
Nutrition Facts
Servings:
8
Amount Per Serving:
300 g
Calories
83
Protein:
5.6 g
Total Carbohydrates:
2.6 g
Sugar:
1.5 g
fibre:
Total Fat:
5.2 g
Saturated:
2.3 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
202 mg
‘Leftovers’ Soup
This was a recipe born out a necessity to clear out some ageing vegetables to make room for fresh replacements. Matilda and I had roast chicken last night and placed the carcass, which still had some meat on it, in the fridge overnight. This is literally what I had left in the fridge so use this recipe as a framework and build in whatever you had sitting around on your fridge shelves and drawers.





Serves
Preptime
Cooktime
Ingredients
-
1 whole chicken carcass (+ gelatine, meat)
-
2 carrots - sliced
-
4 garlic
-
1 corn cob
-
12 cherry tomatoes
-
2 bay leaves
-
1 tsp black peppercorns
-
1 tsp herbs de Provence
-
1/2 cup fresh parsley leaves
-
2 tbs butter
-
3 tbs sheep's yoghurt
-
large pinch sea salt
Method:
Ps. That’s my little sons hand in the frame – mine are normal size in case there was any confusion.
Here’s how it rolled:
- Place the carcass plus any gelatine in a large saucepan and cover with approx 3 litres water – enough to cover the chicken plus some
- Add the bay leaves, peppercorns, herbs de Provence, salt and bring to the boil
- Once boiling reduce heat to a moderate simmer and add the sweetcorn, tomatoes, carrots and garlic (this was in the skin and from the roast chicken the night before)
- Cook for 20 minutes or until corn and carrots are softened.
- remove cob and cut kernels off before returning them to the soup
- Remove from the heat and remove any bones before blending using a stick blender
- Add the butter, chopped parsley and yoghurt
- Season and serve
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