I left the soup in the fridge so that I could skim off the fat easily. Then I used a colander to drain the soup from the bits of chicken and vegetable (yes, I remembered to use a second saucepan so that I didn’t throw the stock down the drain). The chicken came away from the bones very easily. I whisked all the bits of veggies and chicken together in a blender and added the mixture to the stock. It was really good. Not as salty as I was expecting as I’m used to ready made soup. I have enough for today’s lunch and tomorrow. Rob will be home for lunch then and be able to have some too.
It’s not something that I would make if I had people round to eat, there is a lot of messy fiddling about in the middle stage. It’s a good way of using every tiny scrap of leftover chicken.