Claire, from Southbridge...
Spice Up Your Life
If you enjoy value for money and giving your family a
scrumptious soup to devour this is for you. I devised this
recipe myself using leftover smoked chicken from the leg part
of the bird after I had used the breast part for another meal the previous day. My teenage son loves this soup so much he'll
even tidy his room on the promise of a bowl do I need say more.
1 Votes
Since September 2nd
Ingredients
- Smoked Chicken Stock (home made) large pan full
- Water to make up how many servings you want
- Leftover smoked chicken
- Small Roasted Pumpkin
- 4 Roasted Tomatoes
- 1 Roasted Onion
- 3 Potatoes
- 2 Garlic Cloves
- 1/2 tsp Chilli depending on taste
- Cup of Cream
- Salt and Pepper
Directions
- Once chicken stock has been made drain and add water
- Cut up pumpkin and add 2 tablespoons of oil to coat and roast
- After 20 mins add tomato, onion cook until pumpkin soft
- Add roasted veges to stock and add three potatoes diced
- Add 2 crushed garlic cloves, leftover chicken, boil then simmer
- Cook until potatoes are soft. Turn off heat. Allow to cool.
- In batches put soup through blender to slightly liquidise
- Leave some of the veges visible gives a rustic look
- Once this done put all back in pan and add cream and chilli
- Add salt and pepper. Heat through as required
- Serve with garlic croutons garnished with bacon and coriander.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 4 | 3 hours ish | 30 mins |
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