Roast chicken soup

Roast chicken soup

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(73 ratings)

By

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Can be frozen without garlic cream
Nutrition info

Nutrition per serving (without scones)

kcalories
339
protein
39g
carbs
18g
fat
13g
saturates
3g
fibre
6g
sugar
11g
salt
2g

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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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.

Recipe from Good Food magazine, March 2009

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Comments

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Berryl502578's picture
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This recipe was just ok, lacked flavour and had better.

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
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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
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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...

cooksAlot's picture
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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.

scalywitch's picture
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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.

ILOVESOUPYOLOSWAGEPIC's picture

I LOVE THIS SOUP... IT'S EPIC! #YOLO #SWAG #ILOVESOUP #EPIC

jodiew81's picture

The first time I made this (in a slow cooker), I used about 700ml stock and ended up with a much thicker soup. It was delicious!

anniemanequin's picture

Yummy and economical way to use leftover chicken! :)

dougal1999's picture

I left out the peas and used a broth mix instead (barley etc) and put in some potatoes to thicken it up. Cooked it slowly & then added the chicken just before serving. Whole family loved it with fresh crusty bread.

gillian_sawyer's picture
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I had jointed two chickens and boiled the two carcasses. I used the stock and the chicken from the carcasses, which the wings to make the soup. It was delicious. I also made the scones. These were a little bland - perhaps I didn't add sufficient salt - but I am using the remains of them as a smoked salmon sandwich which greatly improves the flavour. Thought sundried tomatoes might also help in the original recipe. Will keep experimenting.

gillian_sawyer's picture
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I had jointed two chickens and boiled the two carcasses. I used the stock and the chicken from the carcasses, which the wings to make the soup. It was delicious. I also made the scones. These were a little bland - perhaps I didn't add sufficient salt - but I am using the remains of them as a smoked salmon sandwich which greatly improves the flavour. Thought sundried tomatoes might also help in the original recipe. Will keep experimenting.

sandra8998's picture
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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.

hellsnells's picture
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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!

jinksy's picture
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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

blogjob's picture

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.

sedger's picture
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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.

dalvinder's picture
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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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