Roast Chicken Soup

Roast Chicken Soup

Ingredients

• Olive oil 1 tbsp
• Onions, chopped 2
• Carrots, chopped 3
• Thyme leaves chopped 1 tbsp
• Chicken stock 1 ¼ liter
• Roast chicken, shredded 300 gm
• Frozen peas 200 gm
• Yogurt 3 tbsp
• Garlic crushed 1 clove
• Lemon juice to taste

Method

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