Roast chicken soup

Roast chicken soup

Use up leftover chicken in this rustic soup with garlic cream and cheesy scones on the side

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 35 mins

Freezable

Can be frozen without garlic cream

Method

  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.
Try

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.

IF YOU WANT TO USE A SLOW COOKER

Gently fry your onions, carrots and thyme for 15 mins then tip it with the veg into your slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass remove it now, shredding remaining chicken from bones. Stir back into the soup, or add leftover chicken now, plus peas. Cook for 30 mins more. Remove half the mixture then puree with a stick blender to your liking.

PER SERVING (WITHOUT SCONES)

339 kcalories, protein 39g, carbohydrate 18g, fat 13 g, saturated fat 3g, fibre 6g, sugar 11g, salt 2 g

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Annie

    08 April 2009

    Annie rated and commented on this recipe

    4 stars

    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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  • Binder photo kasia

    15 June 2009

    kasia rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo pynner

    18 June 2009

    pynner rated and commented on this recipe

    5 stars

    Sorry forgot to rate recipe

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  • Binder photo rebecca

    26 July 2009

    rebecca rated and commented on this recipe

    5 stars

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

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  • Binder photo Resepte

    03 August 2009

    Resepte rated this recipe

    5 stars

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  • Binder photo Donfo

    16 September 2009

    Donfo rated and commented on this recipe

    4 stars

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

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  • Binder photo 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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  • Binder photo Sunny Sweet Pea

    06 October 2009

    Sunny Sweet Pea rated and commented on this recipe

    4 stars

    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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  • Binder photo beccyw1987

    17 October 2009

    beccyw1987 commented on this recipe

    easy to make and tasty

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  • Binder photo Debsdelight

    16 November 2009

    Debsdelight rated and commented on this recipe

    5 stars

    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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  • Binder photo sal

    23 November 2009

    sal rated this recipe

    4 stars

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  • Binder photo AliR

    04 December 2009

    AliR rated and commented on this recipe

    5 stars

    great recipe. very easy to make and tastes delicious. I'll be making this again and maybe i'll make the garlic cream next time to see if it adds something extra to the taste.

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  • Binder photo cloud9clara

    02 January 2010

    cloud9clara rated this recipe

    4 stars

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  • Binder photo my dishes

    02 January 2010

    my dishes rated this recipe

    3 stars

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  • Binder photo Anne

    14 January 2010

    Anne rated this recipe

    5 stars

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  • Binder photo scottishdiva

    17 January 2010

    scottishdiva rated this recipe

    4 stars

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  • Binder photo Shez Recipes

    28 January 2010

    Shez Recipes rated this recipe

    4 stars

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  • Binder photo emmalooroo

    23 April 2010

    emmalooroo rated and commented on this recipe

    4 stars

    A good recipe for left over roast chicken, was easy to make and tasty!

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  • Binder photo jessc

    26 April 2010

    jessc rated and commented on this recipe

    5 stars

    A real family favourite and delicious soup

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 35 mins

Freezable

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
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PER SERVING (WITHOUT SCONES)

339 kcalories, protein 39g, carbohydrate 18g, fat 13 g, saturated fat 3g, fibre 6g, sugar 11g, salt 2 g

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