Madhouse recipe : Chick-Chick Soup

Wondering what to do with those leftovers from your Sunday roast? Look no further - this is perfect for a fuss-free Sunday night supper. If you're wondering where the name comes from, it's because we made it using leftover roast chicken and a can of chickpeas !

Chick-Chick Soup

ingredients :

leftover roast chicken (or whole leftover carcass if you want to make your own stock)

2 onions, peeled and chopped

1 clove garlic, crushed

leftover vegetables (I had carrots, roast potatoes and parsnips but you could add leeks, peas, kale ...)

any leftover gravy

1 tin chopped tomatoes

1 litre chicken stock (homemade with the carcass or I used a Knorr Stock Pot)

1 tin chickpeas

1 Knorr Herb Infusions Pot (or add fresh or dried herbs of your choice)

salt, pepper, smoked paprika, smoky chipotle sauce

In a large pot, gently fry the onions and garlic for a few minutes in a drizzle of olive oil. 

When soft but not browned, add the roughly chopped chicken meat and any fresh vegetables. Continue to cook for a few minutes, stirring. Add the spices and leftover gravy and stir again.

Pour on the tin of tomatoes and the stock. Add the chickpeas and bring back to the boil. Leave to simmer for 1/2 hour for the flavours to develop, adding the herbs (or herb infusion pot - these are our new find and they add a lovely depth of flavour to soups) towards the end of the cooking time.

This is a lovely warming, satisfying soup and it's a great way of reducing your food waste.

Other blogposts you may be interested in :

Madhouse recipe : Spicy Carrot Soup

Kitchen Nomad Globe-Cooking Recipe : Mexico - Black Bean Soup

Madhouse recipe : Spicy Kale, Bacon & Bean Soup