“We always cook a roast on a Sunday and if there is some leftover veg, I will make this soup with it,” says Rochelle Humes.
“It is a one-pot and has all the comforting flavours of a traditional roast. This is soul food at its best and is delicious dished up with chunky bread on the side.”
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Nutrition Facts
Leftover roast chicken and veggie soup
Amount Per Serving
Calories 329
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 48mg16%
Sodium 584mg25%
Potassium 919mg26%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 12g13%
Protein 26g52%
Vitamin A 6398IU128%
Vitamin C 45mg55%
Calcium 66mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Leftover roast chicken and veggie soup
Turn your roast leftovers into a nourishing next day dinner
Servings: 4
Calories: 329kcal
Equipment
- Large saucepan
Ingredients
- 1 tbsp olive oil
- 2 onions finely chopped
- 1 garlic clove crushed
- 2 large carrots peeled and roughly chopped
- 3 sprigs thyme leaves picked
- 1.4 L chicken stock
- 200 g frozen peas
- 300 g leftover greens (broccoli, cabbage, spinach and brussels sprouts all work well) roughly chopped
- 200 g leftover roast chicken shredded
- Sea salt and freshly ground black pepper
- Crusty buttered bread, for dunking
Method
- Heat the olive oil in a large pan over a medium heat. Add the onion, garlic, carrots and thyme, and cook, stirring occasionally, for 15 minutes until the carrots are soft and onions are golden.
- Add the chicken stock to the pan and stir to combine. Bring the mixture to the boil, then reduce the heat to a simmer and leave to cook for 15 minutes.
- Add the peas, leftover green veg and shredded, cooked chicken to the pan and stir to combine. Season with salt and pepper to taste, then leave to cook for five minutes.
- If you like a chunky soup, ladle half of the soup into a blender and blend until smooth, then return to the pan with the unblended soup. If you like your soup smoother, blend all of the soup in batches to your preferred consistency.
- Ladle the soup into bowls and serve with buttered crusty bread alongside for dunking.
Notes
If cooking for babies or children you can make the following adjustments to the recipe.
For first-stage weaning: Substitute the stock for water or low-sodium chicken stock. Remove and blend some of the soup before you add the seasoning. You could also blend any leftover cooked veggies from the roast to make a purée.
For older children: Older children will enjoy this as it is, just leave any seasoning until the end and pass it around to the adults only so that they can season their own food.
For older children: Older children will enjoy this as it is, just leave any seasoning until the end and pass it around to the adults only so that they can season their own food.
Nutrition
Calories: 329kcal | Carbohydrates: 30g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 584mg | Potassium: 919mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6398IU | Vitamin C: 45mg | Calcium: 66mg | Iron: 3mg
At Mama’s Table by Rochelle Humes is published by Vermilion. Food photography by Yuki Sugiura, photos of Rochelle by Karis Kennedy.
At Mama’s Table: Easy & Delicious Meals From My Family To Yours
- Amazon Kindle Edition
- Humes, Rochelle (Author)
- English (Publication Language)
Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API
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