Roast chicken soup

Roast chicken soup

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(71 ratings)

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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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toniluvstoni's picture
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Really lovely soup, fantastic way to use up leftovers. Made the scones with cheddar instead as I don't like feta & they are beautiful!!

suzybassford's picture

The best soup I've ever made, next time I'll blend all of it to see what it's like.....oh, and fewer peas!!

mcmurtry1's picture

Just made this for a late supper, beautiful. All enjoyed. I also added a small potato to thicken it a little. The garlic cream was a great addition. I wasn't going to make it but it was so simple I thought, why not. I added 2 cloves of garlic rather than one as with one I didn't get any real flavour. Will definitely be making this again 5*****

ejgwbc's picture
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Very easy, tasty soup!

toxshock's picture
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Lovely soup. As my other half doesn't like carrots I exchanged them for squash. I made my own chicken stock as I had left over roast chicken. I made the scones as directed and made the garlic yogurt, which in my very humble opinion made the soup. I know they say it's easy but, with the scones I think it's a bit harder, especially the first time. Will make again but with a little less thyme, I think I put in a little too much. xxx

rachmo7's picture
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oh, and i blitzed the whole lot instead of leaving chunks.

rachmo7's picture
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lovely soup. I made as per recipe first time and it turned out great. second time I made it I didn't have any thyme so threw in the leftover roast potatoes, parsnips and a couple of stuffing balls and it was gorgeous...now a firm favourite.

shandylandy's picture
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Really tasty and easy to make!

chrisberry56's picture
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Have made this morning as I am getting over illness and needeed something healthy and yummy. This definitely did the job. I didn't use the garlic yogurt and would as suggested use a potato to thicken it up a little but lovely regardless. I chucked a small can of sweetcorn in there. Perfect for using up left overs.

lizoraga's picture

Thanks for that I am suffering from the flu and needed something quick and good to eat using a bought ready cooked chicken.
I added thick natural Bio yoghurt and parsley to the garlic it was lovely and will make again.

mornachilds's picture
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Oh and the scones are mighty fine too :) try adding sundried tomatoes and olives and sprinkling with parmesan for an equally tasty variation. YUM!

mornachilds's picture
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souper soup! Really easy and can be adapted but wonderfully tasty every time! My new favourite soup and always a hit!

bloo_dolphin's picture

I made the soup & it tastes great, but has anyone tried the
"Feta & spinach scones" I'm sure I used the correct amounts of ingredients as stated in the recipe but I ended up with what looked like a really thick batter mix!!!!!!!!! lol was wondering if this had happened to anyone else???

dijoxc's picture
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Quick, easy, tasty and healthy - what more can I say? This is a delicious soup and I shall be making it (and adapting it) frequently.

lexi99's picture

Just wondering: Can this be made with chicken from raw? i.e. Can i put the raw chicken in with the stock to cook through, or does it always have to be pre cooked chicken?

coco__nutty's picture
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I bought half of a roast chicken on purpose so I could make this tonight!
Did as everyone else- skipped the garlic yoghurt, added garlic in with the onions and also added a potato...
To add to the 'proper' chicken soup feel I also bought some small, thin pasta shapes (Polish counter in Tesco), adds a lovely texture to the soup.

roanna_477's picture
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Really tasty soup. I didn't bother with the cream, left out the peas but added half a butternut squash instead. I probably blitzed about 3/4 rather than 1/2.
Will definately make again if I have left over chicken.

malaz1's picture
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Great reviews all round, mum and sister said it was nice with rice.

tc1980's picture
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This is a delicious soup. Like many of you I didn't bother with the garlic cream and I decided to blend all the soup and then add the chicken an peas at the end and warm through. Loved it!

warmington's picture
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I have been making this for years without a recipe leaving out the yoghurt though, Will try it with next time, my family have always enjoyed it.

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