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Chicken and corn soup

Chicken Soup - Using Left Over Chicken

An award winning soup  made from left over chicken

Course Main Course
Keyword chicken, soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 400 grams chicken - sliced or diced
  • 1 kumara peeled and chopped into pieces (sweet potato)
  • 2 fresh garlic cloves
  • 2 cm fresh ginger
  • handful fresh parsley , including the stalks
  • handful fresh coriander , including the roots (if available)
  • 2 cups water
  • 4 cups chicken stock
  • salt and pepper to season
  • 1 fresh corn cob with the kernels sliced off

Rocket Pesto

  • 1/2 garlic clove
  • 1 tablespoon pine nuts
  • 2 tablespoons heaped of Parmesan cheese
  • 3 tablespoons good quality olive oil
  • 80 grams fresh rocket leaves


  1. To make the soup add the chicken, kumara, garlic, ginger, parsley and coriander to a large soup pot and then add the water
  2. Bring to a simmer and then season with salt and pepper
  3. Cook on a simmer for approximately 45 minutes

  4. Add the corn kernels and continue to cook for a further 5 minutes
  5. To make the pesto put all of the ingredients into a small blender and pulse until combined into a paste
  6. Taste the soup and add more seasoning if required before removing from the heat
  7. Remove the stalks of the herbs from the pot

  8. (Optional) Use a masher to mash the kumara pieces until they are smooth and thicken the soup
  9. Serve with a dollop of the pesto