I love picking up a chicken to roast. It’s such an easy meal, just glaze, roast, eat. But with only two people in the house, we usually have quite a bit of meat leftover. So, inspired by Yolène’s Leek and Carrot Quiche, I simmered up a batch of soup with leftover chicken from a roast.
The flavor comes from white wine and cream. Let the veggies simmer in the wine as long as you can, you’ll be glad for it at the end. If you like a thicker broth, pour the cream into a small bowl at the very end, whisk in a spoonful of the soup and a tablespoon of cornstarch or arrowroot powder. Pour it back into the soup, and voila, a thicker soup.
Hello! I'm a freelance writer and photographer living in Kilkenny, Ireland. Honeysuckle Life® is my creative outlet for my adventures in my home, kitchen, and travels. I'm available for hire, so if you would like to see a portfolio, please contact me!
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