Roast chicken soup

Roast chicken soup

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(82 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
Use up leftover chicken in this rustic soup with garlic cream and cheesy scones on the side

Nutrition and extra info

  • Can be frozen without garlic cream

Nutrition: per serving (without scones)

  • kcal339
  • fat13g
  • saturates3g
  • carbs18g
  • sugars11g
  • fibre6g
  • protein39g
  • salt2g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 medium carrot, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp thyme leaves, roughly chopped

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1.4l chicken stock
  • 300g leftover roast chicken, shredded and skin removed

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 200g frozen pea
  • 3 tbsp Greek yogurt
  • 1 garlic clove, crushed
  • squeeze lemon juice

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.

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Comments (110)

jodiew81's picture

The first time I made this (in a slow cooker), I used about 700ml stock and ended up with a much thicker soup. It was delicious!

anniemanequin's picture

Yummy and economical way to use leftover chicken! :)

dougal1999's picture

I left out the peas and used a broth mix instead (barley etc) and put in some potatoes to thicken it up. Cooked it slowly & then added the chicken just before serving. Whole family loved it with fresh crusty bread.

gillian_sawyer's picture
4

I had jointed two chickens and boiled the two carcasses. I used the stock and the chicken from the carcasses, which the wings to make the soup. It was delicious. I also made the scones. These were a little bland - perhaps I didn't add sufficient salt - but I am using the remains of them as a smoked salmon sandwich which greatly improves the flavour. Thought sundried tomatoes might also help in the original recipe. Will keep experimenting.

gillian_sawyer's picture
4

I had jointed two chickens and boiled the two carcasses. I used the stock and the chicken from the carcasses, which the wings to make the soup. It was delicious. I also made the scones. These were a little bland - perhaps I didn't add sufficient salt - but I am using the remains of them as a smoked salmon sandwich which greatly improves the flavour. Thought sundried tomatoes might also help in the original recipe. Will keep experimenting.

sandra8998's picture
5

This soup was delicious and very filling, perfect for using up left over chicken and the stock made from it. Made the scones too, with cheddar and dried mixed herbs and they were gorgeous, will definitely make this again to use up leftovers.

hellsnells's picture
2

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
5

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
5

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
5

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
5

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
5

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
5

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
5

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.

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