Turn Leftover Roast Chicken into Soup in a Soup Maker

This creamy leftover roast chicken soup, made in a soup maker, is a smart and delicious way to use up roast dinner leftovers. It’s quick to prepare, comforting, and easy to adapt to whatever vegetables and seasonings you have on hand.

This soup is forgiving and flexible: add more or less chicken, swap vegetables to match what’s in your fridge, and adjust herbs to suit your taste. It makes a warming midweek meal and is also ideal for freezing for later.

If you enjoy recipes made in a soup maker, try other vegetable-based soups next for variety and simple weeknight cooking.

✔️ Why you’ll love this recipe

1. An excellent way to use leftover roast chicken.
2. Fast and simple to make using a soup maker.
3. Creamy, hearty and filling without being fussy.
4. Easily customised by changing vegetables, spices or cream alternatives.

🛒 Ingredient notes

Use the following as a base and scale quantities for more servings or to suit your soup maker capacity.

• Roast chicken – about 300 g shredded leftover roast chicken.
• Onion – 1 medium, peeled and chopped.
• Garlic – 2 cloves, peeled and chopped.
• Carrots – 2, peeled and chopped.
• Sweet potato – 1, peeled and chopped (or substitute a white potato).
• Thyme – 2 teaspoons dried (or 1 tablespoon fresh).
• Chicken stock – 900 ml.
• Salt and pepper – to taste; recipe suggests ½ tsp salt and ¼ tsp black pepper as a guide.
• Double cream – 2 tablespoons to finish; you can use coconut milk or a creamy dairy alternative if preferred.

🔪 Instructions

Before you start, make sure you do not exceed the maximum fill line in your soup maker. If your soup maker has a sauté function, use it to soften the onion and garlic first for deeper flavour.

1. Peel and roughly chop the vegetables so they cook evenly.
2. Place the chopped vegetables, shredded roast chicken, chicken stock, thyme, salt and pepper into the soup maker. Use the smooth soup setting and start the programme.
3. When the soup maker cycle finishes (about 21 minutes in a 1.6 L model), open the lid and stir in the double cream. Replace the lid and use the blend or smooth function for a few seconds until the soup is silky and combined.
4. Serve hot in bowls with fresh crusty bread or your preferred accompaniment.

🍴 Serving suggestions

This creamy chicken soup pairs well with crusty bread, warm cheese scones or a simple toasted sandwich. Scatter fresh herbs or a few crunchy croutons over each bowl for contrast in texture.

📖 Variations

• Add cooked rice, pasta or noodles after cooking to make the soup more substantial.
• For an Indian-inspired version, stir in curry powder and replace cream with coconut milk.
• Boost heat with chilli flakes, smoked paprika or a splash of hot sauce.
• Top with homemade croutons, toasted seeds or crushed tortilla chips for extra crunch.

🥡 Storage

Store: Cool the soup to room temperature, then transfer to an airtight container and refrigerate for up to 3 days.

Reheat: Gently reheat on the hob or in the microwave until piping hot, stirring occasionally.

Freeze: Cool completely and freeze in a suitable container for up to 3 months. Thaw overnight in the fridge before reheating.

❓ Frequently asked questions

😋 More soup maker ideas

Try other easy soups such as spiced butternut squash and sweet potato, carrot and parsnip, celeriac and bacon, or creamy mushroom soup for variety through the week.

Recipe