Pot roast chicken soup

Pot roast chicken soup

It’s not unusual for me to have left overs after the weekends pot roast, but I don’t always want just another re-heated pot roast and instead I like to make something new.  Turning a pot roast into a delicious fresh tasting soup takes very little time and it’s a real time saver too!  It’s thick and creamy without adding any flour or cream!

All the ingredients listed below are cooked and left over.

Ingredients for 2 servings

175g chicken breast
250g potatoes
100g cabbage
250g carrots
150g parsnips
100g peas
1 chicken stock cube
25g miso paste
500ml boiling water
5g chives

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Cut all the ingredients for the soup pot reserving one third of everything except the cabbage.
  • Put a large sauce pan onto the heat and add all the chopped ingredients along with the stock cube, miso paste and boiling water.  The peas will be needed later.
  • Thoroughly mix all the ingredients to create the stock and leave to simmer for 10 minutes.
  • Remove the pan from the heat and using a stick blender blitz the soup until it’s smooth.
  • Put the pan back onto the heat and add the vegetables you set aside along with the peas and leave to simmer until the soup is to your preferred thickness.
  • Shred the chicken into the soup and let warm for a minute or so before plating up and topping with the chives or place in your warmed flask for later!

Notes

  • Feel free to mix up the vegetables to those you have available.
  • All the ingredients listed were already cooked leftovers from a pot roast.
  • The potato is used to thicken the soup without the need to add any flour or cream.
  • I like to use low salt stock cubes.
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