This is by far my favorite recipe for homemade chicken noodle soup. It’s easy, healthy, and filling all at the same time. It’s creamy yet light, and benefits from the addition of potato, thyme, oregano, and convenient pre-cooked rotisserie chicken. If you’re looking for an easy yet incredibly delicious homemade creamy chicken noodle soup recipe, just read some of the reviews below, then try it for yourself!.
This recipe was first posted in 2015. Since then, I’ve added some new pictures, a video tutorial, and a few more tips for making it work.
This is one of those recipes I like to make a big double batch of on a cold, slow weekend in January, and freeze half for future busy weeknights. It’s also a great one to take to a friend or neighbor who’s in need of a comforting homemade meal. And it’s a perfect back to school recipe when schedules get very busy.
This creamy chicken noodle soup has only about 200 calories per 1 cup. The potato adds heartiness to the soup and, as it cooks, makes the soup even creamier. I’ve made this soup probably close to 100 times since I originally published the recipe. Trust me, don’t leave that potato out!.
Cozy up with a bowl of this soup, alongside a fresh salad and a warm slice of homemade artisan bread, for a meal that will leave you feeling satisfied, but not weighed down. If lightened-up comfort food is what you crave, be sure to try my creamy cauliflower potato soup and butternut squash mac and cheese, too!.
Chicken noodle soup is the ultimate comfort food. A steaming bowl soothes the soul and warms you up on a chilly day. But let’s be honest – we often make way more than we can eat in one sitting! Before you reheat the same leftovers for the 4th day in a row, it’s time to get creative.
Leftover chicken noodle soup is incredibly versatile. With a little imagination, you can transform it into all sorts of delicious new dishes From hearty casseroles to savory starters, read on for 21 creative ways to use up leftover chicken noodle soup!
Reinvent the Broth
An important part of any good chicken noodle soup is the flavorful broth. Don’t let it go to waste!.
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Freeze broth in ice cube trays for flavoring future dishes like rice, quinoa, or gravy.
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Simmer broth with soy sauce and ginger to make a quick Asian-inspired noodle soup
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Use as the liquid when cooking grains like rice, barley or farro.
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Thicken into a luscious gravy for chicken, pork chops or meatloaf.
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Whisk in cornstarch to make a flavorful stir fry sauce.
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Turn into a creamy, comforting chowder by adding potatoes, corn and cream.
Transform the Chicken
Shredded chicken is a handy staple for many dishes beyond soup.
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Chicken salad sandwiches – toss with mayo, celery, onion and pickle relish.
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Chicken tacos or quesadillas – just add taco seasoning and cheese.
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Stir fry with veggies and teriyaki or sweet chili sauce.
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Mix with barbecue sauce for easy pulled chicken sandwiches.
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Add to pasta salad, green salad, rice, omelets or frittatas.
Repurpose the Noodles
Don’t toss those soggy noodles! Give them new life instead.
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Toss with olive oil and Italian seasoning, then roast at 400°F until crispy for homemade croutons.
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Mix with beaten eggs, then cook like egg noodles for a noodle “frittata”.
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Add to tuna or chicken salad for extra substance and crunch.
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Top a veggie-packed pizza and bake for a crave-worthy crispy topping.
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Fry with sesame oil, soy sauce and veggies for a quick noodle stir-fry.
All Together Now
You can also combine all the components into creative new recipes.
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Shepherd’s pie made with chicken noodle soup: fill a baking dish with mashed potatoes and soup from the day before. Bake until hot and bubbly.
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Chicken soup enchiladas: Put chicken, vegetables, and cheese from the soup in tortillas, and then cover them with enchilada sauce. Bake them.
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This is a hearty stuffed omelet made with chicken noodle soup. First, cook the soup ingredients in a pan, then pour them over the beaten eggs.
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Chicken noodle soup pancakes – Mix shredded chicken and veggies into pancake batter. Top cooked pancakes with leftover broth.
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Chicken noodle soup pot pie – Fill a pie shell with thickened soup, then top with biscuits, puff pastry or mashed potatoes.
Creative Cooking
For more ideas, think outside the bowl! Leftover soup can inspire all kinds of unique dishes.
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Chicken noodle soup dumplings – Fill wonton wrappers with soup fixings, then boil or pan fry.
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Chicken noodle soup egg rolls – Wrap shredded chicken, veggies and noodles in wrappers, then deep fry.
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Chicken noodle soup flatbread pizza – Top naan or flatbread with soup ingredients, mozzarella and fresh herbs.
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Chicken noodle soup nachos – Pile tortilla chips with chicken, veggies, broth-based cheese sauce and avocado.
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Chicken noodle soup bread bowl – Scoop out bread bowl, fill with hot soup, then top with cheese, bacon and green onions.
Preservation Pointers
To extend the life of your leftover soup, follow these storage tips:
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Let soup cool completely before refrigerating. Split between shallow containers for quick cooling.
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Refrigerate for up to 4 days. Reheat gently over medium-low heat to preserve texture.
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For longer storage, freeze soup for 2-3 months. Thaw overnight in fridge before using.
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Freeze broth separately from noodles and veggies to prevent mushy pasta.
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Portion soup into individual servings before freezing for easy reheating. Leave 1⁄2 inch of headspace in containers.
FAQs
Get answers to some common questions about reusing leftover chicken noodle soup:
How can I use leftover ingredients besides the broth?
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Chicken can be shredded for casseroles, salads, sandwiches, tacos, etc.
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Noodles make great additions to salads, bakes, stir fries or mixed into egg dishes.
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Vegetables can be sauteed as a side dish, added to omelets or used in fried rice.
What’s the best way to thicken leftover broth?
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For a smooth gravy, whisk cornstarch or flour into cold broth before heating.
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Simmer uncovered to reduce broth volume and concentrate flavors.
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Blend with cream cheese or pureed veggies for a creamy soup.
Can I freeze chicken noodle soup with noodles?
Yes, but avoid freezing for longer than 2-3 months. Thaw in the refrigerator before using to prevent mushy noodles.
How long does homemade chicken noodle soup last in the fridge?
3-4 days is the recommended max fridge time. Discard if you notice an off smell or flavor.
Can I make soup without salt more flavorful?
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Boost flavor with garlic, onion, herbs, pepper, lemon juice, Worcestershire or hot sauce.
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Add a splash of wine, vinegar or soy sauce.
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Stir in a little miso paste, tomato paste or mustard for umami depth.
Chicken noodle soup leftovers are a blessing, not a burden! With endless options for reinvention, you can give stale soup new purpose while cutting down on food waste. Get creative with these tasty recipes, and you may find yourself deliberately cooking up extra just to repurpose later.
Can I Skip the Noodles or Use Rice Instead?
Yes. Feel free to skip the noodles entirely with no other changes to the recipe. Or you can use 1 cup of uncooked rice instead. Add it when you would add the noodles.
How Does the Soup Thicken Up?
Cooking down the onion, carrots, and celery is a key step in the recipe. After you cook them down, add flour and your herbs. The flour will absorb the liquid from the softening vegetables, and create a nice thick base for the soup. This is exactly how we start biscuit vegetable pot pie, too.
Whole milk or half-and-half also thicken up the soup. I’ve even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note. ).
Nice and thick, without being too heavy.
After the vegetable mixture cooks and you add the flour and seasonings (above), you’ll add the broth and potato. Boil, and then simmer on the stove before adding the milk/half-and-half, chicken, and noodles. Finish cooking. It’s all very simple.
*Slow cooker instructions in the recipe Notes below!*
