Prep 15 mins, cook time 35 mins. Serves 4.
- 1tbsp olive oil
- 2 onions, chopped
- 3 medium carrots, chopped
- 1tbsp thyme
- 1.4L chicken stock or stock cube
- 300g leftover roast chicken, shredded and skin removed
- 200g frozen peas
- 3tbsp Greek yogurt
- 1 garlic clove, crushed
- Squeeze lemon juice
Fry onions, carrots and thyme until soft. Add stock, bring to a boil, cover, then simmer for 10 mins or until the carrots are soft.
Add 300g shredded leftover roast chicken, remove half the mixture, then purée with a stick blender (optional).
Tip back into the pan and add frozen peas, season if needed, then simmer for 5 mins until hot throughout.
Final step – mix 3tbsp Greek yogurt,1 crushed garlic clove and a squeeze of lemon juice then serve on top of soup. If freezing, omit this final step until soup is defrosted, reheated and ready to eat.