Go Back

Chickenstrone Soup


  • leftover chicken bones, skin, carcass and cartilage
  • 2 litres water or leftover chicken bone broth stock
  • 1 onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 1 tsp tomato paste
  • 1 cup fresh tomatoes chopped
  • 1 cup butternut chopped
  • 1 cup sweet potato chopped
  • 2 bay leaves
  • 1 cup pasta of your choice for a gluten-free option, look out for pasta made from lentils or chickpeas
  • 2 baby marrows chopped
  • 1/2 cup peas
  • 1 cup cannellini beans cooked
  • 2 cups baby spinach
  • Freshly grated parmesan vegan parmesan, or organic dairy source


  • In a large stockpot, add the reserved chicken bones, carcass and cartilage from the roast chicken (or straight out of the freezer if you’ve been saving up the bones).
  • Pour over the stock, add the onion, celery, carrots, tomato paste, fresh tomatoes, butternut, sweet potato and bay leaves, and bring to a bubbling simmer.
  • Once bubbling, turn down the heat and simmer for 30–45 minutes, or until the hardest root vegetables are cooked through.
  • Using a colander, strain the liquid into a heat-proof bowl, keeping  the vegetables aside.
  • Discard the bones, cartilage and bay leaves.
  • Return the vegetables and the strained liquid to the pot.
  • Bring the soup to the boil and add the pasta.
  • Once the pasta is almost cooked, add the baby marrows, peas and cannellini beans and cook for a few minutes until the baby marrow is soft but not too mushy.
  • Remove the pot from the heat and add the baby spinach, stirring it in so that it wilts.
  • Serve in giant soup bowls with chunks of rye sourdough, or seed crackers for a low-carb option, and a liberal grating of vegan or good quality organic or grass-fed dairy parmesan.