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4 Easy meals using leftover chicken with veggies

There are so many things that can be made with leftover chicken. So many, in fact, that I purposely make chicken so it can be left over. And when I’m in a real rush, I like to buy the roasted chickens in the grocery store just for the leftovers.

A great way to change up chicken leftovers is by using different veggies. Sometimes I just use veggies that are leftovers too, and other times I buy veggies just for making different leftover chicken dishes. I guess you can say chicken leftovers get the royal treatment in my house.

1 chicken wonton soup

I usually buy the veggies for leftover chicken wonton soup because I generally don’t have them on hand. I especially like baby bok choy, bean sprouts and fresh mushrooms in wonton soup.

2 wonton soup

Leftover chicken wonton soup recipe

This quick and easy wonton soup is made with leftover chicken, mushrooms, baby bok choy, onion and bean sprouts.

Serves 2

Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes


  • 3 cups chicken broth
  • 1/2 cup cooked chicken, shredded
  • 1 garlic clove, minced (for the soup)
  • 1/2 cup sliced mushrooms
  • 1/4 teaspoon sesame oil
  • 2 tablespoons chopped green onion
  • 2 baby bok choy
  • 1/2 cup bean sprouts
  • Salt, to taste
  • 1/3 cup cooked chicken, minced (for the wontons)
  • 1 garlic clove, minced (for the wontons)
  • 8 (3-1/2 inch) wonton wrappers (for the wontons)


  1. To a medium-size pan, add the chicken broth, and heat on medium heat.
  2. Add the chicken, garlic, mushrooms and sesame oil to the pan.
  3. Let boil until the mushrooms start to get soft. Add the onion.
  4. Slice each baby bok choy in half lengthwise, and add it to the pan.
  5. Let simmer while making the wontons.
  6. In a small bowl, add the garlic to the minced chicken.
  7. In the middle of each wonton wrapper, add a small amount of the chicken and garlic mixture.
  8. Lightly wet the inside edges of the wonton with water.
  9. Pull all ends of the wonton up, gently twist, and pinch the ends together into a small “sack.”
  10. Carefully add the wontons to the hot broth, and let cook for about 2 minutes.
  11. Add the bean sprouts, and serve.

2 chicken pot pie

I like to use leftover veggies when making a chicken pot pie. This personal-pan version comes topped with flaky biscuits. But I confess, they are the store-bought kind, which cuts the time down a bit to make this.

Leftover chicken pot pie recipe

An easy dinner made with leftover chicken and veggies. This single-serving pot pie is topped with flaky premade biscuits that require a quick bake in the oven.

Serves 2

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes


  • 2 cups chicken broth
  • 1/2 cup chopped carrots
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped celery
  • 2 dashes garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 4 dashes salt (or salt to taste)
  • 1/4 cup peas
  • 1 cup cooked chicken, cubed
  • 1 tablespoon cornstarch
  • 1 tablespoon plus 1 teaspoon water
  • 6 small, uncooked, premade biscuits


  1. Preheat the oven to 400 degrees F (or whatever temperature required for the biscuits you’re using).
  2. To a medium-size pot, add the chicken broth. Heat the pot on medium heat.
  3. Add the carrots, onion, celery, garlic powder, thyme, pepper and salt. Let boil for about 10 minutes.
  4. Add the peas and chicken.
  5. To a separate small bowl, add the cornstarch and water. Stir until a paste forms.
  6. Stir the cornstarch mixture into the broth. Continue to stir, and simmer until the broth starts to thicken.
  7. Once the chicken mixture thickens, add it to single-serving-size, ovenproof pans or dishes.
  8. Top with the biscuits.
  9. Bake until the biscuits turn a golden color (about 10 minutes).
  10. Serve while hot.

3 chicken tortilla soup

Leftover veggies like corn go great in chicken tortilla soup. I like to use fresh tomatoes and lime too. Lime juice is my favorite part of tortilla soup. Or maybe the avocado is my favorite part. Either way, leftover chicken is just perfect for tortilla soup.

3 tortilla soup

Leftover chicken tortilla soup recipe

This quick and easy tortilla soup is made with leftover chicken, jalapeño, corn, tomato and corn tortillas, and then topped with lime juice and pieces of avocado.

Serves 2

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes


  • 2 tablespoons chopped onion
  • 1 tablespoon olive oil
  • 2 garlic cloves, diced
  • 3 cups chicken broth
  • 2 Roma tomatoes, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 cup cooked chicken, shredded
  • 1/2 cup corn
  • 1/2 teaspoon Mexican oregano
  • 2 dashes ground cumin
  • 5 dashes ground black pepper
  • 5 dashes salt (or salt to taste)
  • 2 corn tortillas chopped in small pieces
  • 1 avocado, cut in chunks
  • 1/2 lime cut in quarters
  • 2 sprigs cilantro, for garnish


  1. Heat a medium-size pot on medium heat, and add the olive oil.
  2. Add the onion, and stir.
  3. Add the garlic, and stir.
  4. Add the chicken broth, tomatoes, jalapeño, chicken, corn, oregano, cumin, pepper, salt and tortillas.
  5. Let simmer for about 20 minutes, and stir as it cooks.
  6. Carefully taste the soup to see if it needs more salt.
  7. Serve hot. Top with lime juice and avocado. Garnish with cilantro.

4 buffalo sauce chicken and veggies

Spicy, hot veggies with Buffalo sauce and leftover chicken is a great rice topper for dinner. A one-dish meal that’s hearty and filled with veggies is a good thing.

Leftover chicken with stir-fried veggies, Buffalo sauce and brown rice recipe

This one-dish meal is a quick veggie stir-fry made with Buffalo sauce and leftover chicken and then served over rice. It’s hearty, spicy and can be made in just 30 minutes.

Serves 2

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes


  • 2 cups cooked brown rice
  • 1 tablespoon olive oil
  • 1/2 cup carrots, sliced
  • 1 cup mushrooms, sliced
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1/2 cup sliced green onions
  • 2 garlic cloves, diced
  • 3 dashes salt (or salt to taste)
  • 4 dashes ground black pepper
  • 2 pinches dried thyme
  • 1 cup cooked chicken, shredded
  • 1 tablespoon melted butter (for the sauce)
  • 2 tablespoons Sriracha sauce (for the sauce)
  • 2 dashes Worcestershire sauce (for the sauce)
  • 3 dashes garlic powder (for the sauce)
  • 3 dashes onion powder (for the sauce)
  • 1/2 lemon, quartered, for garnish


  1. To a small bowl, add the butter, Sriracha sauce, Worcestershire sauce, garlic powder and onion powder. Whisk together, and set aside.
  2. Heat a medium-size skillet on medium heat, and add the olive oil.
  3. Add the carrots, and stir.
  4. After they start to turn golden around the edges (about 5 minutes), add the mushrooms, and stir.
  5. Add the zucchini, yellow squash, green onions, garlic, salt, pepper and thyme. Stir as it cooks.
  6. When the squash starts to soften (about 4 minutes), add the chicken.
  7. Onto a serving plate, add the brown rice, and top with the vegetable mixture.
  8. Drizzle the Buffalo sauce on top, and serve while hot.
  9. Serve with juice from a quarter lemon.

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More recipes using leftover chicken

Chicken adobo sandwich
Thai chicken lettuce wraps with honey-peanut sauce
Chicken enchiladas with salsa verde

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