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
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)