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Leftover Roast Chicken Soup Recipe
How to Make Leftover Roast Chicken Soup
Method
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. 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. Add corn, cooked pasta and parsley. Season with salt and pepper, to taste. Simmer for a few minutes until heated through. Remove from heat. Ladle into bowls and garnish with spring onions and a drizzle of olive oil. Serve with warm, crusty bread.
