• Serves 6
  • 85 minutes
  • Difficulty Easy
  • 12 Ingredients


A hearty way to use up leftover chicken pieces.

Ingredients (serves 6)

  • 2 tbsp olive oil
  • 1/2 leek, white part only, thinly diced
  • 1/2 tsp minced garlic
  • 2 ltr chicken stock (I used Massel's gluten-free stock)
  • 4 cups pre-cooked chicken, shredded
  • 1/2 brown onion, diced
  • 1 x potato, peeled and chopped
  • 1/2 turnip, peeled and chopped
  • 1 x parsnip, chopped
  • 1 x carrot, peeled and diced
  • 3 x celery stalks, diced
  • 1 salt and pepper, to taste


  1. Pour the oil into a soup pot, and lightly brown the onion and minced garlic.
  2. Add the vegetables and stir, then add in the stock and chicken pieces. Then bring the soup mix to the boil, and then reduce to a simmer for about 30-40 minutes, or until the vegetables are tender and cooked.
  3. Serve hot.

  • Perfect for beating a winter cold!


  • Always yummy and so comforting. I usually use my roast chicken carcass to whip up a batch of soup.


  • Nice and simple, awesome! Yum. Thanks for sharing!


  • What a good way to use the leftovers. Thanks for the recipe.


  • It looks hearty and full of wholesome ingredients thanks so much


  • I always use my chicken carcasses for this. Sometimes I just freeze it and use as stock and other times it’s turned into chicken noodle and veggie soup. So good


  • Left over chicken does not exist here. Love to make this up and try it.


  • love a comfy home cooked chicken soup – this sounds like it will be really good on cold winter nights – thank you for sharing your recipe


  • One of my favourite soup’s,thanks it look’s amazing!


  • This looks really good! A nice recipe!


  • I made this with a different recipe and it was so horrible. I am going to use this one! Thanks for sharing


  • nothing better than a chicken soup!


  • Must try this recepie this winter


  • This would be lovely in the cooler weather.


  • yum yum yum, except I wouldn’t precook the chicken, otherwise the flavour wont come out in the soup.


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