A new friend of mine came over for lunch last week, and Martin made some yummy tomato soup - which ewent down very well it seems. She asked me for the recipe and I speedily told her how to (fry onions and courgettes, add herbs and garlic, add passata/ whizzed up tomatoes and cook until ready). However, I also suggested this roast chicken dinner soup, and luckily for us this is what I made for lunch today (after the AWESOME roast we had last night). I thought I'd share my method:
You'll need
- Some leftover roast chicken - torn into bitesize strips/ chunks.Chicken stock (made by boiling up the stripped chicken carcass in a large pan, then straining off the liquid).
- Leftover chicken gravy
- Leftover roasted veg (we have here roasted carrots, potatoes and sweet potatoes (which I roast with the skins on, so remove the skin))
- Any other leftover veg - top right here we have courgettes and kale lightly fried in butter.
- A raw carrot and half a raw courgette roughly chopped - for textural variety!
- Also, [not pictured] an onion finely chopped
- Fresh or dried herbs of your choice, I suggest rosemary, thyme and tarragon.
- Freshly ground black pepper and a little salt to taste (although I didn't put any salt in mine as babies will be eating it).
- Two tablespoons of tomato puree.
- Two tablespoons of plain flour.
- Spaghetti snapped into 1' lengths (optional)
- Olive oil
Method:
1. Fry the finely chopped onion in a generous amount of olive oil until tender and translucent. Spoon the flour onto the chicken and then tip this into the pan. Fry until the mix begins to brown slightly. Don't worry too much if the mix sticks to the bottom of the pan. As long as it doesn't burn! If it's too dry, add a little more oil.
2. Add the raw veg and the roasted veg which will keep its structural integrity - not the sweet potatoes, or courgette/ kale mix. Continue to fry for a few minutes, then add the leftover gravy. Mix well, then add the stock. If you are using a pressure cooker (as I was here), put the lid on and allow to boil for 5 minutes or so, until the raw vegetables soften. This may take a little longer if you are using a conventional saucepan.
3. Add the two tablespoons of tomato puree, the herbs, and the snapped up spaghetti, and continue to cook for five more minutes again. Finally, add the remaining veg (which, if added at the beginning, would have been obliterated), stir gently and cook for another couple of minutes until the final veg are nice and hot, and have absorbed the chickeny tomato-ey goodness!
4. Serve with some crusty bread, or maybe toast, or (like we did, a mixture of the two AND a giant yorkshire pudding made from leftover batter. Sliced up and dipped in the soup is divine!
Enjoy.
P.s. the last few photos are kind of blurry, and I apologise! The steam kept settling on my camera lense! TUT.
Ohhh That looks good. I always cook too much when we have a roast :-)
Thanks, I'll try it!
Susan (Damn, Knit & Blast It)
Posted by: Susan Crowe | October 14, 2010 at 12:31 PM