LEFTOVER CHICKEN AND ROAST VEGGIE SOUP

Preparation Time: 15 mins
Cooking Time: 30 mins
Category: Chicken & Poultry
Tags: Camp Oven, One-Pot Dish

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.

Created: 19 Mar 2015 - Member - Brian P (SA)
Updated: 24 Mar 2015 - Member - Brian P (SA)

RecipeID100
Views (per week)16
Views1302

Comments & Reviews(3) Rating 2.67/5

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