Got Leftover Chicken Stock? Here Are 9 Recipes You Can Make That Aren't Soup

Seafood pasta and paella with mussels. Spaghetti Alle Vongole .

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Risotto with brown champignon mushrooms
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Liquid Gold

Got a batch of leftover chicken stock? Whether it's store-bought or homemade, don't let it go to waste. With a little bit of creativity, you can whip up a handful of mouthwatering recipes that aren't soup, making dishes like risotto, paella, or a creamy chicken pot pie. Here are nine scrumptious recipe ideas for leftover stock, according to Redditors.

Risotto with mushrooms, cheese and thyme. Vegetarian food. Italian food.
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"Cook rice using the stock as the liquid," says one Redditor, which can only mean one thing: risotto. A classic Italian dish, risotto is a creamy and luxurious rice dish that never fails to impress (at least in my household). With its velvety texture and rich flavors, risotto can be customized to fit many different taste profiles by using ingredients such as seafood, mushrooms, smoked sausage, and more. 

Recipe: Cooking With Mamma C

Youtiao and  porridge


Growing up, congee was the comfort meal my dad would make for us whenever we were under the weather. In Asia, congee is known as a rice porridge dish made by simmering rice in a large amount of liquid (ideally chicken or beef stock) until it reaches a smooth and thick consistency. 

Not only is congee soothing and satisfying, it's also considered a nutritious choice as it provides a gentle and easily-digestible source of protein, plus added hydration from the stock base. "Look up congee. It's amazing," writes one user. 

Recipe: NYT Cooking

Spicy Homemade Cajun Jambalaya


Hailing from Louisiana, jambalaya is a dish that is as flavorful as it is colorful. By combining influences from French and Spanish cuisines, along with a spicy and savory Creole twist, jambalaya is most commonly made using chicken stock as a base to help infuse a rich depth of flavor. Other ingredients often used in jambalaya include smoked Andouille sausage, okra, and seafood. 

Recipe: Southern Living

Collard greens

Collard Greens

"I just made some yesterday with chicken broth, but using a stock would give [it] a richer flavor," writes one user. By using chicken stock as a base, you can infuse more flavor into leafy, hearty vegetables such as collard greens or kale. Using a chicken stock base for these often bitter-tasting veggies can help make them more palatable for children or picky eaters.

Recipe: Let's Eat Cuisine

Related25 Veggies to Buy Instead of Kale

Preparing Paella on the beach in Majorca


A popular Spanish dish hailing from the country's region of Valencia, paella has gained international acclaim. The rice-based dish is traditionally cooked in a wide, shallow pan, and typically features a combination of meat, seafood, and vegetables. 

"If you use good stock, it's delicious even if you get cheap frozen seafood," writes one user. Indeed, when preparing paella at home, using a quality stock as the cooking liquid is key to infusing the rice with a rich, velvety texture.

Recipe: Eating Well

Related: Five-Ingredient Soups and Stews for an Easy Meal

homemade mashed potatoes in a blue pot
Chicken and Rice (Arroz con Pollo) Colombian dish and tostones from above

Arroz Con Pollo

Several users recommend making use of the stock by making arroz con pollo (chicken with rice). A staple dish in many Spanish-speaking regions, including Argentina, Mexico, Puerto Rico, and Colombia, arroz con pollo is known for its comforting and hearty blend of seasoned chicken and flavorful rice. It's often cooked with aromatic herbs, vegetables, and spices in just one pot. 

Recipe: Simply Recipes

Cast Iron Chicken Pot Pie
Pouring Gravy


One Redditor suggests using the stock to make gravy, which can then be paired with just about anything. "Gravy for pouring over meat. Gravy in chicken pot pie. Rice cooked in broth (you will never go back to water!)," writes the user, adding, "Quinoa cooked in broth. (The nice thing about rice/quinoa is you can use up smaller bits of broth, and just use water for the rest of the amount you need.)" We have to agree: The better the stock base is, the more savory and delicious your gravy will be. 

If you have leftover gravy or stock, you can pour it into an ice tray to make stock cubes, says another user. "Freeze them in a tray or shallow pan, then into a [Ziplock bag] in the freezer to have little bursts of culinary gold for a couple months (up to 2 years if you can vacuum seal the bag)." Genius! 

Recipe: All Recipes

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