Roast chicken soup in a bowl with crusty bread

Chicken soup

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(133 ratings)

Prep: 15 mins Cook: 35 mins


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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  • 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



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 medium carrots, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp thyme leaves, roughly chopped


    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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 200g frozen peas
  • 3 tbsp Greek yogurt
  • 1 garlic clove, crushed
  • squeeze lemon juice


  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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4th Jun, 2020
Made this in the slow cooker with both the carcas and 300g of chicken. Only changes I made were to halve the amount of peas and add some mushrooms instead and as suggested in comments I reduced the stock to 800ml and added a small potato as didn’t want a runny soup. It ended up very thick which is good for us especially as it being a main meal but I could have probably added the full litre of stock and possibly a bit of curry powder if we fancied it spicy next time. The soup was a definite hit with family. The scones not so much although I hid substitute sour cream for yoghurt, they were ok but would have been better for us with just a crusty baguette. Soup would be a repeater though, will use the quick method next time.
9th Mar, 2020
Love it when people say it was bland but leave out half the ingredients because they don’t like carrots or something
jane brickhill's picture
jane brickhill
6th May, 2019
I don't like carrot in soup, and wanted a greener, creamier soup. So instead I added 2 leeks for freshness and 2 parsnips for creaminess (both fried at start with onions). Also one tablespoon of creme fraiche. Added garlic to the soup and didn't bother with garlic creme. Absolutely delicious, chef worthy! You don't have to bother pureeing half, but I did, and it was worth it - it makes the soup base even creamier and more flavourful. Served with warm seeded wholemeal rolls.
7th Apr, 2019
I’ve made this about 4 times now, going for the 5th tomorrow! I make a homemade stock using the carcass and another one, that I store in the freezer. Simmer for 2 hrs and let sit. I also sauté a leek and a few sticks of cerery with the onions and carrots, then strain in the stock. I sometimes put a chicken breast fillet in when I add the stock so that there’s enough meat in the overall soup, and just shred this later. I don’t add peas as my daughter doesn’t like them and I haven’t tried the garlic and yogurt thing. Serve this with homemade bread rolls and it’s so tasty nourishing.
21st Sep, 2018
Made this tonight and it was delish! Added some diced zucchini, and a slug of Madeira wine to it as well....sadly didn’t get round to the yoghurt mix and lemon, next time along with scones.
19th Sep, 2018
Made this today, lovely soup, made it in the instant pot on the soup setting, added leftover chicken gravy and a bit of leftover stuffing, very tasty and the feta and spinach scone was also very good and easy to make, did season quite a bit and don't understand negative comments about blandness and under seasoning, taste it and season it accordingly, everyones tastes differ so the amount of seasoning for one person may seem bland to other.
11th Jul, 2018
Probably the worst soup recipe I've ever made. Followed to the letter but both me and my wife threw it in the bin after the first spoonful. Sorry but YUK!
Heather MacDonald's picture
Heather MacDonald
9th Jan, 2018
I think I read all of these comments before cooking, and I was surprised that only one person commented on how supremely weird it seemed to be blending chicken - maybe it's because I'm not a Brit? Anyhow, I did that part of the process but modified slightly, as I only had 245 grams of leftover chicken. First I portioned out about half the soup pot, then added 1/3 of my chicken and blended that. Then I added everything back to the pot with the rest of the chicken. I added two stalks of celery and a clove of garlic at the beginning. Seasoning is REALLY important, and since my stock was so bland I started w/ salt while sauteeing the vegetables, and still added more salt and also pepper when it mentions seasonings at the end. I did not have peas, but think they would be a nice addition. I thought the garlic cream was awesome and really put the flavor over the top (made with plain full-fat yogurt, not greek style).
28th Nov, 2016
Nice soup I made in the slow cooker, but is just a roast chicken soup, no surprises. we scored it 7.5/10 and only really repeatable if we have a carcass from roast left over.
5th Jan, 2018
But that is why you make roast chicken soup - it is an essential continuum of the Sunday roast chicken.


3rd Jun, 2020
I saved a carcass for this recipe but I’ve just reread it and I hadn’t planned on using a slow cooker. Can I use a carcass on the hob and if so when do I add it and does it alter the cooking times please?
lulu_grimes's picture
7th Jun, 2020
Hi, the first part of the recipe is without using a slow cooker, the instructions give you two options. I hope this helps, Lulu
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