Easy chicken soup
Prep:
15 mins
Cook:
35 mins
Use up leftover chicken and vegetables to make a delicious hearty and creamy soup.
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
3 tbsp Greek yoghurt or crème fraiche
1 garlic clove, crushed
Squeeze lemon juice
Heat the oil in a large heavy-based pan.
Add the onions, carrots and thyme and fry for 15 minutes.
Stir in the stock, garlic and lemon juice and bring to a boil.
Cover then simmer for 10 minutes.
Add the chicken, then purée using a food processor.
Tip back into the pan with a little salt and pepper.
Simmer for 5 minutes until hot through.
Mix in the yoghurt or crème fraiche, swirl into the soup then serve.
Serves
4
Preparation Time
15 minutes
Cooking Time
35 minutes
Main ingredients
Dairy, Chicken, Vegetables, Stock/Broth
Recipe Type
Soups, Budget, Family Dinners, Left Overs
Level of Difficulty
Easy
