Chicken and vegetable soup

Or how to use left overs of roasted chicken. A delicious one by the way, but a bit to much for both of us. Since I don´t like to waste food, I arranged something with some vegetables lying around in the kitchen. Other variations might result delicious as well!

Chicken and vegetable soup


Ingredients:

Left overs of one roasted chicken (carcass included)
1 large onion
3 garlic cloves
2 carrots peeled
1 large parsnip
1 big sweet potato chopped in cubes
1 leek
2 bay leaves
1 large parsley spring
1 large thyme spring
olive oil to taste
salt and pepper


Start by separating the chicken flesh from the bones and carcass. Reserve the meat and place the bones and carcass in a pan. Add around 1liter of water. Add half of the onion, 2 garlic cloves, 1 carrot chopped in half, and a bouquet made with the bay leaves, 1 parsley spring and the thyme spring. Add a pinch of salt and bring to a boil, letting simmer for around half an hour (or more if you want a more pronounced taste). Filter the broth and reserve.

In a another pan, add the other half of the onion, chopped, the garlic cloves also chopped, and the sliced leek. Add a bit of olive oil to taste and bring to medium heat, until the onion is soft but not brown. Add the chicken broth and the sweet potatoes. After around 10 minutes, add the carrot and parsnips previously chopped in thin slices. Add also the reserved chicken meat and let cook for another 10 min, or until the sweet potatoes are soft. Finally add salt and pepper to taste, and chopped parsley.

In this case I served with some polenta slices on the top, and some fresh bread on the side.