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

    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

    Onion

    un-yun

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

  • 3 medium carrot, chopped
    Carrot

    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

    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)

toxshock's picture
4

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
5

oh, and i blitzed the whole lot instead of leaving chunks.

rachmo7's picture
5

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
4

Really tasty and easy to make!

DeMama's picture
4

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
5

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
5

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
5

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
5

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
5

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
3

Great reviews all round, mum and sister said it was nice with rice.

tc1980's picture
4

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
4

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.

twiggles's picture
5

I made my own chicken stock (inclusive: onion; bay leaf & thyme) and added left over roasted vegetables. Next time, I plan to add a dash of encona sauce.

twiggles's picture
5

I made my own chicken stock (inclusive: onion; bay leaf & thyme) and added left over roasted vegetables. Next time, I plan to add a dash of encona sauce.

twiggles's picture
5

I made my own chicken stock (inclusive: onion; bay leaf & thyme) and added left over roasted vegetables. Next time, I plan to add a dash of encona sauce.

twiggles's picture
5

I made my own chicken stock (inclusive: onion; bay leaf & thyme) and added left over roasted vegetables. Next time, I plan to add a dash of encona sauce.

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