Cooking Time 25 minutes - Serves 4
This is probably the best way to use up leftover roast chicken. And perfect for this time of the year as it starts to get darker and colder. Leo said the soup tasted like a roast dinner in a bowl and gave it 10/10, Sofia said it was good but only gave it a 6/10 😆
Ingredients
2 carrots, diced.
1 onion, diced.
1 tbsp of dry rosemary.
3 tbsp of flour.
1.5l of chicken stock.
Around 250-300g of leftover roast chicken, shredded.
400g tin of mixed beans, drained.
Method
In a saucepan, add a nice drizzle of olive oil, then add the onions, carrots, and rosemary. Season and fry over low heat for 7-10 minutes.
Stir in the flour and cookout for a couple of minutes. Then, add the stock, bring it to a boil, and simmer for 10 minutes.
Finally, add the chicken and beans, and continue to cook for 5 minutes. Then, check for seasoning, sprinkle with some fresh herbs, drizzle with olive oil, and serve.