Roast chicken soup

Roast chicken soup

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(84 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 pea
  • 3 tbsp Greek yogurt
  • 1 garlic clove, crushed
  • squeeze lemon juice

Method

  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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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.
cavedweller
17th Sep, 2012
Where is the recipe for the scones? I cant see/find it. I'll be trying the soup recipe today.
dreamingofcooking
28th Aug, 2012
5.05
This is brilliant! It's a great way to use leftover roast chicken! I added some white wine and lots of extra seasoning to the soup as it really needed it. But was really tasty. Especially with the lovely garlicy yougurt dressing. YUM! Anyone who doesn't do the scone/bread recipe is crazy. It's the best, and so easy. You have to make the bread if nothing else!!! GOT TO TRY THIS RECIPE!
katcurnock
1st Aug, 2012
5.05
this was yummers! I blended it totally because I feed some finickity people, and instead of using crushed garlic in the yoghurt I used black pepper. Served with garlic foccia, went down a storm!
ridinggod
24th Jun, 2012
5.05
Made as decribed but added handfull of Chilli Flakes Excellent
donmaid
4th Feb, 2012
I DID do the garlic, lemon cream - and it complemented the soup beautifully.... didn't do potatoes - but added some rice noodles instead - was a great great soup - thoroughly enjoyed it..... thanks
casswed
30th Dec, 2011
Hi Has anyone tried this with Turkey?
woodlandscupcake
29th Nov, 2011
4.05
Delicious

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