• 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

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.

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.

Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.

by Pak101.com (few years ago!) / 1211 views