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 61-80

  • Binder photo EJBC

    09 March 2011

    EJBC rated and commented on this recipe

    4 stars

    Very easy, tasty soup!

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  • Binder photo Is- She- Pretty

    12 March 2011

    Is- She- Pretty commented on this recipe

    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*****

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  • Binder photo Doozy

    30 March 2011

    Doozy commented on this recipe

    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!!

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  • Binder photo Antonia

    05 April 2011

    Antonia rated and commented on this recipe

    5 stars

    Really lovely soup, fantastic way to use up leftovers. Made the scones with cheddar instead as I don't like feta & they are beautiful!!

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  • Binder photo amyloureilly

    21 September 2011

    amyloureilly rated and commented on this recipe

    5 stars

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

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  • Binder photo Mounses2

    21 September 2011

    Mounses2 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Liezel

    27 September 2011

    Liezel rated and commented on this recipe

    4 stars

    Easy, delicious and a good idea for left over roast chicken.

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  • Binder photo cocobear

    02 October 2011

    cocobear rated and commented on this recipe

    5 stars

    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 .

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  • Binder photo lorraine h.

    24 October 2011

    lorraine h. commented on this recipe

    As this makes 4 portions and no one other than me likes it in my family,can the rest be frozen for later use?

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  • Binder photo Desbralass

    26 October 2011

    Desbralass commented on this recipe

    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...

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  • Binder photo MrsJRoberts

    31 October 2011

    MrsJRoberts rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Dan

    02 November 2011

    Dan rated and commented on this recipe

    5 stars

    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.

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  • Binder photo shonso

    26 November 2011

    shonso rated and commented on this recipe

    4 stars

    this soup was really good i had a garlic chicken and made this with the left overs never put on dressing

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  • Binder photo Dizzy

    29 November 2011

    Dizzy rated and commented on this recipe

    4 stars

    Delicious

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  • Binder photo cas

    30 December 2011

    cas commented on this recipe

    Hi Has anyone tried this with Turkey?

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  • Binder photo nathanmark.williamson

    04 February 2012

    nathanmark.williamson rated this recipe

    5 stars

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  • Binder photo DonM

    04 February 2012

    DonM commented on this recipe

    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

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  • Binder photo Wayne

    24 June 2012

    Wayne rated and commented on this recipe

    5 stars

    Made as decribed but added handfull of Chilli Flakes Excellent

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  • Binder photo katcurnock

    01 August 2012

    katcurnock rated and commented on this recipe

    5 stars

    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!

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  • Binder photo carolcia

    25 August 2012

    carolcia rated this recipe

    5 stars

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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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