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Roast chicken soup recipe

by Rebecca Smith on Tuesday, 22 May 2012

This is real comfort food, can be made from Sunday lunch leftovers and will give you a lift if you’re under the weather – it freezes brilliantly, too

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  • Serves 4

  • Prep time 20 mins

  • Cooking time 30 mins

  • Total time 50 mins

  • Skill level Easy

  • Freeze yes
  • Prepare ahead yes

Ingredients

  • 25g butter
  • 1 large carrot, peeled and finely chopped
  • 1 leek, finely sliced
  • 1 onion, finely sliced
  • 1.2 ltr (2 pt) good quality chicken stock
  • 1 star anise
  • 800g (1lb 2oz) shredded cooked chicken
  • 200g (7oz) cooked new potatoes, chopped into chunks
  • fresh parsley and thyme, to sprinkle over

Preparation

  1. Melt the butter in a large pan and add the carrot, leek and onion. Soften gently without colouring for 10 minutes, then add the stock, star anise and chicken, bring to a gentle simmer and cook gently for 20 minutes. Add the potatoes, cook for 5 minutes more, then serve immediately, scattered with the herbs.