Go Back
–+ servings
Two bowls of leftover roast chicken soup one in front of the other. A dish of chopped parsley to the side. Two carrots and salt and pepper cellars at the back.
Print

📋 Leftover Roast Chicken Soup

Leftover roast chicken soup with vegetables is a great way to get the most from a roast chicken. This is an easy recipe helping you save money.
Course Dinner, Lunch
Cuisine British
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 6
Calories 137kcal
Author Neil

Equipment

Ingredients

  • 1 leftover roast chicken carcass skin removed
  • 1 tbsp. whole black peppercorns
  • 1 bay leaf
  • 250 ml chicken stock
  • 1 tsp. salt
  • 2 carrots peeled and diced
  • 1 large onion peeled diced
  • 1 celery stick diced
  • 165 g frozen sweetcorn
  • 50 g basmati rice
  • Freshly ground salt and black pepper
  • 1 tablespoon chopped fresh parsley
Metric - US Customary

Instructions

  • Place the leftover roast chicken carcass, peppercorns, and bay leaf in a large soup pot. Cover the chicken carcass with cold water and simmer gently for 1 hour
  • After an hour remove the carcass, any whole peppercorns, the bay leaf, and any other bones using a slotted spoon. Leave any chicken pieces in the soup pot. If there's still chicken on the carcass that can be removed and added too.
  • Using a sieve pour the liquid into a measuring jug to measure how much liquid there is. Add liquid back to soup pot with chicken pieces and make the liquid up to 1.25L total using the chicken stock and extra water if required. Check flavour. You may still need to add an extra stock cube even if no extra liquid is required.
  • Add the salt, carrots, onion, celery, sweetcorn, and rice. Simmer for 15-20 minutes until the rice and vegetables are cooked.
  • Season to taste with salt and pepper and serve in bowls with parsley scattered over.

Nutrition

Calories: 137kcal | Carbohydrates: 19g | Protein: 11g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 439mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3500IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg