Chicken soup
- Jennie Milsom
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Serves 4
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4.4 out of 5.224 ratingsRate
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Use up leftover chicken in this easy chicken soup with garlic yogurt. Best served with feta and spinach scones
Freezable (without garlic yogurt)
Egg-free
Nut-free
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Spicy pasta soup
A star rating of 4.2 out of 5.15 ratings
Test Kitchen tips for the perfect chicken soup:
- This is one of our favourite recipes for using up leftover roast chicken. It's best to add the meat towards the end of cooking so it stays tender.
- You can use store-bought chicken stock or make your own using chicken carcasses and a range of veg for extra flavour.
- For a heartier bowl, stir in a handful of cooked rice, small pasta shapes or pearl barley during the final stages of cooking. They're simple additions that make the soup even more satisfying.
- We think chicken soup tastes even better the next day, once the flavours have had time to develop. If you're making it ahead, cool the soup quickly, keep it in the fridge and gently reheat it when ready to serve. Alternatively you can freeze the cooled soup in a large freezer-proof container for up to 3 months. Thaw overnight in the fridge and then reheat on the hob with a few stirs.
- A handful of fresh herbs stirred through just before serving really lifts the finished soup. Parsley, chives or dill all work well with the citrus garlic yogurt.
Ingredients
Nutrition
Units:
MetricUS
-
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
-
200g frozen peas
-
3 tbsp Greek yogurt
-
1 garlic clove
crushed
-
squeeze of lemon juice
-
feta and spinach scones
to serve (see tips below)
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Nutrition: per serving (without scones)
-
kcal339
-
fat13g
-
saturates5g
-
carbs18g
-
sugars11g
low
-
fibre7g
high
-
protein34g
high
-
salt2.23g
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Method
-
step 1
Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
-
step 2
Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
-
step 3
Add 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 frozen peas and seasoning, then simmer for 5 mins until hot through.
-
step 4
Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
-
step 5
If 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.
Serve with spinach and feta scones
- Heat the oven to 180C/160C fan/gas 4.
- Put 280g self-raising flour and a large pinch of salt into a large bowl and make a well in the centre.
- In a separate bowl, combine 100g cubed feta, 3 tbsp sunflower oil, 2 eggs, 280ml Greek yogurt and a small handful baby spinach leaves, roughly chopped.
- Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk.
- Bake for 40-45 mins.
- Cool, then serve in wedges.
Recipe from Good Food magazine, March 2009
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A star rating of 4.4 out of 5.224 ratings
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