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Friday, 22 June 2018

Rustic Roast Chicken Soup


If you are experiencing warm summer days, then you may wish to save this recipe for another time! However, for those of you who may be having cooler days, you just might consider making this rustic roast chicken soup … it uses up any leftover chicken you may have and has a garlic cream topping!

Ingredients:
Serves Four
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 lemon juice

Method:
1. Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins.
2. 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 mins until hot through.
3. Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.

Note:

If you want to use a slow cooker, gently fry your onions, carrots and thyme for 15 mins then tip them with the veg into your 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 leftover chicken now, plus peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

Nutrition Per Serving:
(without the scones pictured)
Fat 13g  Carbs 18g  Protein 39g
From an original idea here


Where is thyme from?
Part of the mint family, thyme grows in Southern Europe and the Mediterranean. The ancient Greeks loved it for its fragrant aroma and used it as incense.

How do I use thyme?
If it’s fresh thyme, you can use just the leaves, whole sprigs or chop it up. Dried thyme can be used during cooking so the flavour has time to infuse – think pasta sauces, soups and even baking – or sprinkled on top of dishes to give an instant flavour boost. Generally, 1 tsp dried thyme is equal to 1 tbsp. (3 tsp) snipped fresh thyme.

What can I make with thyme?
It’s great for meat marinades and cracking in veggie traybakes. Feeling more adventurous? Use it to liven up grilled fish, homemade pizza, creamy risottos or even cocktails. Plus, it pairs amazingly with lemon and goes great with other Mediterranean herbs like oregano, parsley and rosemary.

How long does thyme keep for?
Fresh thyme lasts for up to a couple of weeks in the fridge, while the dried stuff lasts for two to three years when stored in a cool, dark cupboard. Make sure you keep the lid tightly closed when you’re not using it.

We bring a variety of articles and recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

33 comments:

Tom said...

...looks like a good choice for fall.

Catarina said...

I never added yogurt to chicken soup. Like the idea and will definitely try!
It seems we will have a rainy weekend... chicken soup it Wii be...

DUTA said...

In my case, soup is a dish for all seasons. I have only one rule: I don't mix meat (chicken) with dairy (yogourt).I usually like a veggie soup (no carrots).

Jan (JFM) said...

How delicious this sounds and looks...yummmm!!!

Have a lovely day 💮

Author R. Mac Wheeler said...

I've needed a lot of chicken soup to give over this summer cold and bronchitis.

~Lavender Dreamer~ said...

That reminds me....I have fresh thyme in the fridge that is over a couple of weeks old! lol I better check it. Love this recipe! Chicken is so wonderful any time of year!

Jo said...

It looks delicious and it's a good recipe to use up leftover chicken.

Christine said...

I have leftover chicken, will be trying this thanks.

Dewena said...

This type of rustic chicken soup is my favorite, my standby. And invaluable for using up lingering vegetables in the produce drawer of fridge. Only I have to admit that I also include some pearl barley in it, or rice or quinoa or noodles. In other words, carbs. I guess that makes it bad for me?

Existe Sempre Um Lugar said...

Boa tarde, pessoalmente gosto do sabor do tomilho, dá um sabor espacial, é agradável em qualquer refeição.
Bom fim de semana,
AG

Valerie-Jael said...

This sounds gorgeous, thanks for sharing. Hugs, Valerie

Ela said...

I love soup! Thank you for giving the recipe!
Have a happy weekend !

laurie said...

yummmmm!!!

William Kendall said...

That sounds good for a winter day.

Elephant's Child said...

Fresh herbs really lift a soup don't they?

NatureFootstep said...

seems tasty, but I would leave out the olive oil. :)

ANNA said...

Gracias por tu paso significa mucho ya que un personage que me hace la vida imposible diciendo que le copio poemas y muchos seguidores se han ido
Besos

David Gascoigne said...

Chicken soup is a dish for fall and winter in our house, but it can’t hurt to have a new recipe ready when the time comes.

Martha (Social Media Sites) said...

Simple and delicious. Thank you!

Victor S E Moubarak said...

This sounds very delicious. I have saved the recipe for winter.

Thanx for visiting my Blog.

God bless you, Jan.

Margaret-whiteangel said...

Sounds nice to lemon in it.

Denise inVA said...

I love a good chicken soup and will definitely give this one a try. Thanks Jan :)

Bleubeard and Elizabeth said...

It's hotter than Hades here, and that chicken soup looks absolutely delicious. And I learned a lot about cheddar cheese in the previous post, too. Thanks, Jan.

Bob Bushell said...

Not my cup of T, the roll is beautiful.

eileeninmd said...

Hello, I love almost any kind of soup. Looks delicious. Thanks for sharing.
Have a happy day and weekend,
Eileen

Jenn Jilks said...

I was in our kiddie pool, yesterday! I think I'll wait for soup days.
Cheddar cheese, however... :-)

carol l mckenna said...

Oh Yummy for the cooler days ~

Happy Weekend,
A ShutterBug Explores,
aka (A Creative Harbor)

Debbie said...

we eat soup year round for dinner but a little less often in summer!!

this looks and sounds so good, i wonder if i would miss my traditional egg noodles!!!

sandy said...

this looks really good! nught save it off for autumn.

happyone said...

Soup is a favorite around here. This looks delicious.

Teresa said...

Se ve riquísima. Un beso.

Out on the prairie said...

A very nice meal, roasting the chicken seems to keep it moist. I might even throw a matzo ball or two in this instead of the noodles.

Magic Love Crow said...

I would love this right now! I haven't been feeling well! Thank you! Big Hugs!