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