leftover chicken

Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry.

Each serving provides 702 kcal, 4g protein, 79g carbohydrates (of which 11g sugars), 24g fat (of which 5g saturates), 6g fibre and 3.5g salt.

Chicken egg-fried rice

vegetable oil

egg,

spring onions, sliced

grams/1¾oz frozen peas

pouch microwavable rice

chicken

sesame oil

tbsp dark soy sauce

Pure soul food, this warming, easy chicken soup makes the most of leftover roast chicken. It's a simple soup recipe, so really relies on the quality of the stock

Each serving provides 288kcal, 28g protein, 11.5g carbohydrate (of which	7g sugars), 14g fat (of which 6.5g saturates), 3.4g fibre and 0.7g salt.

Chicken soup

butter

onions, sliced

celery,

carrots, finely diced

flour

1.2 litres/2 pints chicken stock

450 grams/1lb cooked chicken,

parsley

salt and black pepper

Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones

olive oil

onions,chopped

carrots,chopped

tbsp thyme leaves,roughly chopped

chicken stock

leftover roast chicken,shredded

frozen peas

tbsp Greek yogurt

garlic clove,crushed

lemon juice

cheese scone,to serve (see tips below)

Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.

Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.

Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.

Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.

If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

Do you have 30 minutes? That means you have time to make this speedy chicken tikka masala. The creamy dish is better than take-out and it's dairy free.

Speedy Chicken Tikka Masala (Dairy Free)

coconut oil margarine

ginger

onion (about 1/2 large)

garlic,

yellow bell pepper, chopped

cayenne pepper

cumin

garam masala

coriander

turmeric

grape tomatoes

coconut milk

sea salt

coconut sugar

In a large skillet over medium heat, melt oil or margarine, and tilt the pan to coat the bottom evenly. Add ginger, onion, garlic and bell pepper. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally.

Meanwhile, in a small bowl, stir together cayenne, cumin, garam masala, coriander, and turmeric.

Once the onions have begun to caramelize and turn golden, add the spice mixture, letting it hit the pan directly and toast. Stir to coat the onion in the spices. Cook for 1-2 minutes, until fragrant. Add the tomatoes and toss to coat. Cook for 3-4 minutes, until the tomatoes begin to break down.

Add the coconut milk, cooked chicken, salt, and sugar. Stir to combine. Continue cooking for about 5 more minutes, to let the flavors meld and the liquids reduce down slightly. Adjust seasoning to taste. Serve immediately.

So tasty! I developed lactose-intolerance later in life and love to find yummy recipes like these!

Made this last night and it was SO GOOD! Putting this in our regular rotation. We omitted the cayenne bc I can’t do heat, but it was still amazing without! We served it over basmati rice. 👌🏼

Elevate a standard risotto to something out-of-this-world with a few tweaks. It’s great for using up leftover roast chicken. Finish with drops of truffle oil

Roast chicken risotto with chicken crackling

leftover roast chickencarcass (you’ll need

carrot,halved lengthways

onions,1

bay leaves

chicken stock cubes

butter,plus a large knob

garlic

risotto rice

milliliters white wine

½ lemon,zested

thyme, leaves picked

grated parmesan,plus extra shavings to serve

truffle oilor extra virgin olive oil,

Strip all the meat from the chicken carcass, shredding it into bite-sized pieces. Transfer to a plate along with any skin you can salvage and any jellied juices and fat, then chill until needed. Put the carcass in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> with the carrot, halved onion and bay leaves. Cover with cold water, then bring to the boil. Reduce the heat to a gentle simmer, cover and cook for at least 30 mins and up to 2 hrs until you have about 1 litre of stock. Strain through a sieve into a large jug or pan. Discard the bones, bay and veg. If you end up with more than 1 litre of stock, continue to cook over a high heat to reduce. Whisk in the stock cubes until dissolved, then keep the pan warm over a low heat while you make the risotto.

Heat a large <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> or high- sided frying pan over a low heat. Melt the butter, add the oil and fry the chopped onion for 10 mins until soft and translucent. Add the garlic and stir for 1 min more, then add the rice. Cook, continuing to stir for a few minutes until the rice has absorbed some of the butter and is shiny. Pour in the wine and stir until the liquid has bubbled away.

Add the lemon zest and thyme, then a generous ladleful of the warm stock. Continue to cook the risotto over a low-medium heat for 20 mins, stirring often, adding the stock a ladleful at a time and allowing it to be absorbed before the next addition. Add the reserved chicken and any jellied juices and fat towards the end of the cooking time to warm through. The risotto should be loose and soupy, and the rice grains very nearly cooked, but still retaining a little bite. Stir in some more stock to loosen if needed (or kettle-hot water if you’ve run out), then a large knob of butter and the parmesan. Season well and cover. Leave for a few minutes for the butter and cheese to be absorbed while you make the crackling.

Tear or chop the chicken skin into small pieces, then put in a cold, dry <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. If the skin is quite lean (with no fatty patches) add a drizzle of oil; otherwise, the fat should render from the skin and start to sizzle. Fry for a few minutes until the skin is crisp, then transfer to a plate lined with kitchen paper.

Check the consistency of the risotto again – the rice will absorb more stock as it rests, so you may need to add more. Spoon into bowls, drizzle with truffle or olive oil, and top with some shaved parmesan and the chicken crackling.

A quick chicken ramen using instant noodles and cooked chicken for a speedy soup with a flavourful broth. Plus tips for that soft-boiled egg!

Quick Chicken Ramen

tsp sesame oil

unsalted butter

tsp minced ginger

1.4 litres (approx. 6 cups) chicken stock ((water

tbsp light soy sauce

sriracha hot sauce

Chinese rice wine

light brown sugar

tsp white pepper

chicken breasts (shredded (about 340 grams/12 oz))

g noodles

spring onions (scallions chopped)

eggs

carrot

tsp black and white sesame seeds

Heat the oil and butter in a large saucepan, over a medium heat, until the butter melts.

Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn.

Add the stock, light and dark soy sauce, sriracha, rice wine (or sherry), brown sugar, and white pepper.

Stir together, then add in the cooked shredded chicken breast.

Turn up the heat to high, and bring to the boil, then simmer for 3 minutes to heat through the cooked chicken breast.

Add the instant noodles, bring back to the boil then simmer for 3 minutes, stirring a couple of times to separate the noodles.

Use a set of tongs to divide the noodles between four bowls.

Ladle over the sauce and add the pieces of chicken.

Top each bowl with springs onions, 2 pieces of egg and strips of carrot.

Sprinkle on the sesame seeds and drizzle on a little chilli oil or chilli paste before serving.

https://www.youtube.com/watch?v=TGHbePXG7Oo

A quick chicken ramen using that uses instant noodles and cooked, shredded chicken for a speedy soup with a flavourful broth. 

You can make this delicious soup in 20 minutes - including the perfect soft-boiled egg!

Free printable recipe is on our site: https://www.kitchensanctuary.com/easy-chicken-ramen-ready-in-20-mins/

Chicken Ramen ingredients:
2 tbsp unsalted butter
4 cloves minced garlic
2 tsp minced ginger
1.4 litres (approx. 6 cups) chicken stock (water plus 4 stock cubes is fine)
2 tbsp dark soy sauce
3 tbsp light soy sauce
1 tbsp light brown sugar
1 tbsp Chinese rice wine or sherry 
1-2 tbsp sriracha hot sauce (depending on how hot you like it)
1/4 tsp white pepper
4 small or two large cooked chicken breasts
3 x 70g packets of instant chicken noodles (noodles only, discard the flavour packets)

Toppings:
5 spring onions (scallions) chopped
4 hard-boiled eggs, sliced in half (buy ready-cooked hard-boiled eggs, or see notes for boiling yourself)
1 carrot, peeled and sliced into thin strips
1 tsp black and white sesame seeds
2 tsp of chilli oil or chilli paste (such as sambel oelek) – optional

Method:
Heat the oil and butter in a large saucepan, over a medium heat, until the butter melts.

Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn.

Add the stock, soy sauce, brown sugar, rice wine (or sherry), sriracha, white pepper and chicken breasts. 
Stir together, turn up the heat to high, and bring to the boil, then simmer for 3 minutes to heat through the cooked chicken breast.

Add the instant noodles, bring back to the boil then simmer for 3 minutes, stirring a couple of times to separate the noodles.

Remove the chicken breasts from the pan and place on a chopped board. Cut the chicken into slices.

Divide the noodles and sauce between four bowls and top with the sliced chicken.

Top each bowl with springs onions, 2 pieces of egg and strips of carrot.

Sprinkle on the sesame seeds and drizzle on a little chilli oil or chilli paste before serving.

#Ramen #CookingShow #Recipe

Quick & Easy Chicken Ramen Recipe that's ready in 20 Minutes!

This hotpot from Eat Well for Less? is an easy way to use up roast chicken leftovers, including gravy, vegetables and roast potatoes. 

Watch the video for three ways to use up leftover roast chicken. Get the <a href=" https://www.bbc.co.uk/food/recipes/chinese_sweetcorn_and_18611">Chinese chicken and sweetcorn noodle soup recipe here</a> or find the <a href="https://www.bbc.co.uk/food/recipes/spiced_chicken_fajitas_04270">spiced chicken fajitas recipe here.</a>

Chicken and mustard hot pot 

grams/4½oz leftover roast chicken, torn into strips (darker meat, if possible)

160 grams/5½oz cooked carrots, roughly chopped

onion,

160 grams/5½oz button mushrooms, halved

tbsp grainy mustard

200 milliliters/7fl oz leftover chicken gravy

300 grams/10½oz leftover roast potatoes,

Priya from Eat Well For Less shares three easy ways to use up leftover roast chicken.

Three ways with leftover roast chicken

Chicken Crescent Roll Casserole

chicken breasts

(8 ounce) crescent rolls

chicken soup

broccoli

chicken broth

Cheddar cheese

(optional) white wine vinegar

onion powder

garlic powder

salt

black pepper

Preheat oven to 350° F (175° C). Grease 9x13-inch baking dish.

Sprinkle salt and pepper over both sides of chicken breasts. Heat vegetable oil in large skillet over medium heat. Cook chicken in skillet, 5-7 minutes per side, until chicken is no longer pink in middle and juices run clear or until it reaches an internal temperature of 180° F (82° C). Shred chicken.

Open crescent roll packages. Unroll individual crescent rolls and divide into triangles.

Evenly divide shredded chicken over crescent roll triangles. Roll triangles, beginning with the wider end, around chicken. Arrange rolls on greased baking dish, seam sides down.

Add broccoli to baking dish, tucking into crevices between crescent rolls.

Combine cream of chicken soup, chicken broth or stock, (optional) vinegar, onion powder, garlic powder, and Cheddar cheese in a bowl, add salt and pepper to taste. Pour soup mixture over crescent rolls and broccoli.

Bake in preheated oven until sauce bubbles and crescent rolls are cooked and golden brown. About 45-50 minutes.

One-Pot Lemon Herb Chicken and Rice

chicken breast

lemon pepper

Italian seasoning

red pepper (optional)

salt and pepper

rice

juice of 1 small lemon

Preheat oven to 350˚ F (176 ˚C).

Season both sides of each chicken breast with garlic powder, lemon pepper, Italian seasoning, crushed red pepper, salt and pepper.

In a large oven proof pot, heat butter on medium high heat. Place chicken in pot and cook for 5-minutes on each side. Remove chicken from pot and set aside. (The chicken will not be fully cooked at this point, but it will finish cooking in the oven.)

While chicken rests, add the uncooked rice to the pot along with the chicken broth, lemon juice and Italian seasoning. Turn burner up to high. Bring pot up to rolling boil.

Add the chicken back to the pot with the rice. Cover. Cook in preheated oven for 25 minutes. Serve plated with a lemon wedge and sage or parsley for garnish.

This Peruvian chicken stew is comforting and delicious (plus it&#x27;s great for leftovers too!)

Aji de gallina (Peruvian chicken)

bread (or 3, if small, crusts removed)

milk (80 milliliters)

onion

tbsp walnuts (28 grams)

tsp aji amarillo chili paste

Poach the chicken (if making from scratch - see details in note 1 below) then once cool enough to handle, shred it up. Alternatively, shred leftover cooked chicken.

Soak the bread in the milk for a few minutes. Dice the onion in a small dice and finely dice the garlic.

Put the soaked bread, walnuts and parmesan in a blender or food processor and blend until smooth.

Warm the oil in a medium pan and add the onion. Cook a few minutes until softened then add the garlic, aji amarillo and turmeric and cook a minute more.

Add the bread-walnut mixture, the chicken and around 1/2 cup (120ml) of cooking water from the chicken or stock. You can add a little more or less to taste - it should be Mix well and simmer for around 10 minutes before serving.

Quesadillas made with cooked chicken, cheddar cheese, corn and tangy barbecue sauce

Leftover BBQ Chicken Quesadillas

(diced chicken)

corn kernels

barbecue sauce

cheddar cheese

tortillas

Sour cream (optional)

Cut the chicken into small pieces.

Season with sea salt and pepper.

In a small saucepan, heat the chicken with the BBQ sauce and corn. Set aside.

Place tortillas, one or two at a time, on a hot griddle or pan. Spread some cheese and some of the chicken mixture over each tortilla.

Top with another tortilla, and carefully flip the quesadillas to brown both sides of the quesadillas.

Remove from heat when cheese is melted, and both sides are brown and slightly crisp.

Cut into triangles and top with a dollop of sour cream.

Serve with additional barbecue sauce if desired.

A great chicken noodle soup recipe for using up leftover cooked chicken. Combine with broccoli, peas or any other vegetables that need eating. Good stock is the key to this recipe, so use the best you can get your hands on.


Easy chicken noodle soup

500 milliliters/18fl oz good-quality chicken stock

garlic clove, sliced

ginger,

grams/3½oz egg noodles

broccoli peas

2–3 tsp reduced salt soy sauce

spring onions, trimmed

chilli or sesame oil (optional)

This BBQ chicken quesadilla recipe turns leftover chicken or turkey into a cheesy Tex-Mex dinner recipe that&#x27;s ready in under thirty minutes. You can use any precooked chicken in this recipe, but chopped grilled chicken and shredded rotisserie chicken are my favorites.

Nutrition info is an estimate and uses regular white flour tortillas rather than the low carb ones I like.

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Top 21 leftover chicken recipes from across the web

The most viewed leftover chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken egg-fried rice

Chicken soup

Chicken soup

Speedy Chicken Tikka Masala (Dairy ...

Roast chicken risotto with chicken ...

Quick Chicken Ramen

Chicken and mustard hot pot

Chicken Crescent Roll Casserole

One-Pot Lemon Herb Chicken and Rice

Aji de gallina (Peruvian chicken)

Leftover BBQ Chicken Quesadillas

Easy chicken noodle soup

BBQ Chicken Quesadilla

52 Leftover Chicken Breast Recipes

Bang bang chicken salad

Spiced black bean & chicken soup wi...

Chicken fried rice

Left Over Roast Chicken Pot Pie

Air fryer French onion chicken past...

Healthy chicken burritos

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The most viewed leftover chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine