Make use of leftover roast chicken with this hearty soup recipe.


  • roast chicken meat approx 6oz
  • brocolli stalks x 3
  • 2 garlic cloves
  • 1 onion
  • 1-2 tsp of green thai curry paste
  • 4 medium sized potatoes
  • 2 carrots (or any left over vegetables)
  • 1 can of coconut milk
  • 3 pint chicken stock


  • Brocolli can be a delicious vegetable and would be a lovely match with my roast chicken, however when paying by weight it is a shame and costly to throw away the stalk, in this recipe we use up the remaining meat from a roast chicken carcass, the brocolli stalks and any roast vegetables that were under the chicken that are left over!
  • The chicken stock may have been prepared from the carcass and any vegetable trimmings from the leek, carrot and onion, alternatively use a cube.
  • Sweat off the onion and garlic in a saucepan.
  • Add the chopped broccoli stalks and carrots and cook for a further 2-3minutes.
  • Now add the coconut milk and green Thai curry paste, reduce for 2-3 minutes.
  • Add the potatoes and stock, boil for 22-25 minutes until tender.
  • Whilst cooking shred the chicken meat into nice little strips.
  • Blitz with a stick blender, correct consistency and season to taste.
  • Add the chicken meat to the soup and reheat thoroughly.
  • Taste and serve!

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