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:
Fry the onions, carrots and thyme in a large pot over medium heat for about 15 minutes.
Pour in the chicken stock. Bring to a boil, stirring occasionally. Cover and allow to simmer for about 10 minutes.
Add the chicken to the soup.
Divide the soup in two. Blend one half to a puree using a food processor or stick blender.
Return the blended soup to the pot. Add the frozen peas and season to taste,
Simmer for about 5 minutes until the soup is hot.
In a small bowl, mix the Greek yogurt, garlic and a squeeze lemon juice together.
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.
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