This leftover chicken and sweetcorn noodle soup is my go-to when I want something comforting, quick, and frugal. I love that it turns what’s left of a roast chicken into a deeply flavorful broth, with noodles and sweetcorn adding both substance and sweetness. It’s a light yet filling dish that feels nourishing and just a little bit indulgent.

Leftover Chicken and Sweetcorn Noodle Soup

Why You’ll Love This Recipe

I like that this soup helps me use up every bit of a roast chicken, making it a budget-friendly and waste-reducing option. The broth comes together with minimal effort, yet tastes like it’s been simmering all day. The fresh lime juice brightens everything, and the touch of chilli gives it just enough heat to warm me through. It’s also versatile—if I have extra chicken meat left over, I toss it in to make it heartier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 roast chicken carcass and skin, broken up into pieces
2 garlic cloves, grated
5cm/2in piece ginger, peeled and grated
2 tsp reduced salt soy sauce
1 red chilli, seeds removed, roughly chopped
100g/3½oz cooked cold egg noodles
195g tin sweetcorn in water, drained, or frozen sweetcorn
1 lime, juice only
1 tbsp roughly chopped fresh coriander

Directions

I place the chicken carcass in a large saucepan and cover it with 2 litres/3½ pints of cold water.
I add the garlic, ginger, soy sauce, and half the chopped chilli, then bring the pan to the boil.
I reduce the heat and let it simmer for 30 minutes, until the liquid has reduced by half.
I strain the liquid into a clean saucepan and bring it back to the boil.
I add the egg noodles and sweetcorn, simmering for 2 minutes until heated through.
I stir in the lime juice, remaining chilli, and coriander, then serve straight away.

Servings and timing

This recipe makes 2 servings.
Preparation time: less than 30 minutes
Cooking time: 30 minutes to 1 hour

Variations

I sometimes add shredded leftover chicken meat to make the soup more filling. If I want extra greens, I toss in spinach or pak choi for the last minute of cooking. For a different flavor profile, I swap the soy sauce for miso paste, which gives a deeper umami richness. If I’m in the mood for more spice, I leave the chilli seeds in or add a drizzle of chilli oil before serving.

Storage/Reheating

I store any leftover soup in an airtight container in the fridge for up to 2 days. When reheating, I warm it gently on the stove until piping hot—avoiding a vigorous boil so the noodles don’t overcook. This soup isn’t ideal for freezing because the noodles can become mushy, but I could freeze the strained broth separately and add fresh noodles when reheating.

FAQs

Can I make this without a chicken carcass?

Yes, I can use chicken stock instead, though the flavor won’t be quite as deep. Adding some cooked chicken pieces will help enrich it.

Can I make this vegetarian?

Absolutely, I just skip the chicken carcass and use vegetable stock, replacing chicken with tofu or extra vegetables.

Can I use fresh sweetcorn instead of tinned or frozen?

Yes, I can cut the kernels from a fresh cob and add them in—they’ll cook quickly in the hot broth.

What noodles work best for this soup?

I prefer egg noodles for their texture, but rice noodles or udon also work well.

How can I make the broth even richer?

I let it simmer a little longer, add extra chicken bones if I have them, or throw in a splash more soy sauce for depth.

Conclusion

I love how this leftover chicken and sweetcorn noodle soup turns humble scraps into something warming, nourishing, and satisfying. It’s quick enough for a weeknight but special enough to make me feel I’ve treated myself. Every spoonful reminds me that good food doesn’t have to be complicated—it just needs care and a little creativity.