A Roast Chicken dinner is a hit in my home, and with 2 young children at the table I make sure there are plenty of veggies, so it’s no wonder that I have enough ingredients to make this delicious Leftover Roast Chicken Soup.
You cold just throw all the ingredients into a blender and hit blend, but a soup deserves just as much love as the original dish before the tumbledown.
Ingredients for 1 serving
|1/2 tsp||Miso Paste|
|150 ml||Water, Boiled|
|Salt & pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Add half of the olive oil to a frying pan and warm on a medium heat.
- Roughly chop all of the vegetables and shred the chicken.
- Add a third of the potatoes to the pan to colour along with a quarter of the chicken.
- When the potatoes are lovely and crispy and the chicken is starting to go a golden brown colour, remove them from the pan and set aside.
- Add the remaining oil to the pan along with all the vegetables and take a moment to warm them through.
- When the vegetables start to colour add the remaining chicken to the pan and warm through.
- Pour the boiling water into the pan and mix in the miso paste before brining to the boil.
- Remove the pan from the heat and blend the soup until smooth or your preferred consistency using a stick blender.
- Once blended, put the pan back onto the heat, taste the soup to check the seasoning and add salt and pepper to taste.
- If the soup isn’t as thick as you’d like, let the soup simmer for a few minutes to reduce the soup.
- Pour the soup into your bowl, top with the browned potatoes and crispy chicken and add a few chive strands.
- Feel free to use breast or thigh meat – both will be delicious!
- I use miso paste to add a depth of flavour, but feel free to swap it for half a stock cube (low salt preferably) or even a little Thai Fish Sauce.
- This recipe is great for batch cooking, so make a few extra servings!