I decided to put the chicken stock I’d made to good use, and make a lovely Summer soup with it. This is a made-up recipe, loosely based on Jamie Oliver’s minestrone.
This version has some of the chicken in it that I got from the bird before making the stock, it could just as easily be without or you could use pan fried, rather than roast chicken. The recipe below assumes your chicken is already cooked.
I’ve listed the ingredients here, but basically any vegetables can be used in this soup, in any quantity. It’s perfect for using up bits of veg that you have left.
- 2 Carrots
- 1 large Onion
- 2 Celery sticks and leaves
- 1-2 cloves of garlic
- Streaky bacon or Pancetta – 6 slices or pack of lardons
- 3-4 Baby leeks
- Handful of parsley
- 1 tomato
- Handful of broad beans
- Handful of peas
- Shredded cabbage
- Roast chicken
- Basil and parmesan to dress
Dice the carrot, onion and celery and sauté in a pan in olive oil with the garlic, until the vegetables are soft and the onion transparent.
Top up the vegetables with the lovely chicken stock and add the broad beans and cabbage. Cook for 15 minutes then add the peas and roast chicken.
Serve dressed with chopped basil and parmesan. Really lovely.
Words and pictures by @ladylavish