Ingredients:
1 half eaten roasted chicken
1 potato
1 carrot
1 onion
1 dash salt
1 dash pepper
1 dash parsley 1 dash basil
Strip the remains of your roast chicken and place whatever meat you may have gathered in a pan. Discard the skin and bones.
Chop potato carrot and onion and put in the pan. Put enough water or chicken stock in the pan to just cover ingredients. Add a bay leaf of available
Cover pan and cook on low or simmer for 45 minutes until vegetables are tender. Remove bay. Season and serve.
You can add any root vegetable you like just make sure they are cooked. If the vegetables are all cut the same size they should cook at the same rate. Change the herbs to suit your taste.
