Got some leftover chicken from your Sunday dinner that you want to use up? Make this delicious chunky roast chicken soup - it's full of flavour and is perfect for warming the heart
2 medium onions, peeled and chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 litre chicken stock
1 tablespoon freshly chopped thyme
200-250g cooked chicken, shredded
Croutons, to serve
Sprigs of parsley, to garnish
This soup isn't suitable for freezing because it's made with cooked chicken which is heated again in teh cooking. If it were to be frozen, it would mean heating it three times which is against food safety recommendations
Melt the butter in a pan, add the vegetables and cook over a medium heat for 10-15 mins until they start to soften but not colour.
Pour the stock into the pan, add the thyme leaves and bring to the boil. Reduce the heat and simmer the soup for 15 minutes. Add the chicken to the pan and cook for a further 5 mins to heat through.
Remove the pan from the heat, pour half the soup into the bowl of a food processor and purée it, then pour it back into the pan and mix with the chunky soup. Serve the soup with croutons and garnished with a sprig of parsley.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.