Ad: Before you read any further, I’ve baked Grassroots 7 Seed Bread to accompany my hearty winter Roast Chicken Soup. The bread mix was gifted to me and I happily accepted a fee to promote Andrea’s wonderful bread mix. I can do so with confidence as I’ve raved about Grassroots mixes for a long time now and as my regular readers will know, I don’t accept work unless I love the product.

So let’s get back to the Roast Chicken Soup first and then I’ll make your saliva glands prickle even more with Andrea’s Grassroots Bread – which incidentally is what you can see in the photos…oooh just look at that crust would you!

bowl of Roast Chicken Soup with crusty gluten free rolls

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 rice with the leftover meat, often the dogs Hope and Faith get the majority.

A traditional way to make Roast Chicken Soup

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.

I can then go on to 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 is like a Roast Chicken Dinner in a bowl – and it’s quick and simple to make.

5 from 2 votes
bowl of Roast Chicken Soup with crusty gluten free rolls
Roast Chicken Soup
Prep Time
10 mins
Cook Time
10 mins
A quick and simple (cheats) Roast Chicken Soup made using the leftovers from the Sunday Roast Chicken Dinner – yes, even the stuffing and roasties. Gluten free, dairy free and perfect served with a warm crusty gluten free bread roll.
Course: Main Course
Cuisine: Free From - gluten and dairy
Keyword: Bread, Dairy Free, Gluten Free, soup
Servings: 6
Calories: 382 kcal
Author: Glutarama
  • 1 leftover roast chicken carcass
  • 2 ltrs water
  • 4 stuffing balls
  • 4 roast potatoes I used roast parsnips as I can’t eat potato
  • garlic I used a dried garlic pepper mill rather than 1 fresh clove
  • salt and pepper to taste
Optional Ingredients (any combination)
  • 100 g carrots
  • 100 g broccoli
  • 100 g brussel sprouts
  • 100 g swede
  • 100 g cabbage
  1. Remove all meat from the chicken carcass and add to a large saucepan.
  2. Add 2ltrs of water to the pot plus the seasoning and garlic.
  3. Add the left over gluten free stuffing balls and roast potatoes (no need to cut these up)
  4. Depending on what vegetables you have left add them to the pot. A handful of each veg will do, don’t overfill the pot, all ingredients need to be submerged in the water.
  5. If you didn’t have leftover veg or you want to add fresh, then simply roughly chop your veg and add to the pot.
Recipe Notes

Using the roast potato, or in my case the parsnips, helps to thicken the soup and make if my filling. The ingredients for this soup will vary depending on what you served with your roast dinner, don’t be shy to shove whatever takes your fancy into the soup.

Nutrition Facts
Roast Chicken Soup
Amount Per Serving
Calories 382 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 120mg40%
Sodium 163mg7%
Potassium 1203mg34%
Carbohydrates 25g8%
Fiber 6g24%
Sugar 3g3%
Protein 45g90%
Vitamin A 3096IU62%
Vitamin C 56mg68%
Calcium 96mg10%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.


If you like this Roast Chicken Soup you’ll love these

Last year I got fed up with missing out on nutritious meals, as I’d gotten caught up in the endless loop of boring foods that my lovely, but unadventurous, kids were only prepared to eat. In an act of defiance I made a batch of soups for one which meant I had the choice to have them at lunchtime or dinner time when the family tucked into their billionth spaghetti bolognaise or chill.

Anyhoo, I’m waffling. You can find my 5 Simple Free From Soups for One here. There’s; Roast Parsnip, Curried Parsnip, Roast Tomato and Red Pepper, Smokey Butternut Squash and last but not least Broccoli and Vegan Stilton Soup. That lots should keep you going for ideas for a couple of months at least.


The perfect accompaniment to Roast Chicken Soup

I told you I’d whet your taste buds further by wafting fresh baked crusty bread under your noses, and frankly I’ve not found another bread mix quite like it. Grassroots Bakery produce three bread mixes, a pizza base mix, two muffin mixes and, as if that wasn’t enough, a vegan hot chocolate too.

The particular mix I used to accompany my Roast Chicken Soup was Andrea’s latest mix; 7 Seed Brown Bread Mix it’s the first time I’ve tried this mix and have to say I think it’s my favourite brown bread mix of the two, but I do love breads with extra bits in them.

making Grassroots Seeded Bread from a mix

I keep referring to Andrea, founder of Grassroots. I actually got to meet Andrea in person at the Free From Food Awards in London. It was lovely, as if we’ve been friends for years, she is such a wonderful person and her passion for her mixes is contagious. It goes without saying that she won awards for two of her mixes this year and I have no doubt she’ll win again in 2020.

One thing I love about Andrea’s mixes, apart from the perfect crust and texture inside the loaf, is that they’re so easy to make. Pop in a mixer, add the tepid water, oil and egg (you can make this vegan too) then mix, prove, mix, shape and Bob is indeed your Uncle!

Grassroots Seeded Bread Mix made into a dough

I’m so confident about these rolls/loaves that last year I made and donated 30 rolls for Bedford’s Soupfest and am going to do the same this year too with mixes that Andrea has kindly donated to the charity.

My top tip for the rolls is to get a silicone spatula dipped in water and smooth the tops of the dough balls before baking if you wish for a smoother, less rustic end result – clearly I didn’t for this photo shoot, I got carried away and was far too hungry to be the perfectionist I consider myself to be!

gluten free and vegan bread dough made into rolls ready for the oven


I really love to read your comments and feedback and will always comment back. Do drop a line in the comment section if you like my Roast Chicken Soup and don’t forget to rate the recipe too. If you try this recipe, I would love to see your creations, take a picture and do tag me using the hashtag #Glutarama on FacebookTwitter and Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

A delicious bowl of Roast Chicken Soup with crusty gluten free rolls. Quick and simple to make #glutenfree #dairyfree #easyrecipe #comfortfood #soup #roastchicken

And one last thing! I’ve linked my Roast Chicken Soup with these other awesome bloggers pages, go check them out

Cook Blog Share | Baking Crumbs | Fiesta Friday

disclaimer: I’ve started using affiliate codes on my website again (needs must). If you click on any of the links in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.