Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones
Prep:15 mins
Serves 4
1 tbsp olive oil2 onions, chopped3 medium carrots, chopped1 tbsp thyme leaves, roughly chopped1.4l chicken stock300g leftover roast chicken, shredded and skin removed200g frozen peas3 tbsp Greek yogurt1 garlic clove, crushedsqueeze of lemon juicecheese scone, to serve (see tips below)
STEP 1Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.STEP 2Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.STEP 3Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.STEP 4Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.STEP 5If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the 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 any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.
