Leftover Roast Chicken & Stuffing Soup
Leftover Roast Chicken & Stuffing Soup

Leftover Roast Chicken & Stuffing Soup

Are you one of those people who loves a Sunday roast but inevitably feels guilty about the amount that often goes to waste? This is the recipe for you – and, best of all, it couldn't be easier to make.
Photography: POLLY WEBSTER
Total Time
20 Minutes
40g of butter
1 large carrot, peeled and sliced into ribbons
100g of savoy cabbage, shredded
1 tsp of dried mixed herbs
1 tsp of dark soy sauce
600ml of chicken stock
300ml of whole milk
200g of leftover roast chicken, shredded
4 balls of cooked sage-and-onion stuffing, each one torn into 4 or 5 pieces
Salt & freshly ground black pepper
Step 1

Place a saucepan with a lid on a medium heat. Add the butter and (without the lid) allow to melt. Add the carrot and cabbage and fry, stirring regularly, for 5 minutes, until the vegetables are just starting to soften. Add the mixed herbs and soy sauce and fry for 1 minute, then stir in the stock, milk, chicken and stuffing, and season with salt and pepper.

Step 2

Bring to the boil, place the lid on the pan and simmer for 10 minutes, until the chicken is heated through. Sprinkle with extra grindings of black pepper to serve, if you wish.

Tip: If you have some leftover roast potatoes, cut them up and throw them in for a truly magnificent dinner.

HOB by Amy Sheppard (Bloomsbury Absolute, £18.99) is out now. Photography by Polly Webster.

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