Chicken leftovers miso soup

On Saturday we invited a couple of friends to come over for dinner. I cooked a roast chicken with lemon and spices for a main course, as well as garlicky roast potatoes, carrots and parsnips. The next day I cooked a soup with chicken leftovers and miso paste.

Chicken leftovers miso soup
Ingredients:
Chicken leftovers (carcass, leg bones as well as about 200g meat)
2 carrots (cooked, if you have any leftover or fresh, or mix)
a couple of dried kaffir lime leaves (optional)
1/2 onion
1 leek, finely sliced
1 packet of Miso soup
2 tbsp soy sauce
1tbsp white wine vinegar
200g sweet potato, cubed

Place the chicken carcass and meat in a big pan, pour over the water to cover it, bring to boil, then lower the heat and simmer for about half an hour. Add the dried kaffir lime leaves if using, or bay leaf if you prefer.
Remove the bones from the broth, pick whatever meat is there left, and tear it into smaller bits. The meat goes back in the broth.
Chop the carrots (I did a mix of fresh and cooked). Finely slice the leek and half an onion, add to the soup.
Add the Miso soup paste, soy sauce, white wine vinegar and cubed sweet potato. Cook on low for about 15 minutes. Serve hot.

This is a lovely flavourful soup, you can add whatever veggies you have leftover. I loved the addition of seaweed, really livens it up.

I used Miso Tasty Classic Shiro Miso Soup, it is a sweet miso soup. The packet includes a sachet of soybean paste and a small packet of dried onions, wakame seaweed and kelp. I had this sachet for ages, I think it was one of the freebies where you could try a Miso soup by filling in a request online. It was lurking in the cupboard for a long time, so this recipe is definitely a contender for #KitchenClearout linky.
Get your Miso Tasty online, or look for it in the supermarkets, I've seen it in Waitrose.

And there's another super linky which calls for leftover soup recipes this month - Super Soup hosted by Jo at Jo's Kitchen.