Ingredients
1. 1
tbsp olive oil
2. 2 onions, chopped
3. 3 medium carrots, chopped
4. 1 tbsp thyme leaves, roughly chopped
5. 1.4l chicken stock
6. 300g leftover roast chicken, shredded and skin removed
7. 200g frozen pea
8. 3 tbsp Greek yogurt
9. 1 garlic clove, crushed
10. squeeze lemon juice
2. 2 onions, chopped
3. 3 medium carrots, chopped
4. 1 tbsp thyme leaves, roughly chopped
5. 1.4l chicken stock
6. 300g leftover roast chicken, shredded and skin removed
7. 200g frozen pea
8. 3 tbsp Greek yogurt
9. 1 garlic clove, crushed
10. squeeze lemon juice
Method of preparation
1. 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.
2. 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.
3. Mix
the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.
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