Chicken soup

Prep 15 mins, cook time 35 mins. Serves 4.

Ingredients

• 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 yoghurt
• 1 garlic clove, crushed
• Squeeze lemon juice

Method

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 yoghurt,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.