Roast chicken soup

Roast chicken soup

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(74 ratings)

By

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Can be frozen without garlic cream
Nutrition info

Nutrition per serving (without scones)

kcalories
339
protein
39g
carbs
18g
fat
13g
saturates
3g
fibre
6g
sugar
11g
salt
2g

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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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.

Recipe from Good Food magazine, March 2009

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Comments

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hellsnells's picture
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kept the recipe the same well nearly just missed out garlic cream and added one clove to the carrots etc at the beginning. I really didn't enjoy this soup at all i think the thyme over powered it and i made sure i didn't add too much as i'm not a huge fan of the herb on it's own! Not for me so wont be making it again!

jinksy's picture
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I dont bother with the garlic cream either but added a little garlic to the onions when frying. I also used a finely chopped potato to thicken it up a bit and added chopped fresh chives. Served with a Sainsburys Garlic and herb flat bread.. an absolute hit in my household

blogjob's picture

Lovely. I've made it without the thyme and topping. It freezes and reheats really well too.

The first time I did it I cut down the chicken thinking there was too much... I was wrong, you need lots of chicken.

I use 1 litre of stock (2 cubes) as I find it very watery otherwise. I add a small grated potato in the final 10 minutes.

I cut the peas down to somewhere a little over 100g instead of 200g as I found them just too plentiful otherwise.

I would blend mine directly in the pan without separating the mixture but it has a tendency to over blend the chicken chunks, so next time I will respect the recipe.

5 soup ladles full per freezer bag and I've plenty of healthy meals for the week.

sedger's picture
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Great, quick and easy. I added a potato too, plus some fennel seeds in frying stage, and I did the garlic yogurt. Simply gorgeous!
Highly recommend.

dalvinder's picture
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I made this with only half the quantity of chicken and one carrot; i added a sweet potato to make up and after the other comments, didn't bother with the yoghurt either. It was great and easy to make so will def be making again for the family.

timlayton's picture

Sadly this looked like something regurgitated......could not reserve this to guests...tasted ok

kitten04's picture
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tasted really nice didnt use garlic cream either served with chebbatter

kingliff1's picture

Yummy yummy, I used liquid stock to give a better taste.. Lovely cheap easy soup to make .

kingliff1's picture

Yummy yummy, I used liquid stock to give a better taste.. Lovely cheap easy soup to make .

kingliff1's picture

Yummy yummy, I used liquid stock to give a better taste.. Lovely cheap easy soup to make .

hgvpilot's picture
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Great soup with a small potato added as before just to thicken and the garlic cream is yum really makes this into something special

carolyn1972's picture
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made this today for the first time & it was scrummy! i forgot to put the peas in though! the scone bread was absolutely gorgeous & i think i'll be making this all the time as it was easy although i had to use loads more flour as it was very sticky! i will make the soup again but try to remember the peas next time!

paul7rhg's picture

I added some cubes of celeriac at the beginning - worked well

whimsy's picture
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I skipped the scones but the soup was very nice and simple to make.

I added rosemary in with the thyme and used lemon thyme as well, which complemeted the chicken. I also skipped the cream but added the garlic in with the herbs and it worked well.

cavedweller's picture

Where is the recipe for the scones? I cant see/find it.
I'll be trying the soup recipe today.

dreamingofcooking's picture
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This is brilliant! It's a great way to use leftover roast chicken! I added some white wine and lots of extra seasoning to the soup as it really needed it. But was really tasty. Especially with the lovely garlicy yougurt dressing. YUM! Anyone who doesn't do the scone/bread recipe is crazy. It's the best, and so easy. You have to make the bread if nothing else!!! GOT TO TRY THIS RECIPE!

katcurnock's picture
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this was yummers! I blended it totally because I feed some finickity people, and instead of using crushed garlic in the yoghurt I used black pepper. Served with garlic foccia, went down a storm!

ridinggod's picture
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Made as decribed but added handfull of Chilli Flakes
Excellent

donmaid's picture

I DID do the garlic, lemon cream - and it complemented the soup beautifully.... didn't do potatoes - but added some rice noodles instead - was a great great soup - thoroughly enjoyed it..... thanks

casswed's picture

Hi
Has anyone tried this with Turkey?

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