JP Food: Healthy Left overs Chicken / Turkey Soup

JP Food: Healthy Left overs Chicken / Turkey Soup

John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking.

His passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef.

JP is also a Christmas fanatic, so he has pulled together a selection of some of his family’s favourite Christmas recipes to share with you in the lead-up to Christmas.

With the New Year approaching most of us after the over indulgence at Christmas try to be more health conscious and eat well. These two recipes are the perfect kick start to get you eating healthily again.

The leftover soup uses leftover roast chicken or turkey whichever you prefer along with some staple vegetables we all tend to have in the veggie press of the fridge.

I made this along with my Health Loaf brown bread a few days after Christmas as I had tired of the heavy over indulgent food of the previous few days and believe me with every spoon full I could feel the goodness!

It will also help with any head colds you may be battling with during the winter season.

The soup you can make in a big batch and freeze while the health load makes two delicious loaves so plenty to go around and keep you on the straight and narrow post-Christmas and into the new year.

I am also bringing you a delicious light starter or Christmas party food recipe which is perfect when entertaining this festive season, Crab and avocado crostini!

Light, zesty and delicious and so easy to make.

Leftovers Chicken / Turkey Soup

  • 300g leftover Roast chicken or turkey
  • 3 carrots peeled and chopped into chunks
  • 2 parsnips peeled and chopped into chunks
  • 2 celery sticks washed and chopped
  • 4 spring onions finely chopped
  • Tablespoon chopped parsley
  • Tablespoon chopped thyme
  • 800ml hot chicken stock
  • 2 tablespoons of Chicken Gravy granules (To thicken if preferred)
  • Sea Salt and Ground black pepper for seasoning
  • Teaspoon of olive oil


  1. In a large casserole dish add the olive oil and on a medium heat cook all of the vegetables, herbs until tender – approx. 8- 10 minutes and stir frequently.
  1. Add the hot chick stock and mix well then season with salt and pepper and allow to simmer for 20 minutes with the lid on.
  1. At the very end add the roast chicken / turkey leftovers to heat through and chicken gravy granules if you prefer a thicker consistency. If you prefer a more smooth soup you can blend with a hand-held belnder to your preferred consistency.
  1. Serve immediately in large bowls with my delicious Brown Bread Health Loaf.


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