Left over roast chicken (the whole thing, bones, skin, the lot!)

1 or 2 leeks

1 medium/2 small potatoes

A parsnip

Two or three handfuls of sweetcorn, tinned or frozen

This is more of a chicken and veg soup really, but my girls refer to it as chicken & sweetcorn! I make this with the left overs from a roast chicken, once the majority of the meat is gone I shove the carcass into a pan (or the slow cooker) cover it with freshly boiled water and boil it gently for 30-60 minutes (or all day/several hours in the slow cooker). Strain out the bones and strip off the last bits of meat once it’s cooled off a bit, keeping the stock for the soup.

Roughly chop leeks and sweat in some olive oil until soft but not browned, add a clove or two of crushed/chopped garlic, then after a couple of minutes add the stock. Into this add a couple of potatoes, maybe a parsnip (all peeled and roughly chopped) and a couple of handfuls of sweetcorn. There should be enough veg to nearly fill the pan, but be covered by the stock. Simmer this for about half an hour, then blend with the hand blitzer until it’s all smooth. Add back the chicken meat (cut or shredded if it’s in big pieces) and another handful of sweetcorn. Season with salt and pepper and a sprinkle of sage & thyme.