Roast chicken soup in a bowl with crusty bread

Chicken soup

  • Rating: 4 out of 5.139 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones

  • Freezable (without garlic yogurt)
Nutrition: per serving (without scones)
NutrientUnit
kcal339
fat13g
saturates3g
carbs18g
sugars11g
fibre6g
protein39g
salt2g
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Ingredients

Method

  • STEP 1

    Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.

  • STEP 2

    Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.

  • STEP 3

    Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.

  • STEP 4

    Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.

  • STEP 5

    If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. 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. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

RECIPE TIPS
FETA & SPINACH SCONE
Heat the oven to 180C/160C fan/gas 4. Put 280g self-raising flour and a large pinch of salt into a large bowl and make a well in the centre. In a separate bowl, combine 100g cubed feta, 3 tbsp sunflower oil, 2 eggs, 280ml Greek yogurt and a small handful baby spinach leaves, roughly chopped. Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 mins. Cool, then serve in wedges.

Goes well with

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    Rating: 4 out of 5.139 ratings
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