LEFTOVER CHICKEN AND ROAST VEGGIE SOUP

Ingredients

• Any leftover chicken and vegies. (I used leftover roast vegies and a chicken fillet.)
• 4 cups low salt chicken stock
• ¾ teaspoon dried parsley
• 1 teaspoon sea salt
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon dried oregano
• ¼ teaspoon cracked pepper
• Good handful baby spinach

Method

• Step 1Bring chicken stock to simmer. Add ½ the chicken, ½ the vegetables, all of the herbs + salt/pepper.
• Step 2Cover and cook for 20 min.
• Step 3At this stage you can mash or puree the soup.
• Step 4Now add the rest of the chicken, vegetables and the baby spinach.
• Step 5Cook till the spinach has wilted.

Created: 19 Mar 2015 - brian p
Updated: 24 Mar 2015 - brian p