LEFTOVER CHICKEN AND ROAST VEGGIE SOUP

plated up
leftover chicken
cooking
plated up
Preparation Time: 15 mins 0 secs
Cooking Time: 30 mins 0 secs
Category: Chicken & Poultry
Tags: Chicken & Poultry, Camp Oven, One-Pot Dish
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Description

A good way to use up your leftover chicken.

Ingredients

  • Any leftover chicken and vegies. (I used leftover roast vegies and a chicken fillet.)
  • 4 cups low salt chicken stock
  • ¾ teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cracked pepper
  • Good handful baby spinach

Method

  • Step 1Bring chicken stock to simmer. Add ½ the chicken, ½ the vegetables, all of the herbs + salt/pepper.
  • Step 2Cover and cook for 20 min.
  • Step 3At this stage you can mash or puree the soup.
  • Step 4Now add the rest of the chicken, vegetables and the baby spinach.
  • Step 5Cook till the spinach has wilted.
RecipeID100
Views (per week)32
Views17850

Comments & Reviews(3) Rating 2.67/5

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