Chicken, Carrot and Parsnip Soup

The chicken for this soup came from a roast in a casserole dish. The chicken breasts were on top of a bed of sliced carrots (2) and a parsnip, along with a little water. The chicken was salted with sea-salt, pressed into the flesh. Then the whole ensemble was drizzled with some sunflower oil.

After roasting for an hour (45 minutes under glass, and then with the casserole dish lid removed for a further 15 minutes, until slightly browned) at 190 deg C, the dish was placed on the hob, and allowed to cool.

Once cooled, the chicken was removed from the dish, and the vegetables were placed in a lidded pot in boiling water. The soup was made with some of the surplus chicken, after the chicken breasts were sliced with an electric knife.

The vegetables were boiled for a further twenty minutes, before being mashed. Then the pieces of chicken (diced) were added, along with chicken stock, a little vegetable stock, and two pinches of sage. Simmered for another half an hour, after which the soup was ready to serve.