This is a delicious guinea fowl soup using Christmas Day leftovers — a warming bowlful that makes the most of what's left from the feast.

1 leftover guinea fowl leg
1 leftover guinea fowl breast
1 onion, finely chopped
2 cloves of garlic, minced
2 carrots, diced
2 celery sticks, diced
1 potato, diced
1 bay leaf
Fresh thyme sprigs
1.5 litres of chicken or vegetable stock
Olive oil
Sea salt and pepper to taste
Fresh parsley, chopped
Splash of dry white wine

How to Make Guinea Fowl Soup Using Christmas Day Leftovers

Carefully remove the meat from the leftover guinea fowl leg and breast, then shred it into bite-sized pieces. Set aside the shredded meat.

In a large, heavy-bottomed pot, heat a generous drizzle of olive oil over medium heat. Once the oil is shimmering, add the finely chopped onion, minced garlic, diced carrots, and diced celery sticks. Sauté the vegetables until they are softened and the onion is translucent, which should take about 5 minutes.

Stir in the diced potato along with the bay leaf and a few sprigs of fresh thyme. These ingredients will add depth and fragrance to your soup.

For an added layer of flavour, pour a splash of white wine into the pot to deglaze it. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot, which are full of flavour. Allow the wine to simmer until it has mostly evaporated.

Pour in the chicken or vegetable stock, bringing the mixture to a gentle boil. This liquid will form the base of your soup.

Reduce the heat to low and let the soup simmer gently for about 20 minutes, or until the vegetables are tender and the flavours have melded together.

At this stage you could choose a smooth soup by using a hand blender, remember to remove the thyme and bay leaf.

Stir in the shredded guinea fowl meat, ensuring it warms through. Taste the soup and adjust the seasoning with salt and pepper as needed.

Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of colour and fresh flavour.

This comforting and hearty guinea fowl soup using Christmas Day leftovers is perfect for making the most of the feast.

Serve with crusty bread.

Note: I wrote this recipe before starting cooking. As well as following the above, I added a dollop of tomato purée and a teaspoon of Dijon mustard. I added a pinch of chilli flakes too.

Christmas leftovers transformed — guinea fowl soup simmering at Casa Adora

Good — this one sits in both the Soup Hub and the Game Bird Hub, so the footnote needs both references. Here's the updated version:

This guinea fowl soup is part of the Game Recipes hub — a collection of wild and seasonal recipes from Casa Adora and the road. It also features in the Soup Recipes hub alongside 29 other soups — from chilled gazpacho to hearty broths and Asian-inspired bowls. Wonky photos, proper food, genuine adventures – The Flexible Chef.