Got leftover chicken soup? No worries. There are so many delicious things you can make with the broth, veggies, and leftover chicken. Here are a few comforting dishes to stay warm with! I like to use dark meat chicken in my soup, but either white or dark meat will work.

  

Leftover Chicken Soup Pot Pie

Yields: 1 9” round pie or 4 individual pies

 

Chicken pot pie is one of those dishes that feel like a warm hug. It’s so comforting and perfect for when the temperatures start dropping outside. I’ll often “cheat” and use store-bought puff pastry squares on top of my pies. It makes for a crunchy and flaky topping as opposed to the typical pie crust.

 

 

Ingredients:

2 Tbsp olive oil
1 onion, diced small
2 cloves garlic, minced
1/4 cup flour
2 cups chicken stock (from soup)
salt, to taste
pepper, to taste
leftover chicken from chicken soup, cut into 1-inch dice or shredded
leftover carrots from chicken soup, diced
1 cup frozen peas
1 sheet puff pastry or puff pastry squares for individual pies, thawed
1 egg, beaten

 

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Heat olive oil in a skillet and add onion, sauté until translucent, add the garlic and sauté until fragrant. Sprinkle the flour over the mixture and continue to sauté until the flour starts to take on some color. Add chicken stock and bring to a simmer, whisking as it cooks to incorporate the flour. Season with salt and pepper. Add chicken, carrots, and peas and stir to incorporate.

 

3. Pour into a pie dish (or individual dishes/ramekins) and cover with puff pastry squares. The square should overlap the dish by 1 to 2 inches. (It will shrink while baking.) Brush the puff pastry with egg.

 

4. Bake until puffed and golden, about 30 minutes.

 

Leftover Chicken Soup Risotto

Yields: 4 servings

 

This dish only has a handful of ingredients, but it’s got so much flavor because of the homemade chicken broth. Risotto should have the consistency of a thick porridge when finished. For this recipe, I highly recommend using arborio rice, which is a starchy short grain rice, to achieve the creamy texture risotto is known for. 

 

 

 

Ingredients:

2 Tbsp olive oil
1 onion, chopped
1 garlic clove, minced
1 and 3/4 cups arborio rice
4 cups hot chicken broth
1 cup fresh spinach
1 cup shredded chicken soup chicken
Salt and pepper to taste

 

Directions:

1. Heat oil in a large pan and cook the onion and garlic for 5 minutes.

 

2. Stir in the rice and cook for 1 minute more, until it starts to look transparent. Add the stock and simmer until the rice is just tender. Stir in the chicken and cook for 2 minutes or until the chicken is warmed through. Add the fresh spinach, then remove from the heat.

 

3. Cover with a lid and leave to stand for 2 minutes before serving.

 

Chicken Bourekas

Yields: 4 servings

 

Bourekas are a great blank slate for so many different fillings, so why not add in your chicken soup chicken? It lends such a comforting and rich flavor to the bourekas that the entire family will devour.

 

 

Ingredients:

1 cup shredded leftover chicken soup chicken
1/4 cup BBQ sauce or sauce of your choice
8 mini puff pastry squares
Egg wash
Sesame seeds

 

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

 

2. Mix the shredded chicken with the sauce. Place a dollop in the middle of a puff pastry square.

 

3. Fold like a triangle, gently pressing against the sides to stick them together. Continue with remaining pastry squares.

 

4. Brush with egg wash and top with sesame seeds. Bake until puffed and golden, about 20 minutes.

 

Photographed by Sara Goldstein