300g leftover roast chicken, shredded
2 onions, chopped
3 medium carrots, chopped
200g frozen peas
1 garlic clove, crushed
1.5 litres chicken stock
1 tbsp olive oil
1 tbsp thyme leaves, roughly chopped
3 tbsp Greek yoghurt
Squeeze of lemon juice
Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 minutes. Stir in stock, bring to a boil, cover, then simmer for 10 minutes.
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 minutes until hot through.
Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.
Source: BBC Olive Magazine