Roast chicken soup

Roast chicken soup

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(92 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 onions, chopped



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

  • 3 medium carrots, 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, questions and tips

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Heather MacDonald's picture
Heather MacDonald
9th Jan, 2018
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).
28th Nov, 2016
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.
5th Jan, 2018
But that is why you make roast chicken soup - it is an essential continuum of the Sunday roast chicken.
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!
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
14th Apr, 2016
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.
23rd Sep, 2015
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.
10th Mar, 2015
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.
10th Feb, 2015
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!
9th Jan, 2015
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!


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