This delicious warming soup is full of nutritious vegetables and hearty chunks of chicken. It’s the perfect way to make a roast meal stretch an extra night and sneak loads of veggies into a tasty one pot wonder for the whole family.
Ingredients 1 roast chicken carcass
A couple of broccoli florets
1 tin sweet corn or one fresh corn on the cob
¼ small pumpkin
½ cup chopped parsley
2 teaspoons of Vegeta or chicken stock concentrate
1 serve broken up spaghetti
3 litres boiling water
Place the roast chicken carcass in a large pot and pour in the three litres of boiling water. Set to boil on the stove for thirty minutes.
Grate the zucchini, carrot, broccoli, pumpkin (remove the pumpkin skin first)
Chop the half cup of parsley and slice the corn away from the cob
Break up the serve of spaghetti roughly into 3cm long pieces
Once the chicken has boiled down for thirty minutes, remove from the stove and pour through a fine sieve into another pot.
Pour the grated vegetables into the pot of boiled chicken stock and add the two teaspoons of stock concentrate and broken spaghetti. Set to boil for ten minutes
Place the boiled carcass on a chopping board and remove the meat. Chop and add to the soup and serve hot with crusty bread.