This soup was a need of the hour. I was stuck at home with sick kids, without any chance to go to do shopping. I was searching my pantry and the fridge looking for some dinner inspiration when leftovers of roasted chicken caught my eye. At this moment I knew that my dinner is saved.
I used chicken bones to cook a broth and meat leftovers to finish this soup. The final effect was more than satisfying.
This soup is just great. Very delicate but full of flavours and aromatic at the same time. It is also hearthy and very fulfilling. I added broccoli and frozen green peas because this is what I had on hand. You can use mushrooms, courgette, cauliflower or pumpkin- aby of these will do. This is a fun part of cooking with leftovers- you are limited only by your imagination.
Next time when you are left with some roasted or pan fried chicken search for this recipe. I can assure you won't regret it.
Makes about 4 servings.
- 200 grams roasted chicken leftovers
- 1 litre chicken broth (you can make it using roasted chicken bones)
- 1 onion (small or medium) chopped finely
- 3-4 cloves garlic
- 150 grams broccoli, stalks sliced thinly, tops separately
- 1 carrot, cubed
- 1 stalk celery, chopped finely
- 1 tbsp flour
- 1 tbsp butter
- 1 tbsp oil
- 1/2 cup rice
- 1/2 cup frozen green peas
- 1 cup heavy cream
- fresh thyme to taste or 1/2 tsp of dried thyme
- salt and pepper to taste
Heat oil in a pot.
Add chopped onion and fry a while until translucent..
Add carrot, celery and broccoli stalks. Fry for a while.
Add garlic and fry for a minute watching carefully not to burn it.
Add butter, and when it melts down- add flour. Stir and fry for a while.
Pour chicken stock and add thyme leaves.
Add rice and stir everything. Reduce the heat and cook it for a few minutes with the lid on.
When the rice is almost tender add broccoli tops, green peas and chicken meat.
Pour heavy cream and stir. Heat but not boil the soup.
If the soup is too thick add some more chicken stock or milk.
Season with salt and pepper.