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

    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 (111)

secretselkie's picture

Great soup ... I didn't bother with the garlic, yogurt or lemon & I added a good glug of dark soy sauce to it which improved the colour and meant it didn't need additional salt

peteradamson's picture

Great recipe. Very easy, even for complete beginner. Delicious even without the yogurt / lemon / garlic for serving. I had exactly 300 gm. of left over roast chicken (once I had stripped the carcass, bone, skin etc).This was just enough; more would be fine but I wouldn't recommend using less than 300 gm. Next time will try with celery - thanks for tips below.

sfsack's picture

Made this in slow cooker and had for dinner with cheese scones, my 8 yr old had seconds which was encouraging but next time will add some chorizo as it seemed a bit bland.

Amyfoodie's picture

Delicious! Best soup I've made. Only difference is I added celery with the other veg and I blended it all then put the chicken and peas in. Didn't bother with the garlic yoghurt, was going to put some cream in at the end instead but it didn't near it, was lovely on its own. Probably helps that it was a delicious roast chicken in the first place, and I used the cooking juice from it.

LittlePipper's picture

The loveliest chicken soup we have made. I add in a stick of celery at the beginning with the carrots etc. I also make some cheese scones and they are just the most perfect accompaniment to his soup...mmmm I shall be cooking this again tonight!

pippa154's picture

Well, I made this late last night for my husband to take to work today. I accidently added veg stock rather than chicken (it was very late!) and this may well account for it's strange taste! I thought it was very sweet and not really to my liking. May try again with correct stock!

Fiona001's picture

Is this soup suitable to freeze?

LittlePipper's picture

Yes I have frozen it before and was fine reheating.

mammyjoy's picture

Im making this for the second time today. I use 1 onion and 1 leek instead of 2 onions. I also added a springle of tarragon and sage. I left out the yoghurt and peas

Berryl502578's picture

This recipe was just ok, lacked flavour and had better.

chrisnation's picture

if it lacked flavour, that's your fault. Taste, season, taste again ...

emmak786's picture

I altered the recipe to work with what I had available. Used 1litre of home made stock, a small bunch of chopped celery as well and left out thyme as I didn't have any but used peppercorns and bay leaves instead. I also added some cubes of potato after blending to make more filling and it was delicious and thick. Perfect for a cold evening. I think adding more stock or water like the original recipe would make a more watery soup but it will be just as delicious.

scalywitch's picture

Gorgeous recipe, so tasty. I served mine with toasted cheese sandwiches and its a definite keeper, another use for leftovers that then don't taste like leftovers which in my book is great.

RachaelGoodall's picture

Where can I find scone recipe?

tillyfloss80's picture

There is a recipe for Feta & Spinach Scones in the tip box.

philippalakebaker's picture

Living on an island where food is shipped in once a week-with limited choice-all meats are frozen.. and the cost of food being extortionate, I HATE to waste food and therefore look for inspiration, hence making this soup. I cooked it in a slow cooker (given electricity is ludicrously priced), and twice the ingredients.... I added frozen lima beans, noodles and parsley.. OH MY! And will add scotch bonnet and cilantro for a change later in the week. A WONDERFUL recipe, THANK YOU!...sorry must have a second portion...

chrisnation's picture

If you say 'cilantro' you may be in the Windies. If on Trini, you have my deepest condolences. In a branch of the leading s/mkt on Trini a kind customer tried to find me a decent specimen of a veg I'd never heard of and could not ID if it dropped on my toe [but was instructed to get by 'she who must be obeyed'] All she could find were grotty ones. She remarked that "this supermarket is well known for its rotting vegetables".

cooksAlot's picture

I found this soup pretty average! Which surprised me given how good the reviews are. Its a basic chicken soup and pretty bland- there are much, much nicer soups on this web-site.

chrisnation's picture

Bland? You made it ....

scalywitch's picture

Can't figure that you call it bland, maybe the stock?, I used touch of taste bouillon as I had no home made left and it had a deep chicken flavour, the garlic cream added another dimension, far from bland, I probably used marginally more chicken too as had more than 300g leftover. I am not a soup lover generally (only soup de poisson and lobster bisque normally) but this I would look forward to eating again.


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