Comforting Chicken and Vegetable Soup
Soup
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This chicken and vegetable soup is a fantastic way to use up leftover roast chicken. I've been making this recipe for years, and it's always a hit, especially on cold winter evenings. The combination of tender chicken, sweet carrots, and vibrant peas in a flavorful broth is simply irresistible. It's a hearty and healthy meal that's perfect for the whole family. The addition of Greek yogurt and lemon juice adds a lovely creamy tang. Serve with cheese scones for a complete and satisfying meal. It's also great for meal prepping!
Ingredients (11 ingredients)
-
1 tbsp olive oil
-
2 piece onions
-
3 piece carrots
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1 tbsp thyme leaves
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1.4 l chicken stock
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300 g leftover roast chicken
-
200 g frozen peas
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3 tbsp Greek yogurt
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1 clove garlic
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1 squeeze lemon juice
-
1 piece cheese scone
Preparation (7 steps)
Sautéing the Vegetables
Add 1 tbsp olive oil, 2 onions (quartered), 3 medium carrots (roughly chopped), and 1 tbsp thyme leaves to the Thermomix bowl. Cook for 15 Min./120°C/Stufe 1.
Simmering the Soup
Add 1.4l chicken stock to the Thermomix bowl. Cook for 10 Min./100°C/Stufe 1.
Adding Chicken and Pureeing
Add 300g leftover roast chicken and 200g frozen peas to the Thermomix bowl. Remove half of the soup mixture and set aside. Puree the remaining soup in the Thermomix for 30 Sek./Stufe 8, gradually increasing to Stufe 10.
Final Simmer
Return the reserved soup mixture to the Thermomix bowl. Season to taste. Cook for 5 Min./100°C/Stufe 1.
Preparing Garlic Yogurt
In a separate bowl, mix together 3 tbsp Greek yogurt, 1 garlic clove (minced), and a squeeze of lemon juice. Set aside.
Serving
Ladle the soup into bowls, swirl in the garlic yogurt, and serve immediately with cheese scones.
Preparing the Cheese Scones
Preheat the oven to 180°C/160°C fan/gas 4. Put 280g self-raising flour and a large pinch of salt into a large bowl and make a well in the centre. In a separate bowl, combine 100g cubed feta, 3 tbsp sunflower oil, 2 eggs, 280ml Greek yogurt and a small handful baby spinach leaves, roughly chopped. Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 mins. Cool, then serve in wedges.
Finished cooking? Great! 🎉
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Created by
Olivia Martinez
4
Rezepte
0
Kochbücher
Source
URL
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Allergens
- Milk
- Cereals containing gluten: Wheat
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