How to Make Healthy Chicken Soup

this recipe...

This quick, healthy soup makes a great family lunch - or serve it up with bread and butter for a more filling meal. At this stage pick all the remaining meat off the carcass for the next two recipes. Half can be used in this soup and half in the pasta dish. Top tip – the ‘brown meat’ (wings, thighs and legs) work best in the soup along with the skin (if you choose to use it).

ingredients

• half the remaining chicken meat


• roughly chopped bones from the carcass


• roasted vegetables used as a base for the roast chicken 


• 2 pints of water


• 1 or 2 large potatoes peeled roughly chopped


• 1 large carrot peeled roughly chopped


• 1 large onion roughly chopped


• 1 large leek roughly chopped


• 1 stick of celery, peeled and roughly chopped

method

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• Add roasted vegetables to a pan, with chicken bones. Cover with water and simmer for around 30 minutes.


• Strain off the liquid and cook in a pan with the vegetables until the vegetables are soft (20-30 minutes). 


• Add the chicken meat for the last 10 minutes.


• Optional - serve up with crusty bread and butter.