Roast chicken soup

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1. Video tutorial: Making soup

1. Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins.
2. Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, peas and seasoning, then simmer for 5 mins until hot through.
3. Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.

Feta & spinach scones

Heat oven to 180C/fan 160C/gas 4. Put 280g self-raising flour and a large pinch of salt into a large bowl and make a well in the centre. In a separate bowl, combine 100g cubed feta, 3 tbsp sunflower oil, 2 eggs, 280ml Greek yogurt and a small handful baby spinach leaves, roughly chopped. Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 mins. Cool, then serve in wedges.

PER SERVING (WITHOUT SCONES)

339 kcalories, protein 39g, carbohydrate 18g, fat 13 g, saturated fat 3g, fibre 6g, salt 2 g

Latest comments and suggestions

• Annie

  08 April 2009

  Annie rated and commented on this recipe

  

  This is a really nice soup, a tasty way of using up the left over roast. I add a small potato, just to thicken it up a bit, and, I have to admit, I don't bother with the garlic cream!

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• kasia

  15 June 2009

  kasia rated and commented on this recipe

  

  Soup is OK. Done it without thyme and with veg stock. But with small potato as suggested. Did not bother with garlic cream either. Scone is the hit!!! Absolutely fab!!! Made it just with feta and it went down a storm!!! Even with my two-and-a-half year old! It's coming a bit sticky, so have handful of extra flour ready on side.

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• pynner

  18 June 2009

  pynner commented on this recipe

  Made the soup for lunch everyone enjoyed it. Didn't use the garlic cream but did put a clove of garlic in the pan with the onion, carrots and thyme.The soup was quite thick even without adding a potato.

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• pynner

  18 June 2009

  pynner rated and commented on this recipe

  

  Sorry forgot to rate recipe

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• rebecca

  26 July 2009

  rebecca rated and commented on this recipe

  

  Very quick and easy. added garlic with the onion. Hoping it will keep swine flu away.

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• Resepte

  03 August 2009

  Resepte rated this recipe

  

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• Donfo

  16 September 2009

  Donfo rated and commented on this recipe

  

  GORGEOUS ! didnt add the garlic/yoghurt...this soup does not need it ! added potato chunks tho ...everyone wanted seconds !

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• Lezzles

  24 September 2009

  Lezzles commented on this recipe

  made this last night but without the thyme, garlic and cream and was delicious.....

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• Sunny Sweet Pea

  06 October 2009

  Sunny Sweet Pea rated and commented on this recipe

  

  This soup was yummy. Didn't bother with the garlic yoghurt or the scones. I added more stock than suggested as I needed to make a more than the recipe suggests. Meant it was a bit runny but was very yummy anyway :P Perhaps I will add a potato like some people have suggested.

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• beccyw1987

  17 October 2009

  beccyw1987 commented on this recipe

  easy to make and tasty

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• Debsdelight

  16 November 2009

  Debsdelight rated and commented on this recipe

  

  So So Easy and tastes so Fabulous. All the family really enjoyed this and wanted to know when it would be served again. Like most people I did not do the garlic cream - no harm done! I added a small amount of left over mashed potato/veg from the sunday roast at the same time as the chicken. Will be a regular on my menu. Wonderful for using up roast chicken left overs.

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Ingredients

• 1 tbsp olive oil
• 2 onions , chopped
• 3 medium carrots , chopped
• 1 tbsp thyme leaves, roughly chopped
• 1.4l chicken stock
• 300g leftover roast chicken , shredded and skin removed
• 200g frozen peas
• 3 tbsp Greek yogurt
• 1 garlic clove , crushed
• squeeze lemon juice

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 35 mins

Can be frozen without garlic cream

Ingredients

• 1 tbsp olive oil
• 2 onions , chopped
• 3 medium carrots , chopped
• 1 tbsp thyme leaves, roughly chopped
• 1.4l chicken stock
• 300g leftover roast chicken , shredded and skin removed
• 200g frozen peas
• 3 tbsp Greek yogurt
• 1 garlic clove , crushed
• squeeze lemon juice

PER SERVING (WITHOUT SCONES)

339 kcalories, protein 39g, carbohydrate 18g, fat 13 g, saturated fat 3g, fibre 6g, salt 2 g

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