Meredith Food Studios
Active Time
15 Mins
Total Time
15 Mins
Serves 2

After you’ve made Chef Seamus Mullen’s sumptuous Roast Chicken With Dukkah and Citrus, use the leftover meat and veggies for this wholesome and satisfying soup.

How to Make It

Step 1

Heat chicken stock in a large pot over medium until simmering. Add left-over chicken, left-over vegetables, and kale; simmer until vegetables are heated through and kale is wilted, 5 to 7 minutes.

Step 2

Season with sumac, salt, and pepper; remove from heat. Garnish with julienned ginger, cilantro, and mint.

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