Leftover Roast Chicken Soup (GF, DF and Egg Free)


This leftover Roast Chicken Soup is the perfect antidote to this cold weather. Packed with protein and goodness

This recipe is so easy and wholesome making four delicious bowlfuls

Budget friendly and using up your leftovers makes this perfect soul food

Macros per bowlful:

Calories 225.5, Protein 32.25g, Carbs 9.75g, Fat 4g and Fiber 2.25g


  • Whole Roast Chicken with 400g meat left on it
  • 200g White Onion
  • 50g Celery
  • 200g Carrots
  • 1 Tbsp Olive Oil
  • Chicken Stock Cube
  • 1.4 Litres Boiling Water
  • 2 Bay Leaves
  • 2 Tsp Sea Salt

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Vegetable Peeler
  • Small Bowl
  • Scales / Measuring Jug / Measuring Spoons
  • Large Saucepan with Lid
  • Spatula
  • Hand Held Blender
  • Chop you onion

  • Chop your garlic

  • Chop your celery

  • Peel and chop your carrot

  • Heat oil in pan over medium heat

    Add vegetables and cook gently for 10 minutes

  • Shred the chicken off chicken without the skin

  • Place in bowl until ready

  • Add the chicken carcass to pot

  • Add Boiling water, bay leaf and stock cube to pot

    Cover and simmer for 1 hour

  • After an hour remove carcass and bay leaves and blend until smooth

  • Serve in a bowl and add 100g of shredded chicken



Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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