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Leftover Roast Chicken & Vegetable Soup

A nourishing soup made from leftover roast chicken and a simple vegetable stock — thrifty and restorative.

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Method

  1. 1Simmer carcass in water 30 min for quick stock (skip if using shop-bought).
  2. 2Add vegetables, thyme, and bay to strained stock; simmer 15 min.
  3. 3Add shredded chicken and noodles if using; heat through.
  4. 4Season and serve.

Why it might be useful today

A practical protein anchor when the day needs something more substantial.

Using the whole chicken minimises waste and creates a collagen-rich, warming broth that's grounding and easy to eat on difficult days.

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