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
Calories: 382 kcal
- 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
Remove all meat from the chicken carcass and add to a large saucepan.
Add 2ltrs of water to the pot plus the seasoning and garlic.
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 of each veg will do, don’t overfill the pot, all ingredients need to be submerged in the water.
If you didn’t have leftover veg or you want to add fresh, then simply roughly chop your veg and add to the pot.
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.
Roast Chicken Soup
Amount Per Serving
Calories 382 Calories from Fat 99
% Daily Value*
Saturated Fat 3g15%
Vitamin A 3096IU62%
Vitamin C 56mg68%
* Percent Daily Values are based on a 2000 calorie diet.