Leftover Roast Chicken Soup
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Roast Chicken (shredded)
- 1 Onion (peeled and chopped)
- 2 Garlic Cloves (peeled and chopped)
- 2 Carrots (peeled and chopped)
- 1 Sweet Potato (peeled and chopped)
- 900 ml Chicken Stock
- 2 tsp Thyme
- Β½ tsp Salt
- ΒΌ tsp Black Pepper
- 2 tbsp Double Cream
Method
- Places the vegetables, leftover chicken, chicken stock, dried thyme, salt and pepper in the soup maker. Set it to 'smooth soup' function and switch on.
- When the soup maker has finished (it took 21 minutes in my Morphy Richards 1.6 L soup maker), open the lid and pour in the cream. Put the lid back on and blend for a few seconds until combined.
- Serve with crusty bread.