Active Time
15 Mins
Total Time
15 Mins
Yield
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. This soup isn't just a good way to use up leftovers, it's also rich in nutrients, which means it'd be a great help to anyone who's sick. Sumac is used in Mediterannean and Middle Eastern cuisine and has extremely high levels of antioxidants. Kale is rich in antioxidants and electrolytes and is one of the most nutrient-dense foods in existence. Finally, ginger aids digestion and has anti-inflammatory properties. 

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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