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
- 30g butter
- 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
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.
Top tip for making Roast chicken soup
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