Roast Chicken Soup


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

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