Roast chicken soup
Roast chicken soup
Use up leftover chicken in this rustic soup with garlic cream and cheesy scones on the side
- Prep: 15 mins
Cook: 35 mins - Serves 4
- Easy
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
If you want to use a slow cooker
Gently fry your onions, carrots and thyme for 15 mins then tip it with the veg into your slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass remove it now, shredding remaining chicken from bones. Stir back into the soup, or add leftover chicken now, plus peas. Cook for 30 mins more. Remove half the mixture then puree with a stick blender to your liking.
Feta & spinach scones
Heat 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.
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