Roast chicken soup in a bowl with crusty bread

Roast chicken soup

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(119 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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peteradamson
14th Apr, 2016
5.05
Great recipe. Very easy, even for complete beginner. Delicious even without the yogurt / lemon / garlic for serving. I had exactly 300 gm. of left over roast chicken (once I had stripped the carcass, bone, skin etc).This was just enough; more would be fine but I wouldn't recommend using less than 300 gm. Next time will try with celery - thanks for tips below.
sfsack
23rd Sep, 2015
3.05
Made this in slow cooker and had for dinner with cheese scones, my 8 yr old had seconds which was encouraging but next time will add some chorizo as it seemed a bit bland.
Amyfoodie
10th Mar, 2015
5.05
Delicious! Best soup I've made. Only difference is I added celery with the other veg and I blended it all then put the chicken and peas in. Didn't bother with the garlic yoghurt, was going to put some cream in at the end instead but it didn't near it, was lovely on its own. Probably helps that it was a delicious roast chicken in the first place, and I used the cooking juice from it.
LittlePipper
10th Feb, 2015
5.05
The loveliest chicken soup we have made. I add in a stick of celery at the beginning with the carrots etc. I also make some cheese scones and they are just the most perfect accompaniment to his soup...mmmm I shall be cooking this again tonight!
pippa154
9th Jan, 2015
3.05
Well, I made this late last night for my husband to take to work today. I accidently added veg stock rather than chicken (it was very late!) and this may well account for it's strange taste! I thought it was very sweet and not really to my liking. May try again with correct stock!
Fiona001
6th Dec, 2014
Is this soup suitable to freeze?
LittlePipper
10th Feb, 2015
5.05
Yes I have frozen it before and was fine reheating.
mammyjoy
6th Oct, 2014
5.05
Im making this for the second time today. I use 1 onion and 1 leek instead of 2 onions. I also added a springle of tarragon and sage. I left out the yoghurt and peas
Berryl502578
13th Sep, 2014
2.05
This recipe was just ok, lacked flavour and had better.
chrisnation's picture
chrisnation
16th Oct, 2014
if it lacked flavour, that's your fault. Taste, season, taste again ...

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