms of flavor.
2. Bay Leaves, what are they anyway? This particular herb (or range of herbs, there are many varieties) gets something of a bad rap in modern culinary circles, having a reputation ranging from articles calling them the “Dryer sheets of the kitchen,” to respected food critics stating flatly “What does a bay leaf taste like? Nothing.” The mere fact that food critic Alex Delany had to defend the bay leaf’s existence is proof in and of itself that the bay leaf is both woefully misunderstood, and sorrowfully underappreciated. That said, they are the key ingredient in Old Bay seasoning, and feature prominently in Italian, Spanish, Portuguese, and Latin American cuisine, where they are used to add sharp pungency and herbal bitterness to already ‘rustic’ flavor profiles, such as in marinara, adobo, and mole sauces, and that ‘sharp pungency’ is precisely what we’re hoping to achieve by tossing one or two into today’s soup.
3. All Purpose Seasoning. To put it bluntly, all-purpose seasonings are a “busy cook’s secret weapon”, used more or less as a time saver. However, the key to a good all-purpose seasoning is “Know thyself,” simply because ‘your’ all-purpose seasoning probably won’t be ‘my’ all-purpose seasoning, either because our palette’s are different, or because we cook different foods regularly, or because we don’t season our foods in ‘quite’ the same way. In other words, know what you like, then pare that down by what you prepare the most, then figure out what combination of seasonings you use most in those recipes, and ‘that’ is your ‘best’ all-purpose seasonings. Or skip all of that find a store-bought all-purpose seasoning that you happen to like.
4. What do I use? Personally, I use a store-bought Vegetable Seasoning, and I use this in soups, sauces, and pretty much any savory dish that I’ll be putting over heat. The primary ingredients are dried vegetables (carrots, parsnips, onions, potatoes, and parsley), seasoned primarily with black pepper and nutmeg, among other assorted spices. This works wonders in stews, soups, sauces, and on meat.

More Delicious Soups from Living the Gourmet

1. Spinach and Meatball Soup. One of my favorite soup recipes ever. The meatballs give the broth a ‘thick’ texture and ‘meaty’ flavor, while the veggies and herbs keep the sound grounded. I really can’t recommend this one enough.
2. Roasted Gazpacho. A‘very’ kicked up Gazpacho, with grilled peppers, sliced jalapenos, and plenty of herbs and garlic. The end result is a gazpacho that’s earthy and smoky, courtesy of the charred peppers, and just a tad spicy, but also cooling and refreshing, courtesy of the mixed herbs.
3. Spicy Sweet Potato and Chicken Soup. Another sweet potato favorite, but this one is pleasantly spicy, featuring jalapenos and red pepper, with earthy tones like carrots and onions, and herbal notes such as oregano and garlic. All of this comes together beautifully to create a seasonal collage of flavors perfect for grey winter days or chilled nights.

Leftover Chicken & Vegetable Orzo Soup Frequently Asked Questions

Tips for Preparing Chicken & Vegetable Orzo Soup:

1. Choose a Large Pot:
   • Opt for a spacious pot or Dutch oven to comfortably accommodate all the ingredients and facilitate even cooking.
2. Fresh Parsley Garnish:
   • Garnish the soup with freshly chopped parsley just before serving for a burst of fresh flavor and a vibrant color.
3. Enhance Flavor with Bay Leaf:
   • Include a bay leaf during cooking to infuse the soup with a subtle, aromatic profile. I recommend letting the bay leaf simmer in the soup throughout the cooking process.
4. Season with Black Pepper:
   • Add black pepper according to your taste preferences, and consider freshly ground pepper for an extra kick.
5. Experiment with Leftover Chicken:
   • Use leftover roast chicken, whether from a homemade roast or a store-bought rotisserie chicken, for a flavorful and convenient option.
6. Garlic Powder Addition:
   • Consider a dash of garlic powder to enhance the garlic flavor if you prefer a more pronounced garlic presence.
7. Homemade Soup Versatility:
   • Embrace the versatility of homemade soup by customizing it with your favorite vegetables, herbs, or spices. Don’t be afraid to get creative.
8. Best Noodles Choice:
   • While this recipe calls for Orzo pasta, you can experiment with different noodle varieties for a unique twist.
9. Shredded Chicken Texture:
   • Shred the chicken into smaller, bite-sized pieces for a more enjoyable and evenly distributed texture in the soup.
10. Chicken Thighs for Flavor:
    • If using fresh chicken, consider chicken thighs for their tenderness and richer flavor in the soup.
11. Garlic Infusion:
    • Infuse the soup with the aromatic essence of garlic by adding it to the vegetable sauté.
12. Store-Bought Broth Convenience:
    • Save time by using high-quality store-bought broth as a convenient alternative to homemade broth.
13. Simple Ingredients from the Grocery Store:
    • This recipe calls for only simple ingredients available right at your local grocery store, ensuring both ease of preparation and accessibility.
14. Cut Vegetables into Smaller Pieces:
    • Dice or chop vegetables into smaller, uniform pieces for a visually appealing and easily spoonable soup.
15. Experiment with Broth Flavors:
    • Explore different flavors by choosing a specialty broth, such as chicken with herbs or vegetable broth, to add depth to the soup.

Print

Tips for Storing and Reheating Chicken & Vegetable Orzo Soup:

1. Proper Refrigeration:
   • Allow the soup to cool to room temperature before transferring it to an airtight container. Refrigerate promptly to preserve freshness.
2. Label and Date:
   • Label the container with the date to keep track of freshness and ensure timely consumption.
3. Reheat on the Stove:
   • Reheat the soup on the stove over medium-high heat for a quick and effective warming process. Stir occasionally with a wooden spoon.
4. Slow Cooker Convenience:
   • Utilize a slow cooker to reheat the soup, especially on busy weeknights. Set it to low or medium heat and let it warm gradually.
5. Room Temperature Chicken:
   • If using leftover chicken, allow the chicken to come to room temperature before reheating to ensure even warming throughout the soup.
6. Add Water if Needed:
   • If the soup thickens upon reheating, add a cup or more of water to reach your desired consistency. Stir well to incorporate.
7. Preserve Leftover Soup:
   • Preserve leftover soup by storing it in individual portions, making it convenient for a quick meal or snack.
8. Reuse Chicken Bones for Broth:
   • If using fresh chicken, save the bones to make flavorful broth for the next batch of soup. Simmer them with water and vegetables, then strain.
9. Capture Browned Bits:
   • When reheating on the stove, scrape the bottom of the pot to capture any flavorful browned bits, enhancing the overall taste.
10. Strain Broth for Clarity:
    • For a clear broth, strain it through a fine-mesh strainer after reheating to remove any impurities or solid bits.
11. Ultimate Comfort Food:
    • Embrace the comfort of reheated soup, allowing the flavors to meld and intensify for the ultimate comfort food experience.
12. Ideal for Busy Weeknights:
    • The reheating process makes this soup an ideal choice for busy weeknights when a quick and easy recipe is essential.
13. Room Temperature Storage:
    • Store leftover chicken meat at room temperature if planning to add it to the soup later. Ensure it's properly sealed to prevent drying out.
14. Check and Adjust Seasoning:
    • Before serving reheated soup, taste and adjust the seasoning if needed. Flavors may intensify during storage.
15. Plan for Next Time:
    • Plan ahead for the next time you make the soup by freezing portions for convenient future meals.

And that’s our Leftover Chicken Noodle Soup. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you. Happy Cooking!

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