Roast chicken soup in a bowl with crusty bread

Roast chicken soup

  • 1
  • 2
  • 3
  • 4
  • 5
(116 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
emmak786
23rd Aug, 2014
I altered the recipe to work with what I had available. Used 1litre of home made stock, a small bunch of chopped celery as well and left out thyme as I didn't have any but used peppercorns and bay leaves instead. I also added some cubes of potato after blending to make more filling and it was delicious and thick. Perfect for a cold evening. I think adding more stock or water like the original recipe would make a more watery soup but it will be just as delicious.
scalywitch
13th Aug, 2014
5.05
Gorgeous recipe, so tasty. I served mine with toasted cheese sandwiches and its a definite keeper, another use for leftovers that then don't taste like leftovers which in my book is great.
RachaelGoodall
2nd Apr, 2014
Where can I find scone recipe?
tillyfloss80's picture
tillyfloss80
2nd Jun, 2014
There is a recipe for Feta & Spinach Scones in the tip box.
philippalakebaker
1st Apr, 2014
4.05
Living on an island where food is shipped in once a week-with limited choice-all meats are frozen.. and the cost of food being extortionate, I HATE to waste food and therefore look for inspiration, hence making this soup. I cooked it in a slow cooker (given electricity is ludicrously priced), and twice the ingredients.... I added frozen lima beans, noodles and parsley.. OH MY! And will add scotch bonnet and cilantro for a change later in the week. A WONDERFUL recipe, THANK YOU!...sorry must have a second portion...
chrisnation's picture
chrisnation
16th Oct, 2014
If you say 'cilantro' you may be in the Windies. If on Trini, you have my deepest condolences. In a branch of the leading s/mkt on Trini a kind customer tried to find me a decent specimen of a veg I'd never heard of and could not ID if it dropped on my toe [but was instructed to get by 'she who must be obeyed'] All she could find were grotty ones. She remarked that "this supermarket is well known for its rotting vegetables".
cooksAlot
26th Mar, 2014
3.05
I found this soup pretty average! Which surprised me given how good the reviews are. Its a basic chicken soup and pretty bland- there are much, much nicer soups on this web-site.
chrisnation's picture
chrisnation
16th Oct, 2014
Bland? You made it ....
scalywitch
13th Aug, 2014
5.05
Can't figure that you call it bland, maybe the stock?, I used touch of taste bouillon as I had no home made left and it had a deep chicken flavour, the garlic cream added another dimension, far from bland, I probably used marginally more chicken too as had more than 300g leftover. I am not a soup lover generally (only soup de poisson and lobster bisque normally) but this I would look forward to eating again.
ILOVESOUPYOLOSW...
23rd Mar, 2014
I LOVE THIS SOUP... IT'S EPIC! #YOLO #SWAG #ILOVESOUP #EPIC

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?