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