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Leftover Roast Chicken Soup made gluten free
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5 from 2 votes

Leftover Roast Chicken Soup

A quick and simple (cheats) Roast Chicken Soup made using the leftovers from the Sunday Roast Chicken Dinner – yes, even the stuffing and roasties. A great money saver encouraging no waste food. Gluten free, dairy free and perfect served with a warm crusty gluten free bread roll.
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: Budget, Dairy Free, Gluten Free, Soup
Keyword: Cheap, Chicken, Dairy Free, Easy, Gluten Free, Leftovers, Soup
Servings: 6
Calories: 302kcal
Author: Glutarama

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

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

Nutrition

Calories: 302kcal | Carbohydrates: 7g | Protein: 42g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 120mg | Sodium: 326mg | Potassium: 621mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3096IU | Vitamin C: 40mg | Calcium: 65mg | Iron: 3mg