Story: Leftover Chicken Soup
Episode: 5
Presenter: Teresa Cutter
Air Date: 28th September 2025

Terese shares a soup that is soup is all about using up leftover veg and meat. So, if you have anything else that needs using, throw it in!

Ingredients

• 2 litres of chicken stock made from the chicken bones – full of goodness, collagen, gelatine and protein


• 1 stick celery, chopped
• 1 leek, cleaned and chopped
• 1 zucchini, chopped
• + Any other leftover veggies in the fridge, I added cooked potato and peas
• 1 tin cannellini beans, drained
• 1 cup of leftover chicken
• 3 spring onions, sliced
• handful baby spinach
• Salsa Verde to serve - see recipe in notes
• Avocado toast to serve, optional
• Parmesan to serve, optional

Method

• COMBINE the stock, leek, celery, zucchini, potato, beans, chicken, spinach and spring onion into a large pot. Bring to the boil and cook for 10 - 15 minutes until vegetables are softened.
• Season with a little salt, then ladle into serving bowls.
• TOP with a spoonful of Salsa Verde and serve with avocado toast. Enjoy.

Notes

• To make Salsa Verde, combine a handful of fresh basil with 3 tablespoons olive oil, a tablespoon of lemon and some grated parmesan. Blend until smooth. Drizzle over the top of the soup before serving.