River Cottage Australia



As we head into winter, you'll need an easy, go-to recipe to warm up those cool nights.


  • Chicken carcass (leftover from the roast)

  • 2 onions, finely diced

  • 4 sticks celery, finely diced

  • 1 carrot, peeled and finely chopped

  • 2 bay leaves

  • ¼ cup small macaroni

  • 1 roast potato, roughly chopped (leftover from the roast)

  • 1 roast carrot, roughly chopped (leftover from the roast)

  • 2 stalks kale, stem removed, leaves finely chopped

  • 2 stalks spring onion, finely chopped


  • 1.

    Place the chicken carcass in a large pot and cover with cold water. Add half of the onion, half of the celery, raw carrot and bay leaves. Bring to a boil then leave to simmer covered, for one hour.

  • 2.

    Drain the stock, keeping the carcass. Pick any leftover meat on the carcass and set aside. Discard the other vegetables.

  • 3.

    In a heavy based saucepan, add a splash of olive oil and gently fry the remaining onion and celery. Add 1.5 litres of stock and bring to a simmer. Add macaroni and leave until just cooked through. Add roast potato, roast carrot and left over chicken meat.

  • 4.

    Remove from heat. Stir in kale and spring onion. Serve hot.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 14kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 0g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 5mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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