Chunky Leftover Roast Chicken Soup
30 - 45 mins
Beginner
Servings
4
This hearty soup is the perfect way to use up leftover meat from a roast chicken dinner. Feel free to mix things up and use any raw or pre-cooked veg you have in the fridge, or tins of things like sweetcorn. And, if you have the time, do make your own stock from the bones, then all the better for flavour and no waste! The soup can be stored in the fridge for up to 3 days and leftovers can also be frozen for up to 3 months. The recipe serves 4, but if you have enough extra meat, can easily be doubled.
Freezable
Yes
Ingredients
200g leftover boneless roast chicken meat, shredded or chopped
1 large onion, finely chopped
2 garlic cloves, crushed
2 carrots, peeled and chopped into rounds
2 sticks celery, cleaned and chopped into 1cm slices
70g farfalle or other pasta shape
125ml chicken stock
thumb-size chunk of ginger, peeled and finely grated (optional)
handful of flat-leaf parsley, chopped
a little oil
salt & pepper to taste
Instructions
Heat the oil in a large non-stick soup pot or dutch oven.
Add the onions and garlic and sweat for a few minutes.
Next, add the ginger, carrots and celery, and sweat for a further 5 minutes, or until soft.
If not done already, cook the pasta according to packet instructions, drain and set aside.
Add the chopped chicken, cover with stock and bring up to the boil.
Reduce the heat down to a simmer before covering and cooking for another 15 minutes.
Add the pasta and stir well.
Season with salt & pepper to taste and serve with a generous handful of chopped parsley.
