What to Do With Leftover Roast Chicken

Before you start: storing leftovers

According to the USDA Food Safety and Inspection Service, cooked chicken should be refrigerated within two hours of cooking (within one hour if the air temperature is above 90°F / 32°C). Pull the meat from the bones while it is still warm, which is much easier than when it is cold, and store it in shallow, covered containers so it cools quickly.

Refrigerated cooked chicken should be eaten within 3 to 4 days. If you will not use it in that time, freeze it in portions; it stays safe frozen, although its quality is best within about four months. Reheat leftovers until they are steaming hot, to 165°F (74°C).

Soups and stews

1. Chicken tortilla soup

Our Chicken Tortilla Soup works beautifully with leftover chicken. Simmer the broth and tomatoes for just 10 minutes, then stir in 3 to 4 cups of shredded roast chicken with the corn. Top with crisp tortilla strips, cheese and cilantro.

2. Chicken noodle soup

Soften onion, carrot and celery in a little butter, add good chicken stock and simmer until the vegetables are tender. Add egg noodles, then the chopped chicken for the last few minutes so it heats through without becoming stringy. Finish with parsley and a squeeze of lemon.

3. Creamy tomato soup with chicken

For a heartier bowl, stir some shredded chicken into our Creamy Tomato Basil Soup after blending and heat gently until warmed through.

Salads and sandwiches

4. Greek salad with chicken

Add sliced chicken to our Greek Village Salad for a filling, no-cook lunch. The lemon and herb flavours of the roast chicken match the oregano and feta perfectly.

5. Lemon herb chicken salad

Mix chopped chicken with mayonnaise or Greek yoghurt, lemon zest, a little Dijon mustard, chopped celery and fresh herbs. Pile it into sandwiches, wraps or lettuce cups.

6. Warm squash and chicken salad

Turn our Roasted Squash Salad with Feta and Cranberries into a main course by adding warm slices of chicken on top just before serving.

Pasta and grains

7. Garlic and olive oil pasta with chicken

Toss shredded chicken into our Spaghetti Aglio e Olio along with the pasta water so it warms through in the garlicky oil. A handful of spinach or rocket is a good addition.

8. Chicken fried rice

Day-old rice and leftover chicken are made for each other. Stir-fry the rice in a hot pan with garlic, scallions and frozen peas, push it aside to scramble an egg, then add the chicken and season with soy sauce.

9. Chicken grain bowls

Build bowls with cooked farro, quinoa or rice, roasted vegetables, chicken and a punchy dressing. They pack well for lunches throughout the week.

Wraps, tacos and more

10. Quick chicken tacos

Warm shredded chicken in a skillet with a spoonful of the spice blend from our Sheet-Pan Chicken Fajitas and a splash of water, then pile into tortillas with salsa and avocado.

11. Chicken quesadillas

Layer chicken and cheese between tortillas and cook in a dry skillet until crisp on both sides and melted in the middle.

12. Shakshuka with chicken

For a more substantial brunch, scatter shredded chicken into the sauce of our Shakshuka before you add the eggs.

Don't forget the carcass

The bones from a roast chicken make an excellent stock. Cover the carcass with cold water, add an onion, a carrot, a celery stalk and a bay leaf, and simmer very gently for 2 to 3 hours. Strain, cool quickly and refrigerate or freeze it. It is the perfect base for the soups above.

Frequently asked questions

The bottom line

Leftover roast chicken is one of the most versatile ingredients you can have in the fridge. Store it promptly, use it within 3 to 4 days or freeze it, and turn it into soups, salads, pasta or tacos. Then make stock from the bones, and nothing goes to waste.