Organic chickens are quite expensive here in Australia, so when I buy one I need to get the most out of it, this recipe allows our family to get two meals out of the one Roast Chicken.
This soup is perfect to make the day after having a roast chicken dinner, any chicken that has been left over can be turned into a healthy & hearty soup, ensuring zero waste & helping to stretch the family budget.
This soup can be made using just about any vegetables that you have lying around in the crisper, it’s perfect for cleaning out the fridge!
It is simple, hearty & tasty as its not a broth style soup, but more a cream of chicken soup.
It makes a great, cheap end of the week meal, you can use up any leftover vegetables & get the most out of your roast chicken left overs, instead of leaving them to spoil in the fridge (like I used to do!).
Our kids love it & I am sure it’s helping us to keep the winter flu germs at bay.
Left Over Roast Chicken Soup
- Four large potatoes cut into 1 cm cubes
- Three large carrots cut into 1 cm cubes
- One Zucchini cut into 1 cm cubes
- 1/4 cauliflower cut into 1cm cubes (stalks & all)
- 2 onions finely diced
- 3 garlic cloves roughly chopped
- 2 Tablespoons good quality virgin olive oil
- 1 Tablespoon Thyme Leaves roughly chopped
- 1.5L chicken stock
- 1/2 c frozen pea’s (additional item, because I have a pea lover in the family)
- Your left over Roast Chicken Carcass
- Himalyan salt & pepper to season
- Cream or Natural yoghurt for serving (makes soup so much creamier)
Place your olive oil in a large heavy based pot to warm (I like to add a few shakes of himalayan salt & pepper to the oil to season it). Place in your cubed vegetables, onions, thyme & garlic. Cook gently over a low to medium heat to sweat out the vegetables for approximately 10 minutes.
Once the vegetables start to look cooked, add in your chicken stock & let it simmer gently for 10 minutes.
While your soup is simmering away begin to pull apart your chicken. I pull all the meat off the bones, even off the neck (waste not, want not!). I roughly chop this chicken into large pieces about 4cm’s cubed. I then place half of it in the soup pot to simmer away. I place the chicken skin in as well (if there is any left) but you don’t have to, I just feel it adds to the flavour.
Let your soup cook for another five minutes then pour half of it into a bowl or blender & puree till smooth & creamy. Pour this back into your soup pot & add the rest of your chopped chicken. Taste & season with salt & pepper accordingly.
Add your frozen pea’s (if you too have pea-loving kids) & let your soup simmer for another five minutes.
When you are ready to eat your soup ladle it into bowls & top with your choice of yoghurt or cream for an extra indulgent soup experience.
This soup is super easy & although it seems simple on the flavours it tastes great, but best of all the kids will scoff this without complaining!! That makes for a win around here!!