Roast Chicken and Vegetable Soup



I love love love this soup! It is one of my absolute favourites. I usually make a big batch of soup at the start of each week and freeze it down for lunches during the week! This soup is the perfect way to squeeze in lots of protein and vegetables during your lunch hour. 

Depending on time i usually roast my own whole chicken or you can just buy a whole cooked roast chicken from the supermarket. I shred all the meat off the chicken, removing any bones or skin, so that only the meat is used in the soup. You can then use the chicken caracas if you are making your own chicken stock or just use stock cubes like i have. 

You can pick and choose the vegetables that you add into this soup. 

Ingredients 

1 whole roasted chicken (shredded) 
3 cloves of garlic (diced)
1 small leak or onion (roughly chopped)
3 carrots (chopped into small bite sized pieces) 
2 medium sweet potatoes (chopped into small bite sized pieces) 
2 potatoes (chopped into small bite sized pieces) 
5 celery sticks (chopped into small bite sized pieces) 
1 1/2 litres of organic chicken stock (I use Kallo organic chicken stock)
Coconut oil (for frying) 

Method

1. If you are roasting your own chicken you need to do this beforehand. Shred the chicken and put a side for later.

2. In a large soup pot fry the leeks/onions and garlic together on low heat until soft.

3. Add the chopped vegetables to the leeks and garlic and stir together. 

4. Dissolve 3 cubes of chicken stock in 1 1/2 litres of boiling water and add this to the soup mix so all vegetables are covered. 

5 . Leave the soup to simmer over a medium heat for 20 minutes or until vegetables have softened. 

6. Once the vegetables have softened stir the shredded chicken in to the soup and cook for a further 5-10 minutes. 

Serve hot or wait until the soup has cooled and store in containers to freeze for lunches. 

Enjoy x



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