25+ Quick Meals Using Leftover Cooked Chicken Breast

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leftover cooked chicken breast recipes

Leftover cooked chicken breast is a versatile ingredient that can be transformed into a variety of delicious meals. Whether you’ve got a few extra pieces from a family dinner or you’re looking for ways to use up your meal prep chicken, these 25+ recipes will help you make the most out of your leftovers.

From hearty casseroles to light salads, and comforting soups to creative wraps, you’ll find something to suit every taste and occasion.

This collection of recipes not only saves you time and reduces food waste but also provides a range of flavors and dishes to keep your meals exciting.

Dive into these inventive and satisfying recipes that turn leftover chicken into quick and easy meals the whole family will love.

25+ Quick Meals Using Leftover Cooked Chicken Breast

Having a stash of leftover cooked chicken breast on hand can be a game-changer in the kitchen. With these 25+ creative recipes, you’ll never have to worry about what to do with your leftovers again.

From savory casseroles to fresh salads, and from comforting soups to fun wraps, these dishes make it easy to enjoy delicious meals without spending hours in the kitchen.

Not only do these recipes help you make the most of your leftovers, but they also offer a variety of flavors and textures that keep your weekly menu interesting.

So next time you find yourself with extra chicken, turn to these recipes for quick, easy, and satisfying meals that will keep everyone coming back for more.

Chicken Caesar Wraps

Transform your leftover chicken breasts into a tasty and convenient meal with these Chicken Caesar Wraps. Packed with fresh ingredients and a creamy Caesar dressing, these wraps are perfect for a quick lunch or dinner.

  • Ingredients:
    • 2 cups cooked chicken breast, shredded
    • 4 large tortillas or wraps
    • 2 cups romaine lettuce, chopped
    • 1/2 cup Caesar dressing
    • 1/4 cup grated Parmesan cheese
    • 1/2 cup croutons (optional)
    • Salt and pepper to taste
  • Instructions:
    1. In a large bowl, combine the shredded chicken with Caesar dressing. Mix until the chicken is well coated.
    2. Lay out the tortillas on a clean surface. Evenly distribute the chopped romaine lettuce over the tortillas.
    3. Top the lettuce with the dressed chicken mixture.
    4. Sprinkle grated Parmesan cheese over the chicken. Add croutons if desired.
    5. Season with salt and pepper to taste.
    6. Fold in the sides of each tortilla and then roll tightly from one end to the other.
    7. Slice the wraps in half and serve immediately, or wrap them in foil for an on-the-go meal.

Chicken Caesar Wraps are a versatile and satisfying way to use up leftover chicken breasts. The combination of tender chicken, crisp lettuce, and savory Caesar dressing creates a delicious balance of flavors and textures. These wraps are not only easy to make but also perfect for meal prepping, making them a great option for busy days. Enjoy them fresh or take them with you for a quick, satisfying lunch or dinner.

Chicken Fried Rice

Turn leftover chicken breasts into a flavorful and filling Chicken Fried Rice. This dish is a great way to use up rice and vegetables you might have on hand, all while enjoying a savory, satisfying meal.

  • Ingredients:
    • 2 cups cooked chicken breast, diced
    • 3 cups cooked rice (preferably cold or day-old)
    • 1 cup frozen peas and carrots
    • 1/2 cup chopped onions
    • 2 cloves garlic, minced
    • 2 tablespoons soy sauce
    • 1 tablespoon sesame oil
    • 2 large eggs, beaten
    • 2 green onions, sliced
    • Salt and pepper to taste
  • Instructions:
    1. Heat sesame oil in a large skillet or wok over medium-high heat.
    2. Add chopped onions and minced garlic to the skillet, cooking until onions are translucent.
    3. Push the onions and garlic to the side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix with the onions and garlic.
    4. Add the diced chicken and frozen peas and carrots to the skillet. Stir to combine and cook until heated through.
    5. Add the cold rice to the skillet, breaking up any clumps with a spatula. Stir to combine all ingredients.
    6. Pour soy sauce over the rice and mix thoroughly. Season with salt and pepper to taste.
    7. Garnish with sliced green onions before serving.

Chicken Fried Rice is a fantastic way to repurpose leftover chicken breasts into a hearty, satisfying meal. The dish comes together quickly and is highly customizable based on what vegetables and seasonings you have available. With its savory flavor and filling ingredients, this fried rice recipe makes a perfect weeknight dinner or a great addition to your meal prep routine.

Chicken and Vegetable Soup

This Chicken and Vegetable Soup is a comforting and nourishing way to use up leftover chicken breasts. Packed with vegetables and seasoned with herbs, it’s a wholesome option for a light dinner or lunch.

  • Ingredients:
    • 2 cups cooked chicken breast, shredded
    • 4 cups chicken broth
    • 1 cup carrots, diced
    • 1 cup celery, diced
    • 1 cup potatoes, diced
    • 1 cup green beans, chopped
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried parsley
    • Salt and pepper to taste
    • 1 tablespoon olive oil
  • Instructions:
    1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until onions are softened.
    2. Add diced carrots, celery, potatoes, and green beans to the pot. Cook for about 5 minutes, stirring occasionally.
    3. Pour in the chicken broth and bring the mixture to a boil.
    4. Reduce heat and let the soup simmer for about 15 minutes, or until the vegetables are tender.
    5. Add the shredded chicken, dried thyme, and dried parsley. Stir to combine and cook for an additional 5 minutes.
    6. Season with salt and pepper to taste before serving.

Chicken and Vegetable Soup is a classic and comforting dish that’s perfect for making the most of leftover chicken breasts. The rich, savory broth combined with tender vegetables and shredded chicken creates a satisfying meal that warms you from the inside out. This soup is not only nutritious but also versatile, allowing you to adjust the ingredients based on what you have on hand. It’s an ideal choice for a cozy evening or a quick lunch that will leave you feeling content.

BBQ Chicken Pizza

Turn your leftover chicken breasts into a delicious BBQ Chicken Pizza. This recipe combines tangy barbecue sauce with tender chicken and melty cheese, offering a satisfying twist on a classic pizza.

  • Ingredients:
    • 1 pre-made pizza crust
    • 1 cup cooked chicken breast, shredded
    • 1/2 cup barbecue sauce
    • 1 cup shredded mozzarella cheese
    • 1/2 cup red onion, thinly sliced
    • 1/4 cup cilantro, chopped
    • 1 tablespoon olive oil
    • Salt and pepper to taste
  • Instructions:
    1. Preheat your oven according to the pizza crust package instructions.
    2. In a bowl, toss the shredded chicken with barbecue sauce until well coated.
    3. Place the pizza crust on a baking sheet or pizza stone. Brush a thin layer of olive oil over the crust.
    4. Spread the barbecue chicken evenly over the pizza crust.
    5. Sprinkle shredded mozzarella cheese over the chicken.
    6. Scatter thinly sliced red onions on top of the cheese.
    7. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
    8. Remove from the oven and sprinkle chopped cilantro over the top. Season with salt and pepper if desired.
    9. Slice and serve hot.

BBQ Chicken Pizza is a flavorful and fun way to use up leftover chicken breasts. The sweet and tangy barbecue sauce pairs beautifully with the cheesy, crispy crust, creating a delightful combination of flavors. This pizza is perfect for a casual dinner or for feeding a crowd. It’s easy to make and customize based on your preferences, making it a versatile choice for any pizza night.

Chicken and Avocado Salad

Refresh your meal routine with a light and nutritious Chicken and Avocado Salad. This recipe combines tender chicken with creamy avocado and crisp vegetables, making it a perfect option for a healthy lunch or light dinner.

  • Ingredients:
    • 2 cups cooked chicken breast, diced
    • 1 ripe avocado, diced
    • 2 cups mixed salad greens
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup red onion, thinly sliced
    • 1/4 cup cucumber, sliced
    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • Salt and pepper to taste
  • Instructions:
    1. In a large bowl, combine the salad greens, cherry tomatoes, red onion, and cucumber.
    2. Add the diced chicken and avocado to the bowl.
    3. In a small bowl, whisk together olive oil and balsamic vinegar. Season with salt and pepper to taste.
    4. Drizzle the dressing over the salad and gently toss to combine.
    5. Serve immediately, or chill in the refrigerator for up to 30 minutes before serving.

Chicken and Avocado Salad is a fresh and satisfying way to use leftover chicken breasts. The creamy avocado adds richness, while the salad greens and vegetables provide crunch and freshness. This salad is not only quick to prepare but also packed with nutrients, making it an excellent choice for a healthy meal. It’s versatile enough to be customized with your favorite ingredients or served with a side of whole-grain bread for a complete meal.

Chicken Enchiladas

Turn your leftover chicken breasts into hearty Chicken Enchiladas. These enchiladas are filled with seasoned chicken and cheese, then topped with a flavorful enchilada sauce, making them a comforting and satisfying dish.

  • Ingredients:
    • 2 cups cooked chicken breast, shredded
    • 1 cup shredded cheddar cheese
    • 1 cup shredded Monterey Jack cheese
    • 1 cup enchilada sauce
    • 8 small flour or corn tortillas
    • 1/2 cup chopped onion
    • 1/2 cup chopped cilantro
    • 1 tablespoon olive oil
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic powder
    • Salt and pepper to taste
  • Instructions:
    1. Preheat your oven to 375°F (190°C).
    2. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened.
    3. Add shredded chicken, ground cumin, garlic powder, salt, and pepper to the skillet. Stir to combine and cook for 2-3 minutes.
    4. Lightly grease a baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish.
    5. Place a small amount of the chicken mixture and a sprinkle of cheese on each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
    6. Pour the remaining enchilada sauce over the top of the rolled tortillas.
    7. Sprinkle the remaining cheese on top.
    8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
    9. Garnish with chopped cilantro before serving.

Chicken Enchiladas are a classic and comforting way to use up leftover chicken breasts. The combination of tender chicken, melted cheese, and zesty enchilada sauce creates a deliciously satisfying meal. These enchiladas are easy to make and perfect for feeding a family or for meal prepping. They also reheat well, making them a great option for leftovers. Enjoy them with a side of rice or beans for a complete and hearty dinner.

Chicken Quesadillas

Chicken Quesadillas are a delicious and quick way to use up leftover chicken breasts. With gooey cheese and savory chicken filling, these quesadillas are perfect for a satisfying lunch or dinner.

  • Ingredients:
    • 2 cups cooked chicken breast, shredded
    • 1 cup shredded cheddar cheese
    • 1 cup shredded Monterey Jack cheese
    • 4 large flour tortillas
    • 1/2 cup red bell pepper, diced
    • 1/2 cup green bell pepper, diced
    • 1/2 cup onion, diced
    • 1 tablespoon olive oil
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • Salt and pepper to taste
    • Salsa and sour cream for serving (optional)
  • Instructions:
    1. Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers. Cook until vegetables are softened, about 5 minutes.
    2. Add shredded chicken, ground cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook until heated through.
    3. Wipe the skillet clean and return to heat. Place one tortilla in the skillet and sprinkle with a layer of cheddar and Monterey Jack cheese.
    4. Spread a portion of the chicken mixture evenly over half of the tortilla.
    5. Fold the tortilla in half and cook until golden brown and the cheese is melted, about 2-3 minutes per side.
    6. Remove from the skillet and repeat with the remaining tortillas and filling.
    7. Slice the quesadillas into wedges and serve with salsa and sour cream if desired.

Chicken Quesadillas offer a quick and flavorful way to repurpose leftover chicken breasts. The combination of melted cheese and seasoned chicken makes for a satisfying meal that’s easy to prepare. These quesadillas are versatile and can be customized with various fillings and toppings. They’re ideal for a casual meal or for entertaining, as they are both delicious and easy to serve.

Chicken Stuffed Bell Peppers

Chicken Stuffed Bell Peppers are a healthy and flavorful way to use up leftover chicken breasts. These peppers are filled with a savory mixture of chicken, rice, and vegetables, making for a nutritious and satisfying meal.

  • Ingredients:
    • 4 large bell peppers (any color)
    • 2 cups cooked chicken breast, diced
    • 1 cup cooked rice
    • 1/2 cup diced tomatoes
    • 1/2 cup corn kernels (fresh, frozen, or canned)
    • 1/2 cup black beans, drained and rinsed
    • 1/2 cup shredded cheese (cheddar or Monterey Jack)
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • Salt and pepper to taste
    • 1 tablespoon olive oil
  • Instructions:
    1. Preheat your oven to 375°F (190°C).
    2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil.
    3. In a large bowl, combine the diced chicken, cooked rice, diced tomatoes, corn, black beans, and shredded cheese. Season with ground cumin, paprika, salt, and pepper. Mix well.
    4. Stuff each bell pepper with the chicken mixture, pressing down gently to pack it in.
    5. Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes.
    6. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is hot.
    7. Serve warm.

Chicken Stuffed Bell Peppers are a great way to turn leftover chicken breasts into a colorful and nutritious meal. The combination of chicken, rice, and vegetables inside tender bell peppers creates a well-rounded dish that’s both tasty and satisfying. This recipe is not only healthy but also visually appealing, making it a great option for family dinners or meal prepping.

Chicken Pita Pockets

Chicken Pita Pockets are a quick and versatile way to use up leftover chicken breasts. Stuffed with fresh vegetables and a creamy sauce, these pita pockets make for a convenient and delicious meal.

  • Ingredients:
    • 2 cups cooked chicken breast, diced
    • 4 pita bread pockets
    • 1 cup shredded lettuce
    • 1/2 cup diced cucumber
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup red onion, thinly sliced
    • 1/4 cup feta cheese (optional)
    • 1/2 cup tzatziki sauce or ranch dressing
    • Salt and pepper to taste
  • Instructions:
    1. Warm the pita bread pockets in the oven or on a skillet until soft and pliable.
    2. In a bowl, combine the diced chicken with salt and pepper to taste.
    3. Carefully open each pita pocket and spread a layer of tzatziki sauce or ranch dressing inside.
    4. Stuff the pita pockets with shredded lettuce, diced cucumber, cherry tomatoes, red onion, and feta cheese if using.
    5. Add the seasoned chicken on top of the vegetables.
    6. Serve immediately, or wrap in foil for a portable meal.

Chicken Pita Pockets are a simple and versatile way to use leftover chicken breasts. They offer a fresh and customizable option for a quick lunch or light dinner. With the combination of crisp vegetables and creamy sauce, these pita pockets are not only delicious but also easy to assemble. They’re perfect for busy days when you need a quick and satisfying meal on the go.

Chicken Alfredo Pasta

Chicken Alfredo Pasta is a rich and creamy way to use up leftover chicken breasts. This comforting dish combines tender chicken with a luscious Alfredo sauce and pasta, making it perfect for a hearty dinner.

  • Ingredients:
    • 2 cups cooked chicken breast, diced
    • 8 oz (225 g) pasta (fettuccine, penne, or your choice)
    • 1 cup heavy cream
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 1/2 cup chicken broth
    • 1/4 cup chopped parsley (optional)
    • Salt and pepper to taste
  • Instructions:
    1. Cook the pasta according to package instructions until al dente. Drain and set aside.
    2. In a large skillet, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
    3. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3-4 minutes, until the sauce starts to thicken.
    4. Stir in the grated Parmesan cheese until melted and smooth.
    5. Add the diced chicken to the sauce and cook until heated through.
    6. Toss the cooked pasta with the Alfredo sauce and chicken mixture until well coated.
    7. Garnish with chopped parsley if desired and serve immediately.

Chicken Alfredo Pasta is a creamy, comforting meal that transforms leftover chicken into a decadent dish. The rich Alfredo sauce, combined with tender pasta and seasoned chicken, creates a satisfying and indulgent dinner. This recipe is easy to prepare and perfect for a cozy night in, offering a delicious way to make the most of your leftover chicken.

Chicken Curry

Recipe Summary: Chicken Curry is a flavorful and aromatic way to use leftover chicken breasts. This dish combines tender chicken with a spiced curry sauce and can be served over rice or with naan bread for a complete meal.

  • Ingredients:
    • 2 cups cooked chicken breast, diced
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 2 tablespoons curry powder
    • 1/2 teaspoon turmeric
    • 1 can (14 oz) diced tomatoes
    • 1 cup coconut milk
    • 1/2 cup frozen peas (optional)
    • 1/4 cup chopped cilantro (optional)
    • Salt and pepper to taste
  • Instructions:
    1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
    2. Add minced garlic and ginger to the skillet, cooking for an additional minute.
    3. Stir in curry powder and turmeric, cooking for 1-2 minutes until fragrant.
    4. Pour in the diced tomatoes and coconut milk. Stir to combine and bring to a simmer.
    5. Add the diced chicken and frozen peas (if using) to the skillet. Cook for 10-15 minutes, until the sauce has thickened and the chicken is heated through.
    6. Season with salt and pepper to taste.
    7. Garnish with chopped cilantro if desired and serve over rice or with naan bread.

Chicken Curry is a flavorful and versatile dish that makes excellent use of leftover chicken breasts. The aromatic spices and creamy coconut milk create a rich and satisfying sauce that pairs beautifully with rice or naan. This recipe is easy to adapt with different vegetables or spices, making it a great option for a comforting and customizable meal.

Chicken and Spinach Stuffed Shells

Chicken and Spinach Stuffed Shells are a delicious and hearty way to use up leftover chicken breasts. These pasta shells are filled with a creamy mixture of chicken, spinach, and cheese, then baked with marinara sauce for a comforting meal.

  • Ingredients:
    • 12 large pasta shells
    • 2 cups cooked chicken breast, shredded
    • 1 cup frozen spinach, thawed and drained
    • 1 cup ricotta cheese
    • 1/2 cup grated Parmesan cheese
    • 1 cup shredded mozzarella cheese
    • 1 cup marinara sauce
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • Salt and pepper to taste
  • Instructions:
    1. Preheat your oven to 375°F (190°C).
    2. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
    3. In a bowl, combine the shredded chicken, thawed spinach, ricotta cheese, Parmesan cheese, dried oregano, and dried basil. Season with salt and pepper to taste.
    4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
    5. Stuff each cooked pasta shell with the chicken and spinach mixture and place in the baking dish.
    6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
    7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
    8. Let cool for a few minutes before serving.

Conclusion: Chicken and Spinach Stuffed Shells are a comforting and hearty dish that makes excellent use of leftover chicken breasts. The creamy filling, combined with marinara sauce and melted cheese, creates a satisfying meal that’s perfect for family dinners or meal prepping. This recipe is both flavorful and filling, offering a delicious way to repurpose your leftovers into a crowd-pleasing dish.

Chicken and Mushroom Stroganoff

Chicken and Mushroom Stroganoff is a creamy and savory dish that makes great use of leftover chicken breasts. With a rich mushroom sauce and tender chicken, this stroganoff is perfect served over noodles or rice for a satisfying meal.

  • Ingredients:
    • 2 cups cooked chicken breast, diced
    • 8 oz (225 g) mushrooms, sliced
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 cup chicken broth
    • 1 cup sour cream
    • 2 tablespoons flour
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 teaspoon paprika
    • 1 teaspoon dried thyme
    • Salt and pepper to taste
    • Cooked egg noodles or rice, for serving
  • Instructions:
    1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
    2. Add sliced mushrooms and cook until they release their moisture and become golden brown.
    3. Stir in minced garlic and cook for another minute.
    4. Add butter to the skillet and let it melt. Sprinkle flour over the mushrooms and stir to coat.
    5. Gradually pour in chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens.
    6. Reduce heat and stir in sour cream, paprika, and dried thyme. Add diced chicken and cook until heated through. Season with salt and pepper to taste.
    7. Serve the stroganoff over cooked egg noodles or rice.

Chicken and Mushroom Stroganoff is a hearty and comforting dish that’s perfect for using up leftover chicken breasts. The creamy mushroom sauce, combined with tender chicken and a hint of paprika and thyme, creates a rich and flavorful meal. This stroganoff is versatile and pairs well with a variety of sides, making it an excellent choice for a cozy dinner or a meal prep option.

Chicken and Black Bean Burritos

Chicken and Black Bean Burritos are a flavorful and easy way to use leftover chicken breasts. These burritos are packed with seasoned chicken, black beans, and cheese, then wrapped in a tortilla for a satisfying meal.

  • Ingredients:
    • 2 cups cooked chicken breast, shredded
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 cup shredded cheddar cheese
    • 1/2 cup salsa
    • 1 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 4 large flour tortillas
    • 1/4 cup chopped cilantro (optional)
    • Sour cream and guacamole for serving (optional)
  • Instructions:
    1. In a large bowl, combine shredded chicken, black beans, ground cumin, chili powder, and salsa. Mix well to combine and heat through if necessary.
    2. Lay out the tortillas on a flat surface. Divide the chicken and bean mixture evenly among the tortillas.
    3. Sprinkle shredded cheddar cheese on top of the filling.
    4. Roll up each tortilla, folding in the sides as you go to enclose the filling.
    5. If desired, heat a skillet over medium heat and toast the burritos until golden and crispy on the outside, about 2-3 minutes per side.
    6. Serve warm with chopped cilantro, sour cream, and guacamole if desired.

Chicken and Black Bean Burritos are a delicious and convenient way to repurpose leftover chicken breasts. The combination of seasoned chicken, black beans, and melted cheese wrapped in a tortilla makes for a satisfying meal that’s easy to customize. These burritos are great for quick weeknight dinners, meal prepping, or even freezing for later use.

Chicken and Corn Chowder

Chicken and Corn Chowder is a creamy and comforting soup that utilizes leftover chicken breasts in a hearty, flavorful way. Packed with sweet corn, potatoes, and a rich broth, this chowder is perfect for a cozy meal.

  • Ingredients:
    • 2 cups cooked chicken breast, diced
    • 2 cups frozen corn kernels
    • 2 cups potatoes, peeled and diced
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 4 cups chicken broth
    • 1 cup heavy cream
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 teaspoon dried thyme
    • Salt and pepper to taste
    • Chopped chives for garnish (optional)
  • Instructions:
    1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
    2. Add minced garlic and cook for an additional minute.
    3. Stir in flour and cook for 1-2 minutes to form a roux.
    4. Gradually add chicken broth, stirring constantly to avoid lumps. Bring to a boil.
    5. Add diced potatoes and cook until tender, about 10-15 minutes.
    6. Stir in frozen corn, diced chicken, and dried thyme. Simmer for 5 minutes.
    7. Reduce heat and stir in heavy cream. Cook until heated through. Season with salt and pepper to taste.
    8. Garnish with chopped chives if desired and serve warm.

Chicken and Corn Chowder is a rich and comforting soup that’s perfect for using up leftover chicken breasts. The creamy base, combined with sweet corn and tender potatoes, creates a satisfying and flavorful meal. This chowder is ideal for chilly days and can be easily adapted with different vegetables or spices to suit your tastes. It’s also a great option for meal prepping or serving a crowd.

Note: More recipes are coming soon!

Steph B

A passionate culinary enthusiast living in the United States. With her flair for creating mouthwatering homemade delicacies, she has carved a niche for herself in the world of cooking. Steph’s journey in the culinary realm began as a simple hobby but soon transformed into an exciting adventure that she cherishes to this day.