This creamy leftover roast chicken soup made in a soup maker is not only a brilliant way to use up Sunday roast remnants, but it's also incredibly quick and easy to prepare.
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The beauty of this comforting soup lies in its versatility. Use different vegetables depending on what you have in, and add as much leftover chicken as you have available.
Love soup maker soup recipes? Try my easy butternut squash and sweet potato soup next!
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✔️ Why you'll love this recipe!
- Delicious recipe for leftover roast chicken.
- Quick and easy to make using a soup maker.
- Creamy, hearty and filling.
- Customise it with different vegetables and herbs.
🛒 Ingredient notes
Chicken - leftover roast chicken (250-300g).
Onion - one medium onion, peeled and chopped.
Garlic - two cloves peeled and chopped.
Carrots - two carrots peeled and chopped.
Sweet Potato - one sweet potato peeled and chopped. You can also use a white potato if you prefer.
Thyme - two teaspoons of dried thyme (or use fresh if you have it).
Stock - 900ml of chicken stock (broth).
Salt and Pepper - for seasoning.
Double Cream - for a creamy smooth finish.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Peel and roughly chop the vegetables.
Two: Places the vegetables, leftover chicken, chicken stock, dried thyme, salt and pepper in the soup maker. Set it to 'smooth soup' function and switch on.
Three: When the soup maker has finished (it took 21 minutes in my Morphy Richards 1.6 L soup maker), open the lid and pour in the cream. Put the lid back on and blend for a few seconds until combined.
Four: Serve in bowls with fresh crusty bread.
Top Tips
- Cut the vegetables into similar-sized pieces to ensure the soup is smooth and silky.
- It's important to not exceed the maximum fill line of the soup maker as this can cause the soup to overflow during cooking.
- If your soup maker has a sauté function, use it to cook the vegetables until they are soft. This step releases their natural sweetness, providing a depth of flavour to the soup.
- Don’t forget to season your soup.
🍴 Serving suggestions
Crusty bread, cheese scones, air fryer cheese on toast, or a simple air fryer cheese toastie are great options to serve alongside the creamy leftover chicken soup.
📖 Variations
- Add cooked rice (white, brown, or wild) or cooked pasta or noodles to the leftover soup after cooking, for a hearty meal.
- Flavour the soup with curry powder, turmeric, and coconut milk for an Indian twist.
- Season with chilli flakes or red pepper flakes if you like heat.
- Top with homemade croutons or crushed tortilla chips for texture.
🥡 Storage
Store - before storing, allow your soup to cool to room temperature. Transfer the cooled soup to an airtight container and store it in the fridge for up to 3 days.
Reheat - microwave until piping hot, or reheat in a saucepan on the hob (stove).
Freeze - transfer the cooled soup to a freezer-safe container and freeze for up to 3 months.
❓ Frequently asked questions
You can thicken the soup by adding more potatoes or red lentils during cooking. If it's still not thick enough by the end, stir in some extra cream to achieve a richer, creamier texture.
Separation is common with soups containing fat or cream. You can use the soup maker’s blending function to re-emulsify the ingredients and restore a smooth texture.
Yes, dairy alternatives like coconut milk, almond milk, or oat milk can be added to the soup for creaminess. Just make sure to add them towards the end of cooking to prevent curdling, especially for nut-based milks.
No, it's best not to leave the soup sitting in the soup maker once cooking is done. Transfer it to a storage container and refrigerate it within two hours to prevent bacterial growth. The soup maker is not designed for long-term storage.
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Recipe
Leftover Roast Chicken Soup
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We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
Ingredients
- 300 g Roast Chicken shredded
- 1 Onion peeled and chopped
- 2 Garlic Cloves peeled and chopped
- 2 Carrots peeled and chopped
- 1 Sweet Potato peeled and chopped
- 900 ml Chicken Stock
- 2 teaspoon Thyme
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Double Cream
Instructions
- Places the vegetables, leftover chicken, chicken stock, dried thyme, salt and pepper in the soup maker. Set it to 'smooth soup' function and switch on.300 g Roast Chicken, 1 Onion, 2 Garlic Cloves, 2 Carrots, 1 Sweet Potato, 900 ml Chicken Stock, 2 teaspoon Thyme, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- When the soup maker has finished (it took 21 minutes in my Morphy Richards 1.6 L soup maker), open the lid and pour in the cream. Put the lid back on and blend for a few seconds until combined.2 tablespoon Double Cream
- Serve with crusty bread.
Notes
- Cut the vegetables into similar-sized pieces to ensure the soup is smooth and silky.
- It's important to not exceed the maximum fill line of the soup maker as this can cause the soup to overflow during cooking.
- If your soup maker has a sauté function, use it to cook the vegetables until they are soft. This step releases their natural sweetness, providing a depth of flavour to the soup.
- Don’t forget to season your soup.
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