CHICKEN AND VEGETABLE SOUP
- 1 tbsp olive oil
- 100g bacon (I use turkey bacon to make it leaner), chopped
- 1 onion, diced
- 2 carrots, thinly sliced (circles)
- 2 celery stickes, sliced (crescents)
- 1.2 litres of chicken stock (I use two Kallo cubes)
- Half a small savoy cabbage, thinly sliced
- 200g cooked chicken (I used left overs from a roast chicken the day before)
- 200g roasted vegetables (I used carrots, garlic, sweet potato and beetroot leftover from the roast dinner the day before)
Heat the olive oil in a large saucepan. Add the bacon and fry until browned. I use scissors to snip the bacon into the pan. Add all the raw vegetables, apart from the cabbage. Stir the vegetables around and then add the stock. Bring the soup to the boil and let it simmer for 15-20 minutes.
Add the cabbage and keep simmering for another 10 minutes.
Now add the cooked leftover chicken and roasted vegetables. Give the soup another five minutes of simmering until the leftovers are nice and hot.
Serve with black pepper.
During the Winter months, I am trying to have a roast dinner every Sunday. I want to get really good at roast dinners. I definitely need to learn the timings so it all comes together at the same time. Plus, a good roast dinner needs to have the trimmings; well cooked vegetables, good roast potatoes, crispy Yorkshire puds, complimentary condiments and tasty gravy. There is a lot to learn, but I have a vision. That when my children are grown up and move out, the memory of mum’s roast dinners will be so strong that it will bring them back to my table every weekend.
We are a family of four, but the children still have small tummies, so we are only really three proper sized meals. Which means we have quite a bit of leftover meat and sometimes vegetables. Using those leftovers to make soup for weekday lunches, feels so right. No waste – yay!
The basis of this soup comes from Davina McCall’s’s ‘5 weeks to sugar free’ recipe book but it’s quite modified as I am using leftovers not all raw ingredients. I like the bacon at the start to introduce a smokey flavour.
This made three large portions for Gareth and I to have for lunches this week. As it’s grey and raining, it’s perfect for warming me up in the middle of the day as I sit at my computer in our cold cottage.