I have never had so many requests for a recipe, which is pretty bloody flattering!

This was the first time I’ve made a soup from the leftovers of a roast, and I will be doing it every time from now on. It’s so easy and so tasty – plus any saving on waste is a win in my eyes!

You could definitely whack the stock on in the slow cooker over night to save you some effort the next day.

Ingredients (serves about 4)

2 onions
4 carrots
4 sticks of celery
2 bay leaves
5 whole peppercorns
1 free-range roast chicken carcass, with leftover chicken attached
1 large knob unsalted butter
olive oil
3 cloves garlic
4 shallots
Handful of spinach
Handful of kale
Some form of noodley pasta – we used tripoline as we had some mum had brought over from Italy, a tagliatelle would work too
Half a lemon
Hot sauce (something with flavour like Tobasco or Sriracha)


Peel and roughly chop the onions and roughly chop 2 carrots and 2 celery sticks. Chuck it all in a large pan with the bay leaves, peppercorns, a pinch of sea salt and the chicken carcass (I’m sorry to keep saying carcass).

Fill the pan with cold water so everything is covered then bring to the boil on a high heat. Reduce to a simmer and cook for around an hour. I forgot about it and cooked it for closer to two. Didn’t seem to matter.

[If you are making it all straight away start the next steps about 20 minutes before the hour is up. If not skip down to the * and come back to this and just pop the stock back on to warm.]

Peel the remaining carrots and thinly slice along with the remaining celery, garlic, and shallots.

Put the butter and a tablespoon of olive oil in another large pan on a low heat, add the garlic and shallots and cook until softened.

Add carrots and celery and cook for another 5 minutes.

*Remove the chicken carcass from the stock, pull off any bits of chicken and put to one side. (I got Matt to do this bit)

Strain the stock through a sieve into the veg pan. Bring to boil then reduce to low and simmer for 20 minutes.

Add the kale, pasta and the chicken and cook for another 10 minutes or until the pasta is cooked.

Add the spinach about 30 seconds before serving and stir through.

Divide between bowls with a sprinkle of fresh, chopped parsley, a good amount of fresh black pepper and some hot sauce for the grown ups.