Roast chicken soup in a bowl with crusty bread

Roast chicken soup

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(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
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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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jodiew81
16th Jan, 2014
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
28th Oct, 2013
Yummy and economical way to use leftover chicken! :)
dougal1999
2nd Jun, 2013
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
14th May, 2013
4.05
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
14th May, 2013
4.05
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
27th Mar, 2013
5.05
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
11th Feb, 2013
2.05
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
jinksy
31st Jan, 2013
5.05
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
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.
sedger
27th Dec, 2012
5.05
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.

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