Roast chicken soup

Roast chicken soup

Use up leftover chicken in this rustic soup with garlic cream and cheesy scones on the side

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 35 mins

Freezable

Can be frozen without garlic cream

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.
Try

Feta & spinach scones

Heat oven to 180C/fan 160C/gas 4. Put 280g self-raising flour and a large pinch of salt into a large bowl and make a well in the centre. In a separate bowl, combine 100g cubed feta, 3 tbsp sunflower oil, 2 eggs, 280ml Greek yogurt and a small handful baby spinach leaves, roughly chopped. Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 mins. Cool, then serve in wedges.

IF YOU WANT TO USE A SLOW COOKER

Gently fry your onions, carrots and thyme for 15 mins then tip it with the veg into your slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass remove it now, shredding remaining chicken from bones. Stir back into the soup, or add leftover chicken now, plus peas. Cook for 30 mins more. Remove half the mixture then puree with a stick blender to your liking.

PER SERVING (WITHOUT SCONES)

339 kcalories, protein 39g, carbohydrate 18g, fat 13 g, saturated fat 3g, fibre 6g, sugar 11g, salt 2 g

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

Results 41-60

  • Binder photo Twiggles

    08 November 2010

    Twiggles commented on this recipe

    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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  • Binder photo Twiggles

    08 November 2010

    Twiggles commented on this recipe

    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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  • Binder photo Twiggles

    08 November 2010

    Twiggles commented on this recipe

    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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  • Binder photo Alexandra

    13 November 2010

    Alexandra rated and commented on this recipe

    4 stars

    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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  • Binder photo Top Cat

    18 November 2010

    Top Cat rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Malaz

    04 December 2010

    Malaz rated and commented on this recipe

    3 stars

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

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  • Binder photo favourites

    29 December 2010

    favourites rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Tasties

    29 December 2010

    Tasties rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Lexi99

    29 December 2010

    Lexi99 commented on this recipe

    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?

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  • Binder photo Dianne

    04 January 2011

    Dianne rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Blue Dolphin

    12 January 2011

    Blue Dolphin commented on this recipe

    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???

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  • Binder photo spacefox

    17 January 2011

    spacefox rated this recipe

    5 stars

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  • Binder photo mornac

    20 January 2011

    mornac rated and commented on this recipe

    5 stars

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

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  • Binder photo mornac

    20 January 2011

    mornac commented on this recipe

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

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  • Binder photo Jo

    31 January 2011

    Jo commented on this recipe

    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.

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  • Binder photo chrisberry56

    13 February 2011

    chrisberry56 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Shandy

    15 February 2011

    Shandy rated and commented on this recipe

    4 stars

    Really tasty and easy to make!

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  • Binder photo Rachel

    28 February 2011

    Rachel rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Rachel

    28 February 2011

    Rachel commented on this recipe

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

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  • Binder photo Toxshock

    01 March 2011

    Toxshock rated and commented on this recipe

    4 stars

    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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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 35 mins

Freezable

Can be frozen without garlic cream

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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PER SERVING (WITHOUT SCONES)

339 kcalories, protein 39g, carbohydrate 18g, fat 13 g, saturated fat 3g, fibre 6g, sugar 11g, salt 2 g

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