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LEFTOVER CHICKEN SOUP

This warming and nutritious chicken soup is the perfect way to use up all the roast dinner leftovers


Serves approx. 6

Time: 10 mins prep + 2 hours cooking



INGREDIENTS

Any lefover cooked chicken including chicken carcass

Leftover roast potatoes (about 4-5 is good)

Leftover Gravy

Leftover roast carrots and onion (and any other leftover veggies, if you don't have these leftover just pop them in raw)

Approx 2.5l water

The Flavour:

3 peeled garlic gloves

1 Bay leaf

1-2 tbsp mixed herbs

1-2 tbsp worcester sauce

1 heaped tsp marmite

1 heaped tsp miso paste (optional)

1 medium chili (optional if you enjoy a bt of heat)

Salt and pepper to taste


METHOD

Put all of the ingredients into a big pan (a 5l pan should do it), if you have quite a bit of meat leftover you may want to save some and add it at the end!

Put the pan on to simmer for approx. 2 hours

Turn off the heat and allow it to cool a little

Sieve the liquid into a separate pan (this is chicken stock, if you dont want to make soup you can just pop this in the fridge and use it to make a rissotto or amazing gravy). You should be left with all the solid leftovers in the sieve

Pick out all the 'good bits' (veggies and meat) from the sieve and add them to the liquid - be very careful to check for little chicken bones and make sure you remove the bay leaf.

Blend the liquid and 'good bits' together to make a thick and delicous soup - you can add a little more water if it's too thick or you can put back on the heat to reduce it if it's to watery.

You can serve immediately or store in the fridge for later


MAKE IT YOUR OWN

Add some instant rice noodles after blending

Add sweetcorn after blending for extra fibre

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