The best thing about making a soup is that you can always make the most of leftovers. Waste not, want not and use your left-over Sunday roast chicken to bulk out this tasty chicken soup.
Shredded cooked chicken and new potatoes are a winner combination full of flavour, with carrots, leek, onion and fresh parsley and thyme in the mix. This classic chicken soup recipe will become the family favourite in no time, and is very easy to do. The soup only takes about half an hour to make, so it’s quick to make when you’re in need of some tasty and warming comfort food. The soup can also be freezed or kept in the fridge for a few day, which is great for those days when you want to eat homemade chicken soup.Have a look at our website for more great soup recipes: we’ve got something for every budget and all occasions!
HOW TO MAKE ROAST CHICKEN SOUP
- Melt the butter in a large pan and add the finely chopped carrot, sliced leek and onion. Soften gently without colouring the vegetables for 10 minutes, then add the chicken stock, star anise and cooked chicken.
- Bring to a gentle simmer and cook gently for 20 minutes.
- Add the potatoes and cook for 5 minutes more, then serve immediately, scattered with the herbs.
- 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
Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.
Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.
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