Leftover Roast Chicken Soup Recipe

How to Make Leftover Roast Chicken Soup


  1. Cook pasta according to packet directions, in salted boiling water. Drain, keeping a little of the pasta water reserved in the drained pasta and set aside.
  2. Meanwhile, fill a large stockpot with the chicken stock. Add sliced carrots, celery, onion and garlic. Bring to a boil. Reduce heat and simmer for 10 minutes until vegetables are soft.
  3. Add corn, cooked pasta and parsley. Season with salt and pepper, to taste. Simmer for a few minutes until heated through.
  4. Remove from heat. Ladle into bowls and garnish with spring onions and a drizzle of olive oil.
  5. Serve with warm, crusty bread.