Use-up Double Leftovers Soup
I had leftover sauce (I usually make some “spare”) from yesterday’s Pork Chops, etc. recipe and this morning have roasted a chicken and taken off the meat for meals later today and tomorrow.
This soup is made from yesterday’s spare sauce and today’s leftover chicken carcass plus one carrot, as that was my only vegetable pending tomorrow’s fresh delivery. Were I to have had them, I’d have added a chopped celery stick and small potato but no onion nor garlic coz there’s plenty in the sauce already.#WastenotWantnot
Use-up Double Leftovers Soup
I had leftover sauce (I usually make some “spare”) from yesterday’s Pork Chops, etc. recipe and this morning have roasted a chicken and taken off the meat for meals later today and tomorrow.
This soup is made from yesterday’s spare sauce and today’s leftover chicken carcass plus one carrot, as that was my only vegetable pending tomorrow’s fresh delivery. Were I to have had them, I’d have added a chopped celery stick and small potato but no onion nor garlic coz there’s plenty in the sauce already.#WastenotWantnot
Cooking Instructions
- 1
Put the leftover chicken carcass and carrot in a stockpot or large saucepan. Add cold water to cover the ingredients. Put lid on pan and bring to the boil. Reduce to a rolling simmer for 15 minutes.
- 2
Remove the carcass from the pan with a slotted spoon. Allow to cool sufficiently to handle, then pick off any remaining meat off the bones. Leave the meat bits and carrot in the stock and discard the bones and any skin.
- 3
Add the leftover pork chop sauce to the stock. Stir well to mix thoroughly and add the stock cube. Bring back to the boil, stirring occasionally, and simmer with a lid on for 20 minutes.
- 4
Season to taste, whizz if desired (I usually don’t coz we like the chunks) to a smoother consistency and serve piping hot with your choice of bread.
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