Roast chicken soup
By Good Food
Use up leftover chicken in this rustic soup with garlic cream and cheesy scones on the side
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Prep:15 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 339
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fat 13g
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saturates 3g
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carbs 18g
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sugars 11g
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fibre 6g
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protein 39g
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salt 2g
Ingredients
- 1 tbsp olive oil
- 2 onions, chopped
- 3 medium carrots, chopped
- 1 tbsp thyme leaves, roughly chopped
- 1.4l chicken stock
- 300g leftover roast chicken, shredded and skin removed
- 200g frozen peas
- 3 tbsp Greek yogurt
- 1 garlic clove, crushed
- squeeze lemon juice
Tip
Feta & spinach sconesHeat oven to 180C/fan 160C/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.
Method
Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins.
Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, peas and seasoning, then simmer for 5 mins until hot through.
Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.
