- 1 cup shredded roast chicken
- 2 chicken carcasses
- 8 cups chicken stock
- 1/2 cup diced turnips
- 2 cups cooked mushrooms
- 2 cups torn kale
- 1 lemon, juiced
- Salt and freshly ground black pepper, to taste
- 1 cup torn parsley
- Extra virgin olive oil, to garnish
Leftover roast chicken and mushrooms get new life in this easy and comforting soup. Fresh greens, root veggies and bright lemon make this soup filling and flavorful.
In a large pot, cover the chicken carcasses with chicken stock, bring to a boil and reduce to a simmer for 30 minutes.2.
Remove the carcasses with kitchen tongs and discard.3.
Add the turnips and simmer for 5 minutes. Add the mushrooms, chicken and kale and simmer for 5 more minutes.4.
Season with salt, pepper and lemon juice to taste.5.
Finish with torn parsley and a drizzle of olive oil.