1tbsp olive oil
2 garlic cloves
1 Love Taste Co. Chicken Bone Broth pod
Juice of one lemon
300g leftover roast chicken
800g leftover roast carrots, parsnips and potatoes (or whatever you happen to have leftover)
Whilst heating the oil in a large saucepan, peel and finely chop the onion and garlic. Chuck these into the pan once hot, stirring occasionally on a low-medium heat until softened.
Meanwhile, if needed, roughly chop the leftover carrots, parsnips and potatoes and add them to the pan along with the thyme. Stir regularly for 5 minutes, whilst shredding the leftover roast chicken. Add this to the pan along with the bone broth pod* and 1L of water, as well as some salt and pepper to taste. Cover the pan and leave to simmer for 15 minutes.
If you prefer a smooth soup, use a stick blender to purée. Otherwise, you’re good to go! Serve with some warm, crusty bread.
Love Taste Co. x
*Made on an organic farm in the Worcestershire countryside, these pods are the perfect, easy alternative to making your own stock from scratch, cooked for 24 hours and immediately frozen to preserve all the goodness.
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