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Homemade Chicken Soup from Roasted Chicken

Craving a comforting meal without any diet-busting ingredients? Try our Homemade Chicken Soup from Roasted Chicken – a nutritious dish made from the leftovers of our Roast Spatchcocked Chicken and its flavorful stock. Crafted from scratch, this dish not only dovetails ingredients seamlessly but also champions the philosophy of reducing food waste and knowing exactly what goes into the food you savor – making it a flavorful and wholesome addition to your table.

Servings 4.5
Prep Time: 20
Cook Time: 40
Servings: 4.5
Prep Time: 20 mins
Cook Time: 40 mins


  • 2 cups picked chicken from the Roast Spatchcocked Chicken
  • 8 cups Homemade Chicken Stock
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups last-minute egg noodles (or any pasta of your choice)
  • 1/2 cup white wine (for deglazing)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Nutrition Facts

About 4.5 servings per container

Serving size 1.5 cups (595ml)

Amount Per Serving
Calories 500
% Daily Value*
Total Fat 20g 26%
Saturated Fat 5g 25%
Trans Fat 0g 25%
Cholesterol 110mg 37%
Sodium 570mg 25%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 7%
Total Sugars 8g
Includes 0g Added Sugars 0%
Protein 38g
Vitamin D 0.1 mcg 1% Calcium 60 mg 5%
Iron 3.3 mg 18% Potassium 760 mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Prepare the Ingredients:

  1. Make sure you have 2 cups of picked chicken from the Roast Spatchcocked Chicken, already separated and set aside.
  2. Peel and slice the carrots, slice the celery, and finely chop the onion.
  3. Mince the garlic.

Sauté the Vegetables and Deglaze:

  1. In a large soup pot, heat a bit of oil over medium heat.
  2. Add the chopped onion, sliced carrots, and sliced celery.
  3. Sauté for about 5 minutes, or until the vegetables start to soften.
  4. Deglaze the pot by adding the white wine and scraping up any flavorful bits from the bottom of the pot.

Add Garlic and Herbs:

  1. Stir in the minced garlic, dried thyme, and the bay leaf.
  2. Continue to sauté for another minute, allowing the herbs and garlic to become fragrant.

Pour in Chicken Stock:

  1. Add the Homemade Chicken Stock to the pot, and bring it to a gentle simmer.

Simmer the Soup:

  1. Let the soup simmer for about 20-30 minutes, or until the vegetables are tender.

Add Chicken and Noodles:

  1. Toss in the 2 cups of picked chicken.
  2. Then, add the egg noodles (or your pasta of choice). Simmer until the noodles are tender, typically about 10 minutes.

Season and Garnish:

  1. Season the soup with salt and pepper to taste.
  2. Remove the bay leaf.

Serve and Enjoy:

  1. Ladle the homemade chicken noodle soup into bowls.
  2. Garnish each serving with freshly chopped parsley.
  3. If you like, serve with lemon wedges for an extra burst of flavor.