- Carcass from a roasted chook (meat removed and set aside)
- Leftover gravy from roast chook dinner (I always make extra knowing I’ll be using it in soup)
- Leftover roast veggies (as above) I like to bake a few extra cups of pumpkin, carrot, sweet potato, head of garlic, leek. If none are leftover just substitute for fresh veggies
- Head of broccoli (and stem included) chopped up
- 3 litres of water (enough to cover everything in the pot and then some)
- 3–4 bay leaves
- 1/3 cup tamari
- few good pinches of salt & pepper
- Firstly for extra planning – roast additional veg with the intention of putting them in the soup
- Remove leftover meat from chicken carcass
- In a large stockpot place carcass, leftover veggies, fresh veggies if required and water
- Season with salt, pepper, bay leaves and tamari
- Bring to the boil and reduce to a simmer for 3-4 hours
- Remove carcass and bones from soup, using a potato masher or hand blender gently mash “some” of the veggies so soup is nice and thick
- Add in 1/2 cup of dried lentils or pulses if you like and simmer for a further 30 minutes
- Shred meat of chicken and stir back into pot. Check for seasoning. I often add a little more tamari at this point.
- If you have leftover fresh herbs like basil or parsely, perhaps a bunch of chopped kale then stir these through to soften in the last ten minutes.
- Serve with freshly grated parmesan and crusty bread
- The intention with this soup is to create a second meal from a roast chicken dinner. However by all means you can go ahead and use all ingredients from scratch
- The recipe is very accommodating, I switch it up depending on what is in my fridge that needs using up
- We’ve had several variations of this – if you add in some corn kernels it has an asian twist; or curry and tumeric powder gives a hint of indian.