Leftover roast chicken dinners are a delicious treat, but sometimes you’re left with more than you can handle.
Don’t reheat the same dish night after night! This recipe transforms your leftover roast chicken into a comforting and flavourful pot roast chicken soup.
It’s a fantastic way to use up any leftover vegetables as well, creating a creamy, hearty and soup that’s perfect for chilly nights, without the extra calories from cream!
Pot roast chicken soup
It’s not unusual for me to have left overs after the weekends pot roast, but I don’t always want just another re-heated pot roast and instead I like to make something new. Turning a pot roast into a delicious fresh tasting soup takes very little time and it’s a real time saver too! It’s thick and creamy without adding any flour or cream!
All the ingredients listed below are cooked and left over.
Ingredients for 2 servings
| 175g | chicken breast |
| 250g | potatoes |
| 100g | cabbage |
| 250g | carrots |
| 150g | parsnips |
| 100g | peas |
| 1 | chicken stock cube |
| 25g | miso paste |
| 500ml | boiling water |
| 5g | chives |
(Example ingredient amounts given, adjust accordingly to your requirements)
Method
- Cut all the ingredients for the soup pot reserving one third of everything except the cabbage.
- Put a large sauce pan onto the heat and add all the chopped ingredients along with the stock cube, miso paste and boiling water. The peas will be needed later.
- Thoroughly mix all the ingredients to create the stock and leave to simmer for 10 minutes.
- Remove the pan from the heat and using a stick blender blitz the soup until it’s smooth.
- Put the pan back onto the heat and add the vegetables you set aside along with the peas and leave to simmer until the soup is to your preferred thickness.
- Shred the chicken into the soup and let warm for a minute or so before plating up and topping with the chives or place in your warmed flask for later!
Notes
- Feel free to mix up the vegetables to those you have available.
- All the ingredients listed were already cooked leftovers from a pot roast.
- The potato is used to thicken the soup without the need to add any flour or cream.
- I like to use low salt stock cubes.
Published 30 January 2020, Updated 20th August 2026
Maximise your Meal
The information in this section is designed to offer helpful insights on maximising
the benefits of your meals. Please note, it is not intended to replace nor does it
constitute personalised nutritional advice.
The chicken breast is carrying this recipe. 88g a serving gives you something like 21g of protein and only about 1g of fat, which is why a dish this filling stays as light as it does.
The greens here are the cheapest bulk in the kitchen. At roughly 14 to 31 calories per 100g, your 50g a serving comes to about 9 calories. When a portion looks small, add more of these rather than more of anything else.
Potatoes are lighter than their reputation. New potatoes are 68 calories per 100g raw and old potatoes 82, so your 125g a serving is around 94 calories, with about 2.4g of fibre. What you cook them in decides everything else.
Carrots are one of the better fibre sources in the vegetable drawer — 3.9g per 100g, so your 125g a serving brings around 4.9g, for about 43 calories. The UK target is 30g of fibre a day and most of us manage roughly 20g.
Information correct at time of writing
Nutritional information source: McCance and Widdowson’s Composition of Foods Integrated Dataset, gov.uk
Fibre guidance: NHS — How to get more fibre into your diet
Updated 20th August 2026
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