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img_8752What do you do with leftover chicken or turkey? You could, of course, make sandwiches or use it in a pasta or risotto dish but my favourite way to use chicken or turkey is to make my hearty chowder. My daughter used to love the day after Thanksgiving way more than Thanksgiving itself as she simply loved this soup. It is thick and hearty and makes a great lunch with a piece of crusty bread and butter. If you want a thinner version or feel it is too thick after having puréed the veggies, then simply add a bit more hot chicken stock, or you could just add more cream.

Serves 6 to 8


250 g / 9 oz cooked chicken, off the bone
30 g / 2 tablespoons butter
1 medium onion, diced
5g / 1 teaspoon curry powder
5 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 celery stick, cut finely
1 cup peas or corn (from a can, frozen or cooked freshly)
750 ml / 3 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon Herbs de Provence
1 tablespoon fresh parsley, finely chopped
250 ml / 1 cup thick cream


Cut the chicken into bite sized pieces
Melt the butter over medium high heat in a large soup pot or dutch oven
Add onion and sauté until translucent, do not allow to brown
Stir in the curry powder and cook for 1 minute, stirring constantly
Add the potato, carrot, celery, stock and season to taste
Bring to the boil, uncovered
Cover and allow to simmer for about 15 minutes
Remove from the heat and using an immersion blender, purée the soup to your liking
Return to the heat
Add the chicken, peas or corn and Herbs de Provence
Cook 5 minutes longer
Pour in the cream and stir until well blended
Sprinkle on the parsley
Serve hot with crusty bread