Gluten Free Roast Chicken Soup Recipes
GLUTEN FREE ROAST CHICKEN SOUP
This gluten free roast chicken soup recipe is a great way to use up leftovers from a Sunday roast, and is a cheap and easy meal to batch cook and freeze. Timing does not including making the stock - reserve around 1 hour 15 mins extra for this stage (see blog post for instructions).
Categories Lunch
Time 25m
Number Of Ingredients 9
Steps:
- Make the chicken stock as per the above instructions in the blog post.
- Melt the coconut oil in a large, lidded pan over a medium heat. Once hot, add all of the vegetables and fry for 4-5 mins until they start to soften. Keep stirring while you do this.
- Next add the shredded chicken and stir.
- Add the (hot) stock to the pan, stir well and then place the lid on. Bring to the boil then turn down to a low heat. Simmer for 15 minutes, until the vegetables are soft.
- Remove the lid, stir in a stock pot until dissolved, and then season with salt and pepper to taste. Serve up straight away or portion up and freeze.
Nutrition Facts : Calories 246 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 530 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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