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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)

kayteemac's picture
4

Quick and easy soup empty bowls all round! I didn't make the garlic cream! Soup was lovely although after adding all the chicken I felt it was a little thick and added a touch more stock!

kayteemac's picture
4

Quick and easy soup empty bowls all round! I didn't make the garlic cream! Soup was lovely although after adding all the chicken I felt it was a little thick and added a touch more stock!

ronahunter31's picture

add diced turnip instead of peas, makes a heart warming soup, but careful with the thyme as quite a powerful taste if you don,t like it. left out the garlic and cream as chicken was already roasted in garlic

janorus1's picture
4

made the soup twice now to thicken it up i used frozen mushy peas came out great wife n kids loved it

botleypark402's picture
4

Great way to use up the left overs from a roast dinner. Added a couple of roast potatoes and a spare roast parsnip. Very tasty

janorus1's picture
4

left out the cream added a bit of potato n a bit of curry powder all the lads at work loved it

cassymburns's picture
5

Love this soup. I love the fact that I use up all the left overs after a sunday roast. I boil the carcass of the chicken to make the stock and use any left over vegtables too! It's good heart warming food!

janorus1's picture
4

made this soup when the whole family had cold not a bit left everyone enjoyed it

mi4ence's picture
5

Tried it last night, with all the recos as per the recipe, mind you, garlic cream definitely makes a difference!

dancingbunny's picture
4

I didn't do the yogurt thing either, just a squeeze of lemon juice at the end and it was really yummy and lovely.

jimzilla's picture
3

I found it a bit strange to blend the chicken so I blended it before I put the chicken in, I had no left over chicken so I bought precooked drum sticks from the super market, very nice with the yoghurt mix.

lynnecav's picture
3

Forgot to add in the peas and didn't bother with the garlic cream. Still nice though.

coriandergirl's picture

A fab recipe to use up left over chicken. I also added a small potato to thicken - had no fresh thyme so just used a small pinch of dried.

Would definitely recommend yum yum !!

mrsalpinesun's picture

Just about to make this but adding some celery and left over butternut squah, and broccoli instead of peas... will see how we go...

neeglee's picture
5

Made it exactly to the recipe and loved it,so delicious! It definately needs the thyme as it adds a great flavour to the soup. I always make this after a roast chicken dinner to use up the leftovers. Yum!

rsbtdrake's picture

Good soup, I put stuffing from chicken into the soup and used the carcase to make soup stock, left out garlic cream, did not need it.
I also fried a little bacon with the vegies.

tinydancer's picture
2

I wasn't that keen on the texture of the soup, it reminded me of babyfood! I might have reduced the stock down too much perhaps.

However the feta scone was great, really easy to make and an impressive alternative to bread!

jessc1's picture
5

A real family favourite and delicious soup

emmalooroo's picture
4

A good recipe for left over roast chicken, was easy to make and tasty!

alir82's picture
5

great recipe. very easy to make and tastes delicious. I'll be making this again and maybe i'll make the garlic cream next time to see if it adds something extra to the taste.

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