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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dalvinder
4th Dec, 2012
5.05
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.
timlayton
24th Nov, 2012
Sadly this looked like something regurgitated......could not reserve this to guests...tasted ok
kitten04
12th Nov, 2012
5.05
tasted really nice didnt use garlic cream either served with chebbatter
kingliff1
9th Nov, 2012
Yummy yummy, I used liquid stock to give a better taste.. Lovely cheap easy soup to make .
kingliff1
9th Nov, 2012
Yummy yummy, I used liquid stock to give a better taste.. Lovely cheap easy soup to make .
kingliff1
9th Nov, 2012
Yummy yummy, I used liquid stock to give a better taste.. Lovely cheap easy soup to make .
hgvpilot
8th Nov, 2012
5.05
Great soup with a small potato added as before just to thicken and the garlic cream is yum really makes this into something special
carolyn1972
3rd Nov, 2012
5.05
made this today for the first time & it was scrummy! i forgot to put the peas in though! the scone bread was absolutely gorgeous & i think i'll be making this all the time as it was easy although i had to use loads more flour as it was very sticky! i will make the soup again but try to remember the peas next time!
paul7rhg
21st Oct, 2012
I added some cubes of celeriac at the beginning - worked well
whimsy
18th Sep, 2012
5.05
I skipped the scones but the soup was very nice and simple to make. I added rosemary in with the thyme and used lemon thyme as well, which complemeted the chicken. I also skipped the cream but added the garlic in with the herbs and it worked well.

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