Roast Chicken Soup


chicken & veg soup-3

Roast Chicken Soup

I used to freeze leftover chicken bones thinking I’d make stock ‘one day’. Which of course never came. Recently I’ve started collecting the bones and keeping them in the fridge so I remember to use them. Makes all the difference. This soup is so nurturing and lovely I’ve found myself planning a roast or BBQ chicken just so I could have leftovers for the soup!

takes: 60 minutes
makes: enough for 2-3

bones from 1 roast or BBQ chicken + meat from 1/2 of the chicken
2 carrots, finely diced
2 onions, finely diced
2 tomatoes, diced
1-2 tablespoons thyme leaves, optional

1. Pop the meat from the chicken, carrots, onion, tomato and 4 cups water in a medium saucepan. Place the bones in a small strainer that will fit in your saucepan. Then pop it on top of the soup so the bones are mostly covered with the liquid. You might need to move the veg around a bit to fit it in.

2. Simmer, covered for 45 minutes to an hour or until the soup tastes heavenly and the veg are tender.

3. Remove the bones. Season. Serve with thyme on top or cool and store in the fridge or freezer.


different veg – play around with the veg you use. Celery is always great. You could also try fresh corn, cauliflower, zucchini, even eggplant.

no fresh tomatoes – pop in a tablespoon or two of tomato paste.

vegetarian / vegan – make a chickpea soup. Replace the chicken and bones with 2 cans of chickpeas + their juices. You’ll only need 3 cups water and simmer uncovered so it reduces down nicely.

different herbs – thyme is one of my all time favourite herbs, but you could serve with fresh parsley or mint for something different.

chicken broth / stock – save the chicken meat for another use. Simmer the bones and veg. Then strain everything and discard the solids.

roast chicken & lemon – skip the tomato and simmer a finely sliced lemon in with the veg for a different freshness.

short on time
– use a good quality chicken stock and skip simmering the bones. Or try this Pea & Pesto Soup.

carb lovers / more substantial – toss in cooked noodles, pasta,
or serve with crusty bread and butter.

more substantial (low carb) – add some almonds or Parmesan.

keto / ultra low carb
-replace carrot with celery. And replace onion with zucchini.

more veg – simmer chopped veg like carrot, celery, broccoli or root veg until tender. Or add green leaves such as spinach or kale and allow to wilt just before serving.

paleo (grain, legume & dairy-free) – coconut oil for butter.

Reheating Guidelines

Bring back to a gentle simmer and cook until everything is hot.
If reheating from frozen either defrost first or add straight to the pot and cook on a medium heat with the lid on. Remember to stir every few minutes and break the ice lump up with a spoon if possible to speed up the process.

Serving Suggestions

Lovely on its own. OR with crusty bread and butter.

Storage Best Practices

Store in an airtight container. Will keep in the fridge for 1-2 weeks.
Easy freeze meal? Can be frozen for up to 12 months.

Waste Avoidance Strategy

chicken – freeze bones and meat separately if you can or together if you’re short on time.

carrots – keep for weeks in a plastic bag in the fridge. I generally don’t freeze because they go rubbery when defrosted.

onions – pantry.

tomatoes – for best flavour store at room temp. For longer storage can be frozen.

thyme – will keep for weeks in a plastic bag in the fridge. Can be frozen.

Problem Solving Guide

bland – use more salt to season. A splash of lemon juice will help. Next time try to use more chicken and/or replace the water with chicken stock.

too watery – it’s meant to be a very liquid soup. If you prefer a thicker soup add in a few handfuls of breadcrumbs, couscous or short pasta and simmer until thick or the pasta is cooked.

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