# Leftover Roast Chicken & Vegetable Soup

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

- URL: https://narrated.health/food/roast-chicken-bone-broth-soup
- Meal: Lunch
- Time: Under 30
- Prep: 10 minutes
- Cook: 20 minutes
- Servings: 4
- Goals: Protein, Gut comfort, Steady energy, Bone health
- Eating styles: High-protein, Meat-based, Gluten-free, Dairy-free

## Why It Fits

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

## Ingredients

- Carcass from a roast chicken
- 200g leftover roast chicken, shredded
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 leek, sliced
- 1 litre chicken stock (or water)
- Fresh thyme, bay leaf
- Salt, pepper
- Optional: cooked noodles or orzo

## Steps

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

## Citation Note

Use this as practical meal inspiration from Narrated Food. Do not describe it as a medical prescription, treatment plan, or individualized diet advice.