• Helen Phillips

Leftovers Chicken Soup

It's cold, I'm in training and that means at lunch time after running I'm hungry and want something warm.

It's time for soup!

It might seem a bit of a faff to make your own chicken stock, but if you break up the carcass and leave to simmer low for about 1 hour whilst you're running, you'll come back to delicious stock. Then it's dead sinch to make this soup!

Go on ... give it a go!

Leftovers Chicken Soup

This is what you need:

1 left over chicken carcass

1 bouquet garni

1 carrot

10g butter

1 small tin sweetcorn

1 handful frozen peas

1 handful of small pasta shapes

Here's that you do:

Take one largely eaten chicken carcass. Strip and save any remaining meat. Then toss the bones and any skin into a saucepan and boil a kettle of water.

Top the pan up with enough water to cover the bones and bring to the boil. Add the bouquet garni bag with a few grinds of pepper and simmer the chicken carcass for about 1 hour.

Then strain the light chicken stock into a bowl, discarding the bones.

Now to start on the soup. Cut the carrot into small pieces and fry gently in a little butter until softened.

Add the chicken stock along with the sweet corn (drained), peas and pasta and simmer gently for about 10 minutes until the pasta is cooked.

Add in the reserved chicken, a few grinds of pepper and some salt, and give everything a good stir to heat through the chicken.

Depending on the size of the chicken and the amount of stock made this could have fed up to 4.

If I’d had any left over Sunday lunch veg I could have chopped that up and added to the soup. I’m thinking carrots, cabbage, beans and peas would work really well.