- 250g cooked roast chicken
- 150g cooked carrots
- 150g cooked parsnips
- 150g cooked roasted onion
- 150g cooked cauliflower
- 200ml chicken stock
- A handful of chopped parsley
- Salt and freshly ground pepper
- 4 pieces of smoked streaky bacon, cut into 1cm pieces
- A couple of sage leaves
- Pop all your leftovers into the jug of the soup maker, replace the lid and select the Smooth Soup setting. Leave to cook for 30 minutes.
- Once the soup is finished and blended, fry the bacon pieces and sage leaves in a hot frying pan until really crispy.
- To serve, pour soup into bowls or mugs and top with the crispy bacon and sage.
Tip: We used up what didn’t get eaten from our Sunday roast, but any leftover veg works a treat!
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