Roast chicken soup

Roast chicken soup

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(71 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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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?

woodlandscupcake's picture
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Delicious

shonso's picture
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this soup was really good i had a garlic chicken and made this with the left overs never put on dressing

danialf's picture
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Whole family loved it. Made the whole lot - was a bit concerned as to how much flour I was having to add to the scone whilst attempting to shape it (be prepared for quite a lot more), but it seemed great in the end - a nice quick thing I'll be making again!

Garlic cream was OK, only used half a garlic clove and put the other half in the soup, but even then it was a little bit overpowering in the cream - have to experiment to personal taste with that I think.

Soup itself was very nice, didn't have any thyme but still tasted great with just the herbs in the stock. Just the right consistency too after blitzing half of it. Will definitely be making again and perhaps experimenting with some sweetcorn or pearl barley.

mrsjroberts's picture
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Great use of left over chicken! Didn't do the cream but stirred in a tea spoon or creme fraiche which lifted it lovely. I used dried oregano as I couldn't get fresh thyme and I added some left over cooked veg I had for the last 2 minutes of cooking. It was incredibly tasty & super filling! Will do again for sure!

desbralass's picture

Haven't tried it yet,but intend to.One poster asked if raw chicken could be used...I would personally use it,diced small and cooked at the beginning with the veg.Will post again when I've done so...BTW,I always add a swirl of yogurt to my soups..this one sounds delicious and now my tummy is growling.Ready,Steady...

lorraine66's picture

As this makes 4 portions and no one other than me likes it in my family,can the rest be frozen for later use?

cocobear21's picture
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enjoyed this soup yummy ,a definite hit !!! ,tried the scones ,mixture was a bit runny ,but got there eventually added exra flour ,will need to add extra spinach and feta ,on the whole very nice .

liezeldutoit's picture
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Easy, delicious and a good idea for left over roast chicken.

mounses2's picture
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Used the roast chicken to make fresh chicken stock, but I didn't have enough chicken meat so I made up the rest with barley that I cooked in chicken stock. It was delicious, really hearty and warming, while still being healthy. Making the chicken stock from scratch, and the barley, added to the cooking time but i think it was worth it.

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