Leftover’s Chinese Chicken & Sweetcorn Soup

One of those ‘takeaway cheat’ meals packed full of nutrition with no added sugar at all… it tastes much better than the salty Chinese equivalent, promise!

Leftover’s Chinese Chicken & Sweetcorn Soup

If you’ve had a Sunday roast and you’re just going to throw away that chicken carcuss, STOP RIGHT NOW! Step away from the dustbin and put that chicken back on the side. You can make the most tasty soup with that… and with the meat closest to the bone being the most nutritious part of the chicken, there’s absolutely no excuses for throwing it away.

Ingredients

• 1l chicken stock
• chicken scraps
• 1 brocolli (chopped)
• Handful spinach
• Bunch spring onions (chopped)
• 2 cups of sweetcorn
• Salt and pepper

Method

It’s another slow cooker treat… so not only is this soup ridiculously cheap to make with just leftovers and a few cupboard ingredients, it’s also super easy. Whack it all in and let it soak.

I cooked mine on a high setting. So just set your slow cooker to the correct gauge depending on when you’re eating it, add a little oil (1tsp will be enough), add your stock and then chuck in everything else. Leave your soup to soak in all the flavours and let those aroma’s float throughout the kitchen…

Once it’s cooked, you can eat straight away or why not take it to work to warm you up? That’s what I’d do anyway…

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You might also find the ‘How to Roast a Chicken’ post helpful for this recipe.