One roast chicken. Three meals. Zero stress. Last night’s roasted chicken didn’t get forgotten in the fridge — it became: • Soup for tonight • A chicken pie for the freezer This isn’t about being perfect or “from scratch everything.” It’s about thinking clearly, using what you already have, and letting food do its job more than once. Soup doesn’t need rules. Pie crust doesn’t need to be fancy. Confidence comes from doing, not overthinking. I put together a simple, real-kitchen write-up you can save or share — imperfect in the best way. One chicken. Two comfort meals. That’s Rooted at Home. Quick Chicken Soup (Dinner Tonight) You’ll need: Chicken bones + skin Shredded chicken (some, not all) 1 cup of potato or sweet potato 1 onion, chopped 2 carrots, sliced 2 celery stalks, sliced Salt & pepper Optional: garlic, thyme, bay leaf, noodles or rice How it comes together: Put the bones and skin in a pot and cover with water. Bring to a gentle simmer (not a hard boil). Add onion, carrot, celery, and seasoning. Simmer 30–45 minutes while life happens around you. Strain out bones if you want (or don’t). Add shredded chicken back in. Toss in noodles or rice if using — cook until tender. Taste. Adjust salt. That’s it. Soup. Chicken Pie for the Freezer You’ll need: Remaining shredded chicken 1 cup frozen peas or mixed veg 1 cup of sweet potatoes 2 tbsp butter 2 tbsp flour 1½ cups milk or broth Salt & pepper Pie crust or biscuit topping How it comes together: Melt butter in a pan. Stir in flour and cook 1 minute. Slowly whisk in milk/broth to make a simple sauce. Add chicken and vegetables. Season gently — remember it concentrates when frozen. Pour into a pie dish. Top with crust or biscuits. Freeze unbaked, labelled and dated. Future-you will be grateful.