Roast Chicken Soup

Chicken soup

Sainsbury’s new advertisement for Making your Roast go Further. Not only can you make an easy, fresh and filling meal for the next day but you can also save yourself some money! Here, I decided to put that to the test.

Roast Chicken and Root Vegetable Soup (serves 4)

This is a very clever recipe using up all your left over chicken and roast vegetables from your Sunday roast. Here’s the best part, you cook everything in one pot! Keeps well in an air tight container in the fridge for a couple of days. Really easy, super quick and yes it is a recipe that works!

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 800g (total weight) left over cooked roast vegetables, roughly chopped
  • 2 cloves of garlic, finely chopped
  • 1/2 x 15g pack of fresh thyme, leaves washed and picked
  • 1 litre chicken stock made from chicken stock cube
  • 300g leftover roast chicken, shredded
  • Juice of 1/2 lemon
  • creme fraiche to serve

Method

  1. Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened.
  2. Add the leftover vegetables and cook for a further 5 minutes, adding the garlic and the thyme for the final minute.
  3. Add the chicken stock and the chicken to cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice.
  4. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.
  5. Using a stick blender, whizz the soup in the pan until smooth(or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through.
  6. Serve with a dollop of creme fraiche and a sprinkling of thyme

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