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Starter: Leftover Roast Chicken and Stuffing Soup

Words by Amy Sheppard

Irresistibly simple recipes from Amy Sheppard, championing easy-to-cook and delicious meals that don’t cost the earth.

© Polly Webster

Serves 2-3


40g butter

1 large carrot, peeled and sliced into ribbons

100g savoy cabbage, shredded

1 teaspoon dried mixed herbs

1 teaspoon dark soy sauce

600ml chicken stock

300ml whole milk

200g leftover roast chicken, shredded

4 balls of cooked sage-and-onion stuffing, each one torn into 4 or 5 pieces

Salt and freshly ground black pepper


Place a saucepan with a lid on a medium heat. Add the butter and (without the lid) allow to melt. Add the carrot and cabbage and fry, stirring regularly, for 5 minutes, until the vegetables are just starting to soften. Add the mixed herbs and soy sauce and fry for 1 minute, then stir in the stock, milk, chicken and stuffing, and season with salt and pepper.

Bring to the boil, place the lid on the pan and simmer for 10 minutes, until the chicken is heated through. Sprinkle with extra grindings of black pepper to serve, if you wish.


This is a lovely, thick comforting soup that uses leftover roast ingredients. If you don’t mind a soup with a thinner base, add more stock to make it go further.

If you have some leftover roast potatoes, cut them up and throw them in for a truly magnificent

Extracted from Hob by Amy Sheppard (Bloomsbury Absolute, £18.99)

Instagram @amysheppardfood


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