Monday Soup – (Leftover Roast Chicken)
Not sure what to do with those leftovers? Look no further.
This delicious recipe brings together your roasted favourites and leaves you relishing in the delights of yesterday.
1 tbsp olive oil
1 onion, chopped
400g leftover cooked roast veg eg: carrots, parsnips and potatoes, roughly chopped
100g green vegetable for colour: kale or broccoli, or peas
2 cloves garlic, crushed
1tsp fresh or dried thyme.
750ml chicken stock
250 g leftover chicken, shredded
4 tbsp crème fraiche (optional), to serve
Suitable for: Soup ChefSoup Chef Pro
Select the SAUTE function, add the oil and allow to heat. Add the onion, and stir regularly for 2 minutes until they begin soften. Add the leftover carrots, parsnips and potatoes, garlic and thyme and cook for a further 3 minutes.
Add the chicken stock then cancel the SAUTE function.
Put the lid on and select the CHUNKY function.
7 minutes before the end of the cooking time lift the lid and add in the chicken and green veg, stir to combine. Replace the lid and allow the program to finish, open the lid and season to taste before serving.
Open the lid and season to taste before serving.
Serve in bowls with a dollop of crème fraiche if using.
AS AN OPTION:
When the program has finished, if you’d like your soup to be a mix of both smooth and chunky select the SMOOTH+ function, and press and hold SELECT button to use the blender for a few seconds, so that some of the soup is blended. Release the SELECT button to stop the blender.
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