Easy Chicken Soup From Roast Chicken Leftovers
Simple but tasty soup recipe using leftover roast chicken.
Ingredients
- 4 Cups Leftover chicken (shredded and chopped into small pieces)
- 1 Onion (Chopped)
- 1 tsp Ground Black Pepper
- 2 tbsp Cornflour
- 900 ml Hot Water
- Chicken Stock (from the roast chicken or 1 tbsp powdered chicken stock)
- 1 tbsp Vegetable Oil
- 30 g Butter
- 3 Sage Leaves (or 1 tablespoon of dried sage)
- 1 Stick Celery (chopped)
Instructions
- Start by removing any leftover chicken from the bones and shredding it into bite-sized pieces. This will make it easier to incorporate into the soup later on. Next, peel and dice the onion and chop the celery. Set all the prepared vegetables aside.
- Add oil and butter to a deep pot and fry the chopped onions until soft. Add the chopped sage flour and mix for about a minute. Add the chicken stock and slowly add the water mixing all the time.
- Add the celery and any other veg to the pot if using. Vegetables will add flavour to the broth. You can also add garlic, thyme, and bay leaves for additional flavour.
- Add the chicken to the pot and stir well to combine. If you're using potatoes, make sure to cut them into small pieces, so they cook evenly. Season the soup with salt and pepper to taste.
- Cover the pot with a lid and bring the soup to a gentle simmer over medium heat. Reduce the heat to low and let the soup simmer for at least 20 minutes or until the vegetables are tender and the flavours have melded together. If you have the time, you can let the soup simmer for up to 2 hours to really develop the flavours. Just make sure to keep an eye on it and add more water or broth if needed.
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Calories: 230kcalCarbohydrates: 4gProtein: 24gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 81mgSodium: 175mgPotassium: 246mgFiber: 0.4gSugar: 1gVitamin A: 165IUVitamin C: 1mgCalcium: 23mgIron: 1mg
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