Put a spring in your soup with The Fish Hotel’s Head Chef David Hall’s Spring Minestrone Soup recipe, perfect for using up leftovers to make a hearty and healthy lunch.

Step 1

Remove chicken from your leftover roast chicken.

Cover carcass with 3 liters of water and add any white vegetables and herbs you have I used:

• 1 White onion peeled and cut in half
• 2 Celery sticks cut in half
• ½ Leek
• 2 Bay leaves
• 3 Sprigs of thyme
• 2 Cloves of garlic

Step 2

Bring the stock to the boil and then simmer for 2 – 3 hours stirring occasionally.

Step 1

For the soup you can use leftovers you have in your house. I used:

• 1 White onion finely cut
• 3 Carrots diced
• 3 Slices of streaky bacon (optional)
• 100g Spaghetti broken into small noodles
• Dice left over chicken
• ½ Courgette diced
• ½ Celery diced
• 1 Bunch of asparagus or other spring vegetable
• ½ Bunch of parsley finely chopped

Step 2

Fry bacon until lightly caramelised.

Step 3

Add the diced onion and carrot and cook without colour.

Step 4

Add chicken stock and broken spaghetti noodles.

Bring to the boil and simmer until spaghetti is almost cooked.

Then add your chicken and spring vegetables.