Roast chicken soup in a bowl with crusty bread

Roast chicken soup

  • 1
  • 2
  • 3
  • 4
  • 5
(114 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
skybabe1
16th Nov, 2009
5.05
So So Easy and tastes so Fabulous. All the family really enjoyed this and wanted to know when it would be served again. Like most people I did not do the garlic cream - no harm done! I added a small amount of left over mashed potato/veg from the sunday roast at the same time as the chicken. Will be a regular on my menu. Wonderful for using up roast chicken left overs.
beccyw1987
17th Oct, 2009
easy to make and tasty
sunnysweetpea
6th Oct, 2009
4.05
This soup was yummy. Didn't bother with the garlic yoghurt or the scones. I added more stock than suggested as I needed to make a more than the recipe suggests. Meant it was a bit runny but was very yummy anyway :P Perhaps I will add a potato like some people have suggested.
lesleyb83
24th Sep, 2009
made this last night but without the thyme, garlic and cream and was delicious.....
donfol
16th Sep, 2009
4.05
GORGEOUS ! didnt add the garlic/yoghurt...this soup does not need it ! added potato chunks tho ...everyone wanted seconds !
rebecca1july
26th Jul, 2009
5.05
Very quick and easy. added garlic with the onion. Hoping it will keep swine flu away.
Pynner
18th Jun, 2009
5.05
Sorry forgot to rate recipe
Pynner
18th Jun, 2009
5.05
Made the soup for lunch everyone enjoyed it. Didn't use the garlic cream but did put a clove of garlic in the pan with the onion, carrots and thyme.The soup was quite thick even without adding a potato.
kasiakoczwara's picture
kasiakoczwara
15th Jun, 2009
5.05
Soup is OK. Done it without thyme and with veg stock. But with small potato as suggested. Did not bother with garlic cream either. Scone is the hit!!! Absolutely fab!!! Made it just with feta and it went down a storm!!! Even with my two-and-a-half year old! It's coming a bit sticky, so have handful of extra flour ready on side.
anniex
8th Apr, 2009
4.05
This is a really nice soup, a tasty way of using up the left over roast. I add a small potato, just to thicken it up a bit, and, I have to admit, I don't bother with the garlic cream!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?