Leftover Roast Chicken Soup

Leftover roast chicken soup is an excellent way to use up what’s literally left over from the weekend roasted bird. Only use the cooked flesh from the carcass, removing skin and bone as they are not necessary in this creamy, flavourful recipe.

10 minutes

15 minutes

Stove top cooking

Ingredients

Leftover Roast Chicken
Generous amount of pre cooked chicken from your roast dinner

- no skin, shredded bite size pieces
Other
1 tbsp extra virgin olive oil
1 red onion

- diced
2-3 celery stalks

- washed well and thinly sliced
3 cloves of garlic

- crushed
200g button mushrooms

- washed, thinly sliced
1 tsp fresh thyme

- or dried
1 litre chicken stock
240ml cream and plain yoghurt

- mixed
200g baby spinach leaves

- fresh or frozen spinach
Seasoning
Heavy grind of black pepper
Sea salt

- to taste
1 lemon

- juice only

Instructions

Make soup:
01 Heat oil in a large saucepan. Add the diced onion and celery. Cook for about 5 minutes until soft. Stirring all the time as do not colour. Add mushrooms and cook another 5 minutes. Add thyme, garlic. Cook for 1 minute. Add stock, cream and yoghurt. Raise the temperature to a simmer and allow the flavours to infuse for 5 minutes or so.
Add chicken and spinach:
02 Now add the shredded chicken and fresh baby spinach (or frozen).
Cook:
03 Simmer soup for another 5 minutes or so until chicken heated through and all vegetables tender.
Season:
04 Taste the soup and season accordingly with plenty of black pepper and sea salt, and a generous amount of fresh lemon juice.
Serve:
05 Take to the table hot and serve with crusty bread or freshly boiled rice.