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
Ingredients
  • 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
Instructions
  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.