Leftover Chicken Soup
This warming and soothing leftover chicken soup is a great way to use up your leftover roast chicken for a hearty, healthy meal.
Servings: 4 servings
Calories: 240kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 carrots peeled and finely chopped
- 1 stick celery finely chopped
- 1 sprig fresh thyme leaves only
- 1 small handful parsley leaves chopped
- 1.5 litres chicken stock
- 300 g leftover roast chicken roughly chopped
Instructions
- Heat olive oil in a heavy-based saucepan over a medium heat.
- Add the vegetables and herbs and cook for around 10 minutes until the vegetables are softened.
- Add the chicken stock. Bring to the boil then lower the heat and simmer for around 15 minutes.
- Add the roast chicken to the pan and stir to combine.
- Remove ⅔ of the soup from the saucepan and transfer to a large bowl. Use a stick blender to blend this portion of the soup. (You can also use a standard blender for this)
- Return the blended soup to the saucepan. Heat through for 5-10 minutes until piping hot.
- Season to taste with salt and pepper and serve.
Notes
Depending on your preference, you can choose to blend all the soup for a smoother soup, or none of the soup (if you prefer a more broth-style soup).
Feel free to add any vegetables from your fridge that need using up. Also feel free to add in any pasta, noodles, cannellini beans, rice etc to bulk it out.
Nutrition
Calories: 240kcal | Carbohydrates: 10g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 192mg | Potassium: 641mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5227IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg