The BEST Roast Chicken Soup!
On many an occasion, I have reached for this chicken soup recipe. Whenever I’m ill, hungover or just seeking home comfort, this is my absolute go-to! I’ve even had requests from others who aren’t well and needed emergency batches. Luckily this soup also freezes really well and you can save portions to microwave for a quick feel good feeling! I honestly can’t even begin to explain just how heart-warming this soup feels… it’s like being cradled again. I like to make this dish on a Monday, after a Sunday roast so I can use up the leftover chicken and nothing goes to waste. Paired with garlic bread and it’s HEAVENLY. You’ll need the following to create this nectar of the gods:
● 60g butter
● 2 White Onions, finely diced
● 3 Celery sticks, finely diced
● 3 Carrots, finely diced
● 2 heaped tablespoons of plain flour
● 1.2l Chicken Stock
● 500g cooked Roast Chicken, shredded (about a third of a leftover chicken)
● 1tbsp chopped parsley
● Salt and Pepper to taste
Melt the butter in a large pot over a medium heat. Add the onions, celery and carrots. Cook until the vegetables start to soften up.
Stir in the flour until it almost looks like a vegetable roux. Cook for 2 minutes, then add the chicken stock. Bring the mixture to the boil, stirring as you do. Season with salt and pepper. Simmer the mixture for about 10/15 minutes.
Add the chicken until it’s warmed through. Check the seasoning. Once you’re happy with it all, stir in the parsley and voila.