Don't toss out the carcass of Sundays roast chicken - there is more to be done with it. Get 2 meals for the price of 1 with this chicken and butternut soup, which uses the carcass (and what meat is left on it) to make up the stock/base.

You will need:

- Leftover carcass of a roast/rotisserie chicken
- Boiling water to cover chicken
- 1 x butternut, peeled and chopped into small chunks
- 1 x small sweet potato, unpeeled, chopped into small chunks
- 2 onions
- 2 x chicken stock cubes
- salt and pepper to taste
- Pinch of dried chili flakes
- Pinch of dried oreganum


1. Place the chicken in a large pot and just cover with boiling water

2. Simmer the chicken for 20 - 30 minutes. Remove chicken from pot and place on a chopping borad. Shred any meat off the bones and place back into the stock in the pot. Discard any bones/cartilage.

3. Place the pot back onto the stove and add in the chopped butternut, sweet potato and onion. Also add the 2 stock cubes and seasonings.

4. Simmer for 30 minutes. Remove from heat and blend until smooth.

5. Once desired consistency is reached, place back into pot to re-heat slightly.

6. Serve topped with crumbled feta and (if you not watching your carbs) a fresh whole-wheat roll.