I love Chinese chicken & sweetcorn soup so I decided to use the leftovers from a roast chicken dinner to produce this. Served with a hunk of crusty home-made bread, it made a filling lunch for 4 or could have been stretched easily to serve 6.
It’s not greatly different to the Chinese chicken & sweetcorn soup you would get from a takeaway or in a restaurant except that it is a little heavier due to the potatoes, which makes it a meal rather than a light starter soup.
This really isn’t meant to be a fixed recipe, it’s more of basis to give you an idea how you can turn what a lot of people would just waste or at best compost, into a delicious meal.
I used a pressure cooker, mainly for convenience and speed, but the same could have been made just using a large saucepan with a lid and more time, perhaps an hour simmering.
Ingredients for Chinese Style Chicken & Sweetcorn Soup from Leftovers
- 1 stripped medium size roasted chicken carcass
- 1 onion
- 2 cloves of garlic
- 1 tablespoon of olive oil (any veg oil would do)
- 6 small leftover boiled potatoes
- 1 mug of frozen sweetcorn
- 4 heaped teaspoons of cornflour
- 2 teaspoons of dried ginger or grated fresh ginger
- 3 chicken stock cubes
- 1.2 litres water
- salt and pepper
Method for Chinese Style Chicken & Sweetcorn Soup from Leftovers
- Chop the onion and garlic finely and add to heated oil in the base of the pressure cooker. Gently fry for about 5 minutes to soften and begin to brown the onions.
- Add the water and the chicken carcass broken up into the pan, turn up the heat and place the lid on.
- Once the cooker achieves pressure (15lb/sq in) turn down the heat to minimum to just keep it hissing gently. After 5 minutes switch off the heat and leave it to cool down so it is no longer under pressure
- Pour the liquid through a sieve into another pan. Allow the contents of the sieve to cool so you can handle them without burning your fingers.
- Remove the chicken bones and any meat. Add the cooked onion back into the pan. Add the cooked potatoes and blitz with a hand liquidiser in the pan.
- Add the stock cubes, dried ginger and taste – it may be salty enough just from the stock cubes. Add salt and pepper as required. Add the sweetcorn and gently simmer for 5 minutes.
- Whilst the soup is simmering, remove any meat adhering to the bones and chop or pull apart any larger pieces of meat. Add to the soup.
- Mix the cornflour with a little water and add to the pan, keep stirring until it thickens. If not thick enough, add a little more cornflour.
Fresh ginger is a little better if available. The number of stock cubes depends on how strong your stock has turned out. I found 3 Oxo was right this time.
The potatoes are optional, of course. If you had mashed potato left over that would work but I don’t think roast would be quite right.
Another option we have used in the past is to add a pack of noodles to the soup to bulk it up. The soup can be frozen into portion sizes.