Posted on October 19, 2015 by Jenny Cromack

 

Here is a great homemade roast chicken soup, perfect to make using left over chicken. As we many of our recipes, this can be bulk made and frozen.

Kcal 339 Carbs 18g Protein 39g Fat 18g Sat 2.5

Serves 4

• 1 tsp olive oil
• 2 onions, chopped
• 3 carrots, chopped
• 1 tbsp thyme leaves chopped
• 1.5l chicken stock
• 300g leftover roast chicken, shredded and skin removed
• 200g frozen peas
• 3 tbsp Greek yogurt
• 1 garlic clove, crushed
• squeeze lemon juice

1. Wrm the oil in the pan add the onions, carrots and thyme. Gently cook for 15 mins.
2. Stir in stock, bring to a boil, cover, then simmer for 10 mins.
3. Add the chicken and remove half the mixture, then purée. Add the puree back into the pan with the rest of the soup, peas and seasoning.
4. Simmer for 5 mins until hot through.
5. Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.