Roast chicken soup

Roast chicken soup

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(82 ratings)

Prep: 15 mins Cook: 35 mins


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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  • 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



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

  • 3 medium carrot, chopped



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

  • 1 tbsp thyme leaves, roughly chopped


    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'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


  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

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

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

rachmo7's picture

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 a firm favourite.

shandylandy's picture

Really tasty and easy to make!

chrisberry56's picture

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

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

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

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

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

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

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

tc1980's picture

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

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

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

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

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

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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