A roast chicken in this house is never just one meal.

There’s always something left, and while a quick salad or sandwich is fine, this is what I actually want to make when the weather cools down. Something warm, simple and properly satisfying.

This chicken and corn soup uses leftover roast chicken and builds flavour with ginger, mirin and sesame, while the corn brings a natural sweetness that ties everything together. It’s light, aromatic, and comes together quickly — but still feels like a proper dinner.

I’m big on making the most of leftovers, which is also how my Clear Out the Fridge Frittata became one of those reliable end-of-week dinners I come back to often.

👉 Watch how to make it here:

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Why You’ll Love This

This is a genuinely good way to use leftover roast chicken without it feeling repetitive.

It’s quick enough for a weeknight, light but still satisfying, and built on flavours that actually do something — ginger for freshness, mirin for balance, sesame for depth.

If you already use leftover chicken for something like my Vietnamese-style salad, this is the version you’ll reach for when you want something warm instead.

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Ingredients Explained

Leftover roast chicken
Use a mix of breast and thigh if you can. Thigh meat stays softer and adds more flavour.

Corn
Fresh corn is ideal when in season, but frozen works perfectly and keeps things easy.

Ginger
This is key. It cuts through the sweetness of the corn and lifts the whole soup.

Mirin
Adds a gentle sweetness and helps round everything out.

Soy sauce
Provides salt and depth. Adjust at the end depending on your stock.

Sesame oil
Used at the end for aroma. A small amount goes a long way.

Egg
Gives the soup that silky texture. Optional, but worth it.

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Pro Tips

Cook the ginger gently — you want it fragrant, not browned.

Let the corn cook in the pan for a few minutes before adding stock. It brings out its natural sweetness and adds flavour.

Blend a portion of the soup to give it body. It makes a noticeable difference without needing cream.

Add the chicken right at the end and only warm it through. This keeps it tender.

Taste at the end and adjust. The balance of soy and mirin will depend on your stock.

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Storage

Store in the fridge for up to 3 days.

Reheat gently on the stove. Avoid boiling once the chicken is added.

If freezing, leave out the egg and add it when reheating.

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FAQs

Can I use frozen corn?
Yes. It works well and is the easiest option.

Can I skip the egg?
Yes. The soup will be lighter but still full of flavour.

Can I make this ahead?
Yes, but add the chicken and egg when reheating for the best texture.

Final Thoughts

This is exactly the kind of thing I want from a leftover roast chicken recipe.

Not something you make just to use it up, but something you’d happily cook again from scratch. The corn brings that natural sweetness, the ginger keeps it fresh, and the sesame at the end gives it just enough depth to feel complete.

It’s light, but still satisfying, and comes together quickly without feeling like a shortcut. The kind of dinner that works on a busy night, but still feels like you’ve cooked something properly.

And once you’ve made it, it’s hard not to start looking at a roast chicken as two meals instead of one.

And if you’re after something in the same space — quick, comforting and built around chicken — but with a completely different flavour, my Lemon Chicken and Orzo Soup (Avgolemono) or Homemade Chicken Ramen are both great places to go next.