SBS Food

www.sbs.com.au/food

Chicken and vegetable soup with parsley pesto

The day after a roast chicken dinner, this is the perfect soup to use up any leftovers - and those root veg calling out to me from the crisper before they pass their use-by date!

Chicken and vegetable soup with parsley pesto

Credit: Danielle Abou Karam

  • serves

    4

  • prep

    20 minutes

  • cook

    2:30 hours

  • difficulty

    Easy

serves

4

people

preparation

20

minutes

cooking

2:30

hours

difficulty

Easy

level

Stream free On Demand

Thumbnail of Pesto

Pesto

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Ingredients

  • leftover whole chicken from last night’s roast (with 1 breast left)
  • 20 g butter
  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 leek, white part only, roughly chopped
  • 2 celery stalks, roughly chopped, leaves reserved
  • 2 carrots, roughly chopped
  • 2 bay leaves
  • 2 cups diced root vegetables of any kind (potato, sweet potato, carrot, swede, turnip)
  • salt and black pepper
Pesto
  • 1 cup pesto greens (any combination of celery leaves, flat-leaf parsley, rocket)
  • 1 garlic clove
  • 1 tbsp grated parmesan
  • 1 tbsp pine nuts
  • 1 tsp lemon zest
  • ½ tsp salt
  • splash olive oil (as needed)

Instructions

  1. Place the leftover chicken carcass in a large saucepan and cover with water. Bring to the boil over high heat, then reduce the heat to low and simmer gently for 2 hours, removing any impurities that rise to the top during cooking. Drain and reserve the stock. Pick the meat off the chicken carcass and coarsely shred.
  2. Heat the butter and oil in a large saucepan pan over low-medium heat. Add the garlic, leek, celery and carrot and cook for 7- 8 minutes or until soft. Add 1½ litres of chicken stock and the bay leaves and bring to simmer. Add the shredded chicken and root vegetables and simmer for 15–20 minutes or until the root vegetables are cooked. The longer you can cook it, the better the flavour is. Season to taste.
  3. Meanwhile, for the pesto, place the greens, garlic, parmesan, pine nuts, lemon zest and salt in a mortar and pestle or food processor. Pound or blend until smooth, adding enough olive oil as you go to achieve the right consistency.
  4. To serve, ladle the soup into bowls and top with a dollop of pesto.
 

Photography by Danielle Abou Karam.

Want more from The Cook Up?

• Stream free here at .
• Get the show recipes, articles and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Pesto

Pesto

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series
Published 5 September 2024 10:52am
By Rae Johnston
Source: SBS



Share this with family and friends