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Budget, Chicken, Peasant Food, Potatoes

Jim’s Leftover Chicken Soup

We had a roast chicken on Sunday, nothing special, just roast chicken, carrots, peas and gravy. Don’t get me wrong, it was very tasty but what I mean is that there wasn’t a mountain of food and so really the only leftovers were the chicken itself. We’d got it from Tesco and it was pre-stuffed with pork, sage and onion and had a bit of butter and parsley on the skin of the breast. We also had a few chantenay carrots, a large potato and a large onion so soup was the obvious choice:


  • Leftover chicken
  • Handful of carrots, diced
  • Large baking potato, diced
  • 3 cloves of garlic, sliced
  • 1 large onion
  • 1 Knorr Chicken Stock Pot
  • 2 tbsp sunflower oil
  • Salt and pepper to taste

Method of Preparation:

Carrot, Potato, Onion & Stock

  1. Heat the oil in a large saucepan, over a low / medium heat, and gently sweat the onion with the garlic until translucent
  2. Combine the Knorr Chicken Stock Pot with 500ml of boiling water and add to the pan with the carrots and potato
  3. Simmer for about 20 minutes, or until the potato is soft, and then add the chicken
  4. Cook on a high heat, stirring regularly, until the chicken has heated through.
  5. Check the seasoning and then serve with bread and butter

We really enjoyed this and it was so simple, prep was about 5 minutes to chop the veg and then it was about half an hour on the hob – brilliant! The only thing you should remember is to top up with BOILING water if it looks a little dry for you.

Leftover Chicken

This is obviously great for any day after you’ve enjoyed a roast chicken and it takes less than an hour so that puts this dish right into my mid-week meals bracket. I’m always interested to hear about recipes using leftovers so let me know what you’ve got.



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