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Roast Chicken Soup

Roast Chicken Soup

Name: Roast Chicken Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Olive oil 1 tbsp; Onion 2; Carrots 3 medium; Thyme 1 tbsp; Chicken stock 6 cups; Roast chicken 1 ½ cups; Frozen peas 1 cup; Greek yogurt 3 tbsp; Garlic 1 clove; Lemon juice 1 tbsp

great way to use up leftover chicken

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45m
Serves 4
Easy
(1)

Ingredients

	1 tbsp Olive oil
	2 Onion chopped
	3 medium Carrots chopped
	1 tbsp Thyme leaves, roughly chopped
	6 cups Chicken stock
	1 ½ cups Roast chicken leftover, shredded
	1 cup Frozen peas
	3 tbsp Greek yogurt
	1 clove Garlic minced
	1 tbsp Lemon juice squeeze

Nutritional information

239

Calories

Fat

18.2g

Carbohydrate

21.9g

Protein

48mg

Cholesterol

1263mg

Sodium

Cuisine:

American Recipes

Ingredients

1 tbsp Olive oil
2 Onion
chopped
3 medium Carrots
chopped
1 tbsp Thyme
leaves, roughly chopped
6 cups Chicken stock
1 ½ cups Roast chicken
leftover, shredded
1 cup Frozen peas
3 tbsp Greek yogurt
1 clove Garlic
minced
1 tbsp Lemon juice
squeeze

Roast Chicken Soup

This Roast Chicken Soup is a simple classic. It is delicious, comforting and it is a great cure for winter colds and flu. The peas in this recipe provide a sweet little pop of flavor which I find is often missing from simple soups. To garnish this soup, I whip up a creamy little yoghurt, lemon and garlic dressing which I swirl on top of each bowl just before serving. Yum!

I make this soup by frying up some onions and carrots in olive oil. Then I add some chicken stock and bring to the boil. Towards the end of the cooking time I add some chicken and my secret to amazing texture in this soup is that instead of blending the whole lot, I puree half of the mixture. Finally I add the peas to the soup and heat through before swirling some of the garlic and lemon yoghurt on top.

To make the Roast Chicken Soup, you will need the following ingredients:

So, how do you make Roast Chicken Soup?

Steps to make Roast Chicken Soup

1	Cook the onions and carrots	15
Fry the onions, carrots and thyme in a large pot over medium heat for about 15 minutes.
2	Simmer	10
Pour in the chicken stock. Bring to a boil, stirring occasionally. Cover and allow to simmer for about 10 minutes.
3	Add the chicken	1
Add the chicken to the soup.
4	Blend half the soup	5
Divide the soup in two. Blend one half to a puree using a food processor or stick blender.
5	Return the soup to the pot and add peas	3
Return the blended soup to the pot. Add the frozen peas and season to taste,
6	Cook through	5
Simmer for about 5 minutes until the soup is hot.
7	Make the topping	1
In a small bowl, mix the Greek yogurt, garlic and a squeeze lemon juice together.
8	Serve	3
Serve the soup in a large bowls with the yoghurt topping swirled artfully on top.

This Roast Chicken Soup is a really simple, healthy and wholesome soup. Try it soon and don’t forget to come back and leave a review.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.