Leftover Chicken Soup with Noodles and Chilli

Leftover chicken can be used in so many ways and this Asian style Noodle soup is quick, simple and delicious!

Portrait close up image of a steaming bowl of chicken noodle soup made with leftover chicken

Leftover Chicken or Turkey.

So you have cooked yourself a wonderful roast chicken. The question is always what do you do with what is left!

Growing up that would usually be a sandwich, but there are so many more options.

If I have been shopping and had done some planning then I would do something like this radicchio salad.

But if all I have is my store cupboard then this soup really is a winner.

A cross between Chinese and Japanese noodle soups this dish is delicious and at 20 minutes it is stupidly quick to cook.

Portrait image of chicken noodle soup made with leftover chicken served in an Asian style bowls decorated with a blue flower

The Stock.

it does not matter what sort of soup you are making, if it has a stock base then you need to make sure that the stock is of great quality!

I always keep my chicken trimmings and carcasses and freeze them and turn them into neutral chicken stock when I have enough.

This is the best sort of stock to use!

Having said that there are some great shop-bought stocks available.

One thing you do need to check is the salt levels, poor stocks are loaded with salt.

We are adding fish sauce here so if your stock is very salty this will likely tip it over the edge.

Portrait close up image of chicken noodle soup made with leftover chicken served in an Asian style bowl decorated with a blue flower

Ingredient Guide.

This recipe is designed to be a leftovers recipe so you should swap and change the ingredients to suit.

I will usually save a couple of the outer leaves of savoy cabbage for this if I am cooking some.

But you can use any greens you have to hand.

Likewise with the noodles, please do use your favourites. I like wheat-based, or egg-based noodles. But if rice noodles are your thing then use them instead.

Leftover Chicken Noodle Soup Recipe

Leftover Chicken Noodle Soup Recipe

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Nothing could be simpler than this Asian Style Chicken noodle Soup made with leftover roast chicken.


  • 175 g Roast Chicken
  • 1 Tbsp Fish Sauce
  • 2 Tsp Mirin
  • 1 Tsp Dark Soy Sauce
  • 1 Tsp Chinkiang Vinegar
  • 2 Cloves Garlic Cloves
  • 25 g Ginger
  • 1 Red Chilli Pepper
  • 750 ml Chicken Stock
  • 1 Star Anise
  • 75 g Egg Noodles
  • 50 g Cabbage


  1. Peel and slice the garlic as finely as you can.
  2. Finely slice the chilli pepper into 2mm thick rounds.
  3. Peel and cut the ginger into batons as thinly as you can.
  4. Shred the cabbage as finely as you can.
  5. Add the fish sauce, mirin, soy sauce, vinegar, chilli, star anise and garlic to the stock.
  6. Bring the stock to a gentle simmer.
  7. When the stock has started to bubble add in the noodles and cook for 2 minutes.
  8. Shred the chicken.
  9. Add the chicken into the pan and the shredded cabbage.
  10. Cook on for another 2 minutes and serve hot.


I like it hot and spicy so add more red chili for garnish.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 755 Total Fat: 37g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 271mg Sodium: 1707mg Carbohydrates: 28g Fiber: 2g Sugar: 10g Protein: 75g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

47 thoughts on this Recipe:

  1. I love simple soups like this. Simple and quick are always winners in my book. I also turn to Asian flavors mostly when I think of soups. They are my favorite!

  2. I love this Brian! And I love making quick soups too, especially in the winter. The Asian flavors and the star anise together sounds divine ๐Ÿ™‚

    • Thanks Paige, it is a good job rotisserie chicken is not a thing out here in Hungary or I have a feeling we would spend months living off this soup ๐Ÿ˜€

  3. Hi Brian,
    Now THIS is my kinda food. I could have that for breakfast, lunch and dinner. Your version sounds SO Yummy!

  4. You nailed. Exactly the kind of dinner I want during the week. I’m going to look out for that vinegar next time I’m at my Asian Grocer – I’ve never heard of it before.

    • I hope you can find it, a very unique flavour but very common in chinese cooking sop hopefully you can find it, if not sub with balsamic, it aint the same but offers a similar richness and tartness ๐Ÿ™‚

  5. Thanks so much sir for sharing this with me and allowing me to share with others! It’s a beautiful and comforting dish! Can’t wait to see the new part of your website and hope we can share together again! Thanks!

    • You are more than welcome Sharee, thank you for your kind words… My new section is live and very new so not busy at the moment but just look for ‘My Hungarian Adventure’ in the menu bar at the top of the page, I’m looking forward to sharing a few bits and pieces behind the food in the coming months ๐Ÿ˜€

  6. Pingback: 25 Ways to Use Thanksgiving Leftovers - Savory Spicerack
  7. This is a great idea, Brian. This would be a great way to use up the leftover chicken in my house – since my partner is a vegetarian, I always have left over rotisserie chicken.

  8. I’ve never actually made an Asian style noodle soup. I don’t often include noodles in home soups now that I think about it… but the flavors in this dish are right up my alley!

  9. Greetings from the FBC sharing group! ๐Ÿ™‚ You have my taste-buds dancing here with this soup. I love all the flavors you have and I always try to use leftover roast chicken to make soup when I can. ๐Ÿ™‚

  10. Heck yeah! I’d love to indulge on the chicken skin! haha! This looks so simple and delicious! I’ll have to remember next time we have extra chicken!

  11. I looove making chicken broth out of a whole chicken and then using the shredded chicken to add to soups for DAYS! I can literally eat chicken soup all day long and it is even better when turned into an Asian themed soup. Not sure I am familiar with Chinkiang Vinegar — what does this taste like/what can it be replaced with if I can’t find it?

    • I’m with you on the chicken broth, we keep chickens and often have too many roosters and they always end up in the stock pot… Chinkiang vinegar is a dark vinegar that does not really have a straight up replacement, but you can use balsamic vinegar as a push, it is not the same flavour however it is the same flavour profile, if that makes sense? It is a real staple of Chinese cooking though so if you have a good Asian store you should find it and it will last forever in your cupboard too and makes a great addition to all sweet and sour sauces.

  12. I love the sound of this. I always have leftover roast chicken and usually make a boring old sandwich the next day but I’m definitely gong to try this next time.

  13. Delicious! I’m a big fan of homemade chicken soup, and will whip up a batch on a whim any day once the weather turns cold. I’m intrigued by the Asian flavors in yours!

    • Cheers Molly, the bowls were super cheap from my favourite Asian Store, good job it is 160km away or I would be broke ๐Ÿ˜‰

  14. My husband would LOVE this! Awe, who am I kidding… so would I! And I’m the same way when it comes to noodle soups, somehow they all end up Asian influenced.


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