Roast chicken soup

Roast chicken soup

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(84 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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jinksy's picture
31st Jan, 2013
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
2nd Jan, 2013
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.
27th Dec, 2012
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.
4th Dec, 2012
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.
24th Nov, 2012
Sadly this looked like something regurgitated......could not reserve this to guests...tasted ok
12th Nov, 2012
tasted really nice didnt use garlic cream either served with chebbatter
9th Nov, 2012
Yummy yummy, I used liquid stock to give a better taste.. Lovely cheap easy soup to make .
9th Nov, 2012
Yummy yummy, I used liquid stock to give a better taste.. Lovely cheap easy soup to make .
9th Nov, 2012
Yummy yummy, I used liquid stock to give a better taste.. Lovely cheap easy soup to make .
8th Nov, 2012
Great soup with a small potato added as before just to thicken and the garlic cream is yum really makes this into something special


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