Leftover roast chicken and veggie soup

Leftover chicken soup from At Mama’s Table by Rochelle Humes

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Nutrition Facts

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

Cook Time35

Total Time35

Course: Soup

Cuisine: British

Servings:

Calories: 329kcal

Author: Rochelle Humes

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.

Nutrition