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Roast Chicken Soup |
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| Serves 4 |
Prep 15 mins |
Cooking 35 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp olive oil
1 onion, finely chopped
2 medium carrots, chopped
1 tbsp thyme leaves, roughly choppes
1.4 litres chicken stock
300g leftover roast chicken, shredded and skin removed
200g frozen peas
3 tbsp Greek yoghurt
squeeze lemon juice
Lovely with feta
and spinach scones
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Heat the oil in a large heavy
based pan
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Add the onion, carrots and
thyme and gently fry for 15 mins. Stir in the stock, bring
to the boil, cover then simmer for 10 mins.
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Add the chicken, remove half
the mixture, then puree 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.
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Mix the yoghurt and lemon
juice. Serve in bowls and swirl some of the yoghurt
mixture.
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DAILY
DINNERS 
