Having picked some shards of meat from the carcass of the satsuma chicken (which were originally intended for a noodle soup), they were left over in the fridge. Some ready-bought chicken soup was elaborated with this extra meat, some home-made croutons and some home-grown parsley.
Ingredients (Served 1)
carton Covent Garden Chicken Soup (reduced from £1.50 to 68p)
leftover chicken pieces
leftover bread bun (any bread will do)
fresh chopped parsley (grown in pot on terrace)
salt and pepper
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Add the chicken pieces to the soup and heat.
To make the croutons, slice the bread and fry in a little olive oil, generously seasoning with salt and pepper and making sure not to burn.
To serve, scatter the croutons on top of the soup, and then generously garnish with parsley.
Total cost - 68p
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