Leftover Chicken Soup

TIME TO MAKE

90 minutes

SERVINGS

4 people

Ingredients

• Leftovers from 1 roast chicken (including bones)

• 2 Tbs oil

• 2 onions or leeks, diced

• 2 carrots, diced

• 4 sticks celery, diced

• 3 cloves garlic

• 3 medium potatoes, grated

• 4 cups chicken broth, stock, or water with stock cube(s) (1 litre)

• 1 bayleaf

• 1 Tbs thyme

• Any leftover veg of choice

• Salt and pepper, to taste

Method

• Shred as much chicken off the bone as possible.

• Wrap bones in a cotton cloth or cheese cloth and secure with string.

• Heat oil in a large pot over medium heat.

• Add onion/leek, carrot, and celery and cook for 5 minutes. Add garlic and cook another 2 minutes.

• Add broth/water and the rest of the ingredients. Bring to a boil, then lower to a simmer at medium heat for 1 hour.

• Remove chicken bones and bayleaf and serve.

Serving Suggestion

Serve hot with a dash of milk or cream for a rich texture. Perfect with some warm crusty bread.

Tips

Use any leftover vegetable you have in your fridge or garden! Barbara also adds celery leaves and leek tops, kale, and more!

Recipe from Barbara Carney