Got some leftover chicken from your Sunday dinner that you want to use up? Make this delicious chunky roast chicken soup - it's full of flavour and is perfect for warming the heart
Ingredients
- 30g butter
- 2 medium onions, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 carrots, peeled and chopped
- 1 litre chicken stock
- 1 tablespoon freshly chopped thyme
- 200-250g cooked chicken, shredded
- Croutons, to serve
- Sprigs of parsley, to garnish
WEIGHT CONVERTER
Method
- Melt the butter in a pan, add the vegetables and cook over a medium heat for 10-15 mins until they start to soften but not colour.
- Pour the stock into the pan, add the thyme leaves and bring to the boil. Reduce the heat and simmer the soup for 15 minutes. Add the chicken to the pan and cook for a further 5 mins to heat through.
- Remove the pan from the heat, pour half the soup into the bowl of a food processor and purée it, then pour it back into the pan and mix with the chunky soup. Serve the soup with croutons and garnished with a sprig of parsley.
Top Tip for making Roast chicken soup
This soup isn't suitable for freezing because it's made with cooked chicken which is heated again in teh cooking. If it were to be frozen, it would mean heating it three times which is against food safety recommendations
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Gordon Ramsay's cream of cauliflower soup
This velvety smooth cauliflower soup is by celeb chef Gordon Ramsay. Read in just 30 minutes...
By Gordon Ramsay Published
-
Chicken with cannellini beany mash
Our chicken with cannellini beany mash costs £3.50 for two portions and takes just 5 minutes to prep
By Rose Fooks Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
How to have an autism-friendly bonfire night - 6 steps to take the stress out of firework sparkles
How to have an autism-friendly bonfire celebration with your family
By Selina Maycock Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published
-
When does winter start? The first day of winter 2023
When does winter start? We reveal when the first day of winter will be in 2023, and answer your questions about the coldest season.
By Lucy Wigley Published