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Roast chicken soup

Roast chicken soup

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(79 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)

  • kcalories339
  • 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

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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.

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Comments (109)

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.

amyloureilly's picture
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Yum, I used celery and red pepper instead of peas and served with chilli oil instead of creme fraiche, delicious!

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

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