Leftover Roast Chicken, Rice & Vegetable Soup Recipe

Shut the bad weather and crazy world out for a few hours and snuggle up on the sofa with this deliciously warming and wonderfully healthy soup. It’s a brilliant way to use up leftover roast chicken, or can easily be made with chicken thighs otherwise; and is a perfectly balanced mix of carbs, fats and proteins, with plenty of nutrients on top!

Leftover Roast Chicken Soup Ingredients

– 250g leftover roast chicken (or 250g raw skinless chicken thigh fillets)
– 150g long grain rice
– 150g chestnut mushrooms, sliced
– 3 medium carrots, diced
– 2 celery stalks, chopped
– 1 white onion, diced
– 2 garlic clove, crushed
– 100g frozen peas
– 1 tbsp olive oil
– 10g butter
– 2 chicken stock cubes
– 2l water
– 1 tsp dried parsley
– 1 handful chopped parsley

Instructions

– Heat the oil and butter over a medium-high heat in a deep pan and fry the onion, garlic and mushrooms until softened;
– Add the carrot and celery and fry for another 2 minutes;
– Add the water, stock cubes and dried parsley and simmer for 5 minutes;
– Add the rice (and raw chicken thighs if using) and simmer with the lid on for 15 minutes;
– Remove lid and add cooked chicken, frozen peas, salt and pepper and simmer for a final few minutes until peas are cooked and chicken is heated through;
– If chicken thighs were used, remove from pan and shred with a fork before adding back in;
– Serve topped with a handful of chopped parsley;

Leftover Roast Chicken Soup Nutrition

Serves 4.

Per serving 296 kcal; 12g fat; 25g carbs; 22g protein.

If you like this simple and healthy recipe, why not check out some of our healthy meal ideas, like our Baked Cod with Sundried Tomatoes or our Mince Beef Stir-fry.