Roast chicken soup in a bowl with crusty bread

Roast chicken soup

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(98 ratings)

Prep: 15 mins Cook: 35 mins

Easy

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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Ingredients

  • 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 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 medium carrots, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp thyme leaves, roughly chopped

    Thyme

    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

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 200g frozen peas
  • 3 tbsp Greek yogurt
  • 1 garlic clove, crushed
  • squeeze lemon juice

Method

  1. Heat 1 tbsp olive oil in a large heavy-based pan. Add 2 chopped onions, 3 chopped medium carrots and 1 tbsp roughly chopped thyme leaves, then gently fry for 15 mins.

  2. Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.

  3. Add 300g shredded leftover roast chicken, remove half the mixture, then purée with a stick blender. 

  4. Tip back into the pan with the rest of the soup, 200g frozen peas and seasoning, then simmer for 5 mins until hot through.

  5. Mix 3 tbsp Greek yogurt,1 crushed garlic clove and a squeeze lemon juice, swirl into the soup in bowls, then serve.

  6. If you want to use a slow cooker, gently fry 2 chopped onions, 3 chopped medium carrots and1 tbsp roughly chopped thyme leaves for 15 mins then tip them with the veg into your slow cooker with 1 litre stock. If you're using a chicken carcass, add it now.

  7. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass remove it now, shredding any remaining chicken from the bones.

  8. Stir back into the soup, or add 300g shredded leftover roast chicken now, plus 200g frozen peas.

  9. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

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Comments, questions and tips

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Westi3
21st Sep, 2018
5.05
Made this tonight and it was delish! Added some diced zucchini, and a slug of Madeira wine to it as well....sadly didn’t get round to the yoghurt mix and lemon, next time along with scones.
pd1612
19th Sep, 2018
5.05
Made this today, lovely soup, made it in the instant pot on the soup setting, added leftover chicken gravy and a bit of leftover stuffing, very tasty and the feta and spinach scone was also very good and easy to make, did season quite a bit and don't understand negative comments about blandness and under seasoning, taste it and season it accordingly, everyones tastes differ so the amount of seasoning for one person may seem bland to other.
glennm
11th Jul, 2018
1.05
Probably the worst soup recipe I've ever made. Followed to the letter but both me and my wife threw it in the bin after the first spoonful. Sorry but YUK!
Heather MacDonald's picture
Heather MacDonald
9th Jan, 2018
5.05
I think I read all of these comments before cooking, and I was surprised that only one person commented on how supremely weird it seemed to be blending chicken - maybe it's because I'm not a Brit? Anyhow, I did that part of the process but modified slightly, as I only had 245 grams of leftover chicken. First I portioned out about half the soup pot, then added 1/3 of my chicken and blended that. Then I added everything back to the pot with the rest of the chicken. I added two stalks of celery and a clove of garlic at the beginning. Seasoning is REALLY important, and since my stock was so bland I started w/ salt while sauteeing the vegetables, and still added more salt and also pepper when it mentions seasonings at the end. I did not have peas, but think they would be a nice addition. I thought the garlic cream was awesome and really put the flavor over the top (made with plain full-fat yogurt, not greek style).
reevey
28th Nov, 2016
4.05
Nice soup I made in the slow cooker, but is just a roast chicken soup, no surprises. we scored it 7.5/10 and only really repeatable if we have a carcass from roast left over.
catie74
5th Jan, 2018
But that is why you make roast chicken soup - it is an essential continuum of the Sunday roast chicken.
Lolavvvv
21st Nov, 2016
I love that people are starting to actually be aware of this problem more and more! Because it is not only about wasting food, also saving money and even saving time as we don't need to run to the supermarket to buy something! Now I am all in! It's all thanks to Tesco! They made me discover how we should love food and hate waste!
secretselkie
2nd Oct, 2016
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
14th Apr, 2016
5.05
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
23rd Sep, 2015
3.05
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.

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