• 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.


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.

Recipe from Good Food magazine, March 2009

Goes well with


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