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Chicken and Bacon Soup

An easy soup made from leftover roast chicken with corn, potatoes, mushrooms and broccoli which is ready in less than 30 minutes.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Soup, starter
Cuisine British
Servings 4
Calories 397 kcal


  • 250 g cooked chicken
  • 1 diced onion
  • ½ head of broccoli florets quartered
  • 6 sliced mushrooms
  • 140 g can of sweetcorn drained
  • 200 g smoked bacon
  • 2 large potatoes peeled and cubed
  • 1.5 litres of chicken stock
  • 200 ml milk
  • 2 tablespoon plain flour
  • 1 tablespoon dried tarragon
  • seasoning to taste


  • Put the lardons in a large pan with the onions and fry for 5 mins until soft.
  • Add the flour and cook for 1 min.
  • Pour in the stock and milk and bring to the boil with the potatoes.
  • Add in the broccoli, mushrooms and tarragon and simmer for 15 mins until the vegetables are tender.
  • Tip in the shredded chicken and corn and heat through.
  • Season to taste and serve with crusty bread and croutons if liked.


The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.


Calories: 397kcalCarbohydrates: 43gProtein: 35gFat: 11gSaturated Fat: 3gCholesterol: 77mgSodium: 558mgPotassium: 1398mgFiber: 6gSugar: 8gVitamin A: 830IUVitamin C: 95mgCalcium: 167mgIron: 4mg
Keyword leftover chicken
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