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 81-100

  • Binder photo Dreamingofcooking

    28 August 2012

    Dreamingofcooking rated and commented on this recipe

    5 stars

    This is brilliant! It's a great way to use leftover roast chicken! I added some white wine and lots of extra seasoning to the soup as it really needed it. But was really tasty. Especially with the lovely garlicy yougurt dressing. YUM! Anyone who doesn't do the scone/bread recipe is crazy. It's the best, and so easy. You have to make the bread if nothing else!!! GOT TO TRY THIS RECIPE!

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  • Binder photo louisew

    17 September 2012

    louisew commented on this recipe

    Where is the recipe for the scones? I cant see/find it. I'll be trying the soup recipe today.

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  • Binder photo Rachel J

    18 September 2012

    Rachel J rated and commented on this recipe

    5 stars

    I skipped the scones but the soup was very nice and simple to make. I added rosemary in with the thyme and used lemon thyme as well, which complemeted the chicken. I also skipped the cream but added the garlic in with the herbs and it worked well.

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  • Binder photo maystevens

    23 September 2012

    maystevens rated this recipe

    5 stars

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  • Binder photo Paul

    21 October 2012

    Paul commented on this recipe

    I added some cubes of celeriac at the beginning - worked well

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  • Binder photo carolyn1972

    03 November 2012

    carolyn1972 rated and commented on this recipe

    5 stars

    made this today for the first time & it was scrummy! i forgot to put the peas in though! the scone bread was absolutely gorgeous & i think i'll be making this all the time as it was easy although i had to use loads more flour as it was very sticky! i will make the soup again but try to remember the peas next time!

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  • Binder photo hvgpilot

    08 November 2012

    hvgpilot rated and commented on this recipe

    5 stars

    Great soup with a small potato added as before just to thicken and the garlic cream is yum really makes this into something special

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  • Binder photo Tara

    09 November 2012

    Tara commented on this recipe

    Yummy yummy, I used liquid stock to give a better taste.. Lovely cheap easy soup to make .

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  • Binder photo Tara

    09 November 2012

    Tara commented on this recipe

    Yummy yummy, I used liquid stock to give a better taste.. Lovely cheap easy soup to make .

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  • Binder photo Tara

    09 November 2012

    Tara commented on this recipe

    Yummy yummy, I used liquid stock to give a better taste.. Lovely cheap easy soup to make .

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  • Binder photo Kitten04

    12 November 2012

    Kitten04 rated and commented on this recipe

    5 stars

    tasted really nice didnt use garlic cream either served with chebbatter

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  • Binder photo Tim

    24 November 2012

    Tim commented on this recipe

    Sadly this looked like something regurgitated......could not reserve this to guests...tasted ok

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  • Binder photo dalvinder

    04 December 2012

    dalvinder rated and commented on this recipe

    5 stars

    I made this with only half the quantity of chicken and one carrot; i added a sweet potato to make up and after the other comments, didn't bother with the yoghurt either. It was great and easy to make so will def be making again for the family.

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  • Binder photo Sedger

    27 December 2012

    Sedger rated and commented on this recipe

    5 stars

    Great, quick and easy. I added a potato too, plus some fennel seeds in frying stage, and I did the garlic yogurt. Simply gorgeous! Highly recommend.

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  • Binder photo Jen

    02 January 2013

    Jen commented on this recipe

    Lovely. I've made it without the thyme and topping. It freezes and reheats really well too. The first time I did it I cut down the chicken thinking there was too much... I was wrong, you need lots of chicken. I use 1 litre of stock (2 cubes) as I find it very watery otherwise. I add a small grated potato in the final 10 minutes. I cut the peas down to somewhere a little over 100g instead of 200g as I found them just too plentiful otherwise. I would blend mine directly in the pan without separating the mixture but it has a tendency to over blend the chicken chunks, so next time I will respect the recipe. 5 soup ladles full per freezer bag and I've plenty of healthy meals for the week.

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  • Binder photo Jinksy

    31 January 2013

    Jinksy rated and commented on this recipe

    5 stars

    I dont bother with the garlic cream either but added a little garlic to the onions when frying. I also used a finely chopped potato to thicken it up a bit and added chopped fresh chives. Served with a Sainsburys Garlic and herb flat bread.. an absolute hit in my household

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  • Binder photo Nellskitchen

    11 February 2013

    Nellskitchen rated and commented on this recipe

    2 stars

    kept the recipe the same well nearly just missed out garlic cream and added one clove to the carrots etc at the beginning. I really didn't enjoy this soup at all i think the thyme over powered it and i made sure i didn't add too much as i'm not a huge fan of the herb on it's own! Not for me so wont be making it again!

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  • Binder photo carolcia

    19 March 2013

    carolcia rated this recipe

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  • Binder photo SandyP

    27 March 2013

    SandyP rated and commented on this recipe

    5 stars

    This soup was delicious and very filling, perfect for using up left over chicken and the stock made from it. Made the scones too, with cheddar and dried mixed herbs and they were gorgeous, will definitely make this again to use up leftovers.

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  • Binder photo Murph

    02 May 2013

    Murph rated this recipe

    4 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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