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Presenting my hearty winter gluten free Leftover Roast Chicken Soup. A simple recipe using the leftovers from the Sunday dinner. Being such a flexible recipe, you can add literally anything that’s leftover making this an excellent money-saver recipe.
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What can you add to leftover roast chicken soup?
Lewis believes that if you’re going to have roast chicken with stuffing and all the trimmings for Sunday dinner then you have to have the whole bird. I have to agree but we’re always left with the bird carcass and loads of meat (Bethany eats very little meat, so the bird is between just the three of us).
Sometimes I’ll pick at the bones later in the evening (huge apologies to the vegans who follow me – not that you’d be reading this recipe I imagine). Sometimes I’ll do a Chinese Stir-Fry with the leftover meat.
The point being, there’s ALWAYS leftovers! So what else can you add to this leftover chicken soup?
- roast potato’s
- roast parsnips
- stuffing
- vegetables – any vegetable you had with your dinner
- gluten free Yorkshire puddings
- cranberry or red currant jelly
As you can I wasn’t joking when I said you could anything!
How do I turn leftovers into soup?
In the recipe below I’m working on the assumption that you have similar quantities of leftovers. But, life doesn’t work that way so the general rule of thumb is to make sure that all your leftovers are fully submerged in water.
Once everything is added to the pot, simply reheat on a medium heat. The veggies, potato’s, stuffing will start to breakdown making it easier to blend into a thick wholesome hearty healthy soup.
To blend you can ladle the soup into a liquidiser/blender but for such a large quantity of soup I find my reliable Braun hand blender is perfect for the job.
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How to make roast chicken soup from scratch
If I can be bothered, I’ll simmer the carcass with 2ltr water, 1 onion peeled and quartered, 1 celery stick chopped, pepper corns, salt and bay leaves in a huge pot to make a chicken stock. This takes a good 2-3hrs and then there’s the picking through the bones and separating the meat – it can be a rather drawn out process.
You can freeze the stock in 500ml pots for future meals or using both the stock and meat from the bones I add whatever vegetables I have at the time and make a nutritious chicken soup. Mum used to make this, and my sister and I affectionately called it ‘Gruel’.
The recipe I’m sharing with you today has the same delicious nutrition but instead of making your own stock I use a Knorr stock pot. This recipe is effectively Roast Chicken Dinner in a bowl – and it’s quick and simple to make.
What stock cubes are gluten free?
I always use Knorr Rich Beef Stock pots in my chilli con carne but there are other versions of stock by Knorr that are also gluten free that are ideal for making soups. I find the stock pots are often on multi-buy special offer so only buy them when this is the case.
NOTE: gravy pots are NOT gluten free.
Other stock pots are OXO who now have gluten free stock pots (not cubes, these are not currently gluten free). Kallo do gluten free stock cubes and granules and Marigold make gluten free and vegan Bouillon.
If you like this Roast Chicken Soup you’ll love these
For a full soup recipe collection and top tips on how to; make free from soups from scratch, thicken soup, source gluten free stock cubes and more head over to my Delicious Free From Homemade Soup Recipe Collection
Leftover Roast Chicken Soup Recipe
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Leftover Roast Chicken Soup
Equipment
Ingredients
- 1 leftover roast chicken carcass
- 2 ltrs water
- 1 gluten free stock cube I use Knorr Chicken Stock Pots
- 4 stuffing balls
- 4 roast potatoes I used roast parsnips as I can’t eat potato
- 1 tsp garlic (powder, puree or clove) I used a teaspoon of dried garlic on this occasion
- salt & pepper to taste
Optional Ingredients (any combination)
- 100 g carrot(s)
- 100 g broccoli
- 100 g brussel sprouts
- 100 g swede
- 100 g cabbage
Instructions
- Remove all meat from the chicken carcass and add to a very large saucepan.
- Next add the left over gluten free stuffing balls and roast potatoes (no need to cut these up)
- Depending on what vegetables you have left add them to the pot. A handful (100g) of each veg will do, don’t overfill the pot.
- Add 2ltrs of water to the pot all the ingredients need to be submerged in the water. Now add the seasoning and garlic.
- TOP TIP: If you didn’t have leftover veg or you want to add fresh, then simply chop any vegetables you wish to add into small thumbnail sized pieces so they cook quickly.
- Heat the soup for 10-15 minutes (you may to do heat longer if you've added fresh vegetables).
- Once cooked dive in with the hand blender (or spoon into a liquidiser) and blend until you've reached your preferred consistency. I love my soup to be quite thick with a few lumps in it for texture.
- Finally, taste for seasoning and add more salt and pepper if required.
Notes
Nutrition
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Cat | Curly’s Cooking says
Love the sound of this soup! I only eat homemade soup because I don’t like shop bought stuff. This looks so delicious and I love that you can customise it. The stuffing is a great idea!
Glutarama says
Thank you lovely, there’s no comparison really is there xx
Corina Blum says
That bread does have an absolutely gorgeous crust and the soup sounds delicious too! I am usually too lazy to make stock from a chicken carcass but I always feel I should!
Glutarama says
The results are far richer and intense in flavour but in this day and age time is against us xx