You may be thinking that we should call this leftover chicken soup, but there’s a really good reason why the words are in this order, which is that there are never leftovers after you’ve made this chicken soup. It’s everything you could want: comforting, filling, nutritious and tasty. It also has the advantage of being really quick to make, which makes it close to perfect. Excellent for lunch served with your favourite bread, and naturally gluten-free.

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A bowl of chicken leftover soup, garnished with chopped fresh herbs
Yield: 4

Chicken leftover soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This is a very tasty and filling soup - well worth making sure you've some leftover chicken to make it with! Serve for lunch with a nice crusty baguette (or gluten-free seeded roll for coeliac friends and family) and some creamy Yorkshire butter.


  • 1 litre chicken stock
  • 325g tin sweetcorn, drained
  • 100g cooked chicken cut into small pieces (use the leftovers from a roast)
  • 2tsp cornflour
  • 1 small onion or leek, chopped
  • Fresh parsley or thyme to garnish
  • Black pepper


  1. Bring the stock to boil in a large saucepan and prep the remaining ingredients while it heats. Ingredients set out on the counter to make chicken leftover soup
  2. Add chicken, sweet corn and onion/leek and cook for about 15 minutes on a low heat. Chicken leftover soup gently simmering until the leek or onion is soft and the soup is ready to serve
  3. In a separate bowl, make a smooth liquid by stirring a little cold water into the cornflour.
  4. Add this slowly to the pan, keep stirring the soup for about 5 minutes or until it thickens.
  5. Season with black pepper and serve.
  6. Sprinkle some parsley on top to garnish.


It's hard to deny the restorative power of a good chicken soup, and the sweetcorn is extra comforting. This recipe is also a delicious base for your own choice of seasonings: a winter version that's popular with one village family involves adding thin slices of fresh ginger to ward off colds and sore throats, for example, and swapping coriander for the parsley used in the original.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 242Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 385mgCarbohydrates: 30gFiber: 3gSugar: 9gProtein: 16g

Nutritional data provided is a guideline and will vary according to precise ingredients used and how large your home-made portions are.