If you are struggling to find a simple recipe for what to do with leftover chicken, look no further! This Easy Chicken Soup recipe is as simple as it gets, and makes for a perfect lunchbox idea for back-to-school. I typically make a roast chicken on Sunday night and then whip up this soup up on Monday morning during the lunchbox scramble!
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All these lunches fit into the Omie Lunchbox which I think is so beautifully designed! It’s perfect for the little kids and big kids alike! (this link goes to Amazon where I am compensated on products sold at no cost to the consumer)
Here’s How to Make Quick and Easy Chicken Noodle Soup with Leftover Chicken:
This “recipe” is so easy, it’s really not even really a recipe. Ha! It’s more of an “idea”.
I just take a cup of chicken broth, add it to a saucepan, and simmer it over medium heat.
I also add the leftover chicken from our Sunday night dinner…
And some frozen peas and carrots I keep in the freezer.
Sprinkle in a little dried basil for taste.
Pour the soup into the thermos, and lunch is ready to go. The great thing about this thermos is it will keep the soup hot for up to four hours!
I also like to add in a few crackers to go with the soup and some fruit and nuts for snacks.
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- 1 cup (240 ml) Chicken Broth
- 2/3 cup shredded chicken
- 1/4 cup frozen peas and carrots
- pinch of dried basil
- salt and pepper to taste
- Combine all ingredients in a pot and simmer until hot and warmed through.
- Transfer to a thermos.
- Mangoes and Blueberries
- Snap Peas
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Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 258 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 75mg Sodium: 734mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 30g