Roast Chicken Leftover Soup - cooking recipe

Ingredients

200 g potatoes, mashed
100 g baked potato skins
200 g sage and onion prepared stuffing
200 g roast carrots
5 chicken drumsticks
2 large onions, chopped
1 glass white wine
4 mushrooms, sliced
2 teaspoons oregano
1 liter chicken stock (if you don't make your own)
3 garlic cloves, chopped
100 g green beans
1 teaspoon paprika
1 pinch salt
1 teaspoon sugar
1/2 teaspoon white pepper
1 lemon (1/2 zested and juiced)

Preparation

Preheat oven to gas mark 6, get out a nice tray with a rack to rest your chicken on (you don't need to do this bit if you have some roast chicken leftovers and your husband hasn't been a fatty boom boom and troffed all the remaining chicken while you were asleep).
Take your chicken drumsticks and spray them with a little olive oil. Sprinkle with some lemon zest and juice. Put the squished half of lemon underneath the chicken on the rack so the flavour imparts into the chicken. I like to sprinkle a little salt onto the chicken as well.
Put it in the oven on gas mark 6 for 30-35 minutes until it's done and juicy. Leave to rest for 10 minutes.
After 10 minutes, peel of the skin and feed to husband, to yourself, or throw in the bin, depending if you're on a diet or not. Chuck your drumsticks into a big pan. Cover with the water and some salt and a pinch of the herbs. Cover and boil for about 40 minutes. If you can't be bothered doing this step as you don't have leftover chicken, just use some stock cubes or concentrate. I was feeling particularly cookin that day, hence making the stock.
Pull out the skin with some tongs and strain the liquid if the chicken has fallen apart removing any bony or gristle bits. Keep the liquid to one side as this is your stock.
Strip the chicken off the bones using a fork and discard the bones; put chicken to one side.
In the same big pan heat the olive oil and throw in the onions and garlic. Fry for about 5 minutes and then add the other veggies, giving it a good stir.
Pour over the stock. Add the chicken, the wine and the spices and sugar. Bring to the boil and simmer for 30 minutes. I like to add an extra stock cube in as well, but this is up to you depending on how chickeny you want it.
Before serving, squeeze over the remainder of lemon juice. Serve with chunky bread and feel very pleased with yourself.