Chicken soup

less than 30 mins

30 mins to 1 hour

Pure soul food, this warming, easy chicken soup makes the most of leftover roast chicken.

Each serving provides 288kcal, 28g protein, 11.5g carbohydrate (of which 7g sugars), 14g fat (of which 6.5g saturates), 3.4g fibre and .7g salt.

less than 30 mins

30 mins to 1 hour


Melt the butter in a large saucepan over a medium heat and gently fry the carrots, celery and onions until they start to soften.

Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with pepper and salt, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.

Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.

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