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

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