Photo: AI-generated illustration of the dish.
You'll need
- 300g cooked roast chicken, shredded
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, sliced
- 400g potatoes, diced small
- 1.2 litres chicken stock
- 100g frozen peas
- 1 tbsp olive oil
Leftover chicken ideas UK
Sunday's roast chicken, turned into Monday's soup. Serves 4, about 35 minutes.
Photo: AI-generated illustration of the dish.
Method
Heat the oil in a big pan and cook the onion, carrot and celery over a medium heat for 8 minutes until soft.
Add the potatoes and stock, bring to the boil, then simmer for 15 minutes until the potato is soft.
Stir in the shredded chicken and the peas and simmer for 5 minutes, until the chicken is piping hot all the way through.
Taste, add salt and pepper if it needs it, and ladle into four bowls.
Only use cooked chicken that went in the fridge within 2 hours of cooking and is no more than 2 days old. Heating it in the soup counts as its one reheat - so eat the soup hot on the day and do not keep it to reheat again.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. Worked out with ready-made chicken stock; a stock cube will differ a little. How our recipes are made.
Contains: celery.
Check the label on: chicken stock (often celery; some contain wheat).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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