Leftover Roast Chicken Soup

Keeping food out of the bin is good for our pockets and the planet combined.

Key Details

  • Serves: 6-8
  • Prep time: 1 hour 30 minutes
  • Cook time: 30 minutes
  • Difficulty: Moderate

Ingredients

  • 3 onions
  • 4 carrots
  • 4 sticks of celery
  • 2 fresh bay leaves
  • 4 whole peppercorns
  • 1 free-range roast chicken carcass, with leftover chicken attached
  • 2 cloves of garlic
  • 1 tin of butter beans
  • 200g baby spinach
  • 2 handfuls kale (other seasonal greens)
  • 1 lemon
  • salt & pepper, to season 
  • a few sprigs of fresh flat-leaf parsley

Ingredients breakdown

For your homemade chicken stock… 

  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 2 fresh bay leaves
  • 4 whole peppercorns
  • 1 free-range roast chicken carcass, with leftover chicken attached

For the final soup…

  • 1 large knob unsalted butter
  • olive oil
  • 3 cloves of garlic
  • 2 carrots, finely chopped
  • 2 sticks of celery, finely chopped
  • 1 onion, finely sliced
  • 1 tin of butter beans
  • 200g baby spinach
  • 2 handfuls kale (other seasonal greens)
  • 1 lemon
  • salt & pepper, to season
  • a few sprigs of fresh flat-leaf parsley

method

Peel the meat off the chicken carcass and set aside. Peel and roughly chop the onions, carrots and celery sticks, then place them in a large ovenproof dish with the carcass. Whack it into a preheated oven for 10 minutes at 210°C/425°F/gas 7 – this will begin roasting the bones and vegetables to help release more flavour! Transfer it all to a pan with the bay leaves, peppercorns and a pinch of sea salt.

Fill the pan with cold water so that everything is covered, then place on a high heat and bring to the boil. Reduce to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.

About 20 minutes before the stock is ready, crack on with the base of the soup: peel 2 carrots and finely slice with the remaining celery. Peel and finely slice the garlic and onion and add to a large pan with a drizzle of oil and a knob of butter. 

When the stock is ready, strain using a fine sieve into the veg pan. Bring to the boil, then reduce to low and simmer for 20 minutes.

Finish the soup by adding your butter beans, spinach and kale (or your choice of seasonal greens). Allow it a few minutes to heat your final vegetables, season with lemon and finish with a sprinkling of parsley. 

Want to know more about reducing your food waste? Love Food Hate Waste are here to help – providing the tips, tools and inspiration you need to make the food you love go further.

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