b'CHICKEN SOUPPrep 15 mins, cook time 35 mins. Serves 4.Ingredients1tbsp olive oil2 onions, chopped3 medium carrots, chopped1tbsp thyme 1.4L chicken stock or stock cube300g leftover roast chicken, shredded and skin removed200g frozen peas3tbsp Greek yoghurt1 garlic clove, crushedSqueeze lemon juiceMethodFry onions, carrots and thyme until soft. Add stock, bring toa boil, cover, then simmer for 10 mins or until the carrots are soft.Add 300g shredded leftover roast chicken, remove half the mixture,then pure 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 stepmix 3tbsp Greek yoghurt,1 crushed garlic clove anda 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.25'