Have you ever cleaned out your fridge and found a container of something once delicious, but it is now furry, and oozing and you just know it’s going to smell so bad when you open it that you consider throwing the whole thing in the trash? Yeah, us either. That won’t happen to your leftover soy ginger chicken because you are going to make this delicious soup. You will be so excited to eat this soup the next day that your mason jar (or repurposed takeout container, or whatever you keep your leftovers in) will not be pushed to the back of the fridge in search of better things. No way, these leftovers will be looked forward to and enjoyed!
If you are especially organized, you can add your “zoodles” and veggies to your container of leftover broth on the day that you make it. Your cutting board and knives will already be out since you needed them to make the chicken anyways, so with a little extra planning you are saving yourself a lot of time. Of course, you could just buy pre-made “zoodles” and use those too.
We also love this with traditional soba, ramen or udon noodles when we are feeling the need for a little starchy comfort. Just cook the noodles in a separate pot to al dente and then add them to the soup when you serve it.
If you would like to make this dish as the main meal instead of making the chicken and rice bowls the night before make our soy ginger chicken bowls recipe through step 6 and proceed with step 2 of this recipe.
Asian inspired chicken zoodle soup
A light and filling soup perfect for lunch at your desk
-3 cups of soy ginger chicken braising liquid and any leftover meat
-2 cups of spiralized zucchini, carrots or sweet potatoes
-1 scallion, sliced for garnish
- In a medium pot bring the soy ginger chicken braising liquid and leftover chicken to a boil.
- Taste the broth and add water until the flavor is to your liking. (about 2 cups). Allow broth to come back to a boil.
- Add the “zoodles” to the broth and cook until tender.
- Serve in a bowl with sliced scallions