JP Food: Healthy leftover chicken/turkey soup

With the New Year approaching most of us after the over-indulgence at Christmas try to be more health-conscious and eat well, writes JP Kennedy.

This recipe is the perfect kickstart to get you eating healthily again.

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

I made this along with my Health Loaf brown bread (link to recipe below) 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 spoonful I could feel the goodness!

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

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

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 of chopped parsley

Tablespoon of 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

Method

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 – stir frequently.

Add the hot chicken stock and mix well, then season with salt and pepper and allow to simmer for 20 minutes with the lid on.

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 blender to your preferred consistency.

Serve immediately in large bowls with my delicious Brown Bread Health Loaf. Get the recipe HERE.