Roast chicken soup recipe

Photo: Roast chicken soup recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Roast chicken soup recipe. Enjoy cooking quick and easy healthy meals and learn how to make Roast chicken soup.

Use up leftover chicken in this rustic soup with garlic cream and cheesy scones on the side

Easy
Serves 4
Prep 15 mins
Cook 35 mins
Freezable
Can be frozen without garlic cream

Ingredients

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

Method

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.

Try

Feta & spinach scones
Heat oven to 180C/fan 160C/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.

IF YOU WANT TO USE A SLOW COOKER
Gently fry your onions, carrots and thyme for 15 mins then tip it with the veg into your slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass remove it now, shredding remaining chicken from bones. Stir back into the soup, or add leftover chicken now, plus peas. Cook for 30 mins more. Remove half the mixture then puree with a stick blender to your liking.

Nutrition Per Serving
339 kcalories, protein 39g, carbohydrate 18g, fat 13 g, saturated fat 3g, fibre 6g, sugar 11g, salt 2 g

Recipe from Good Food magazine, March 2009.

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Chicken and herb bake with tomatoes
Salt and sage roast chicken with apple gravy
Vanilla-and-lime chicken skewers
Basque chicken
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Smoked chicken, walnut & grape salad with blue cheese

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Almond chicken Recipe

Photo: Almond chicken Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Almond chicken  recipe. Enjoy cooking quick and easy healthy meals and learn how to make Almond chicken.

INGREDIENTS 14
SERVINGS 6

Ingredients

100g almond meal
1 cup (250ml) water
1 tbs ghee
2 tsp cumin seeds
4 whole cloves
12 fresh curry leaves
4 green cardamom pods, bruised
2 garlic cloves, crushed
1 tsp ground turmeric
1 brown onion, finely chopped
12 chicken thigh fillets, chopped
1/2 cup (125ml) thin cream
1 tsp garam masala
Toasted flaked almonds, to serve

Method

Step 1
Combine almond meal and water in a medium bowl. Set aside for 1 hour to soak.

Step 2
Melt ghee in a large saucepan over medium heat. Add cumin seeds, cloves, curry leaves, cardamom, garlic, turmeric and onion. Cook, stirring, for 5 minutes or until onion softens. Add chicken and almond meal, and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes. Add cream and cook for 15-20 minutes or until sauce thickens slightly. Remove from heat. Stir in garam masala. Season. Sprinkle with toasted flaked almonds to serve.

Notebook: - May 2007 , Page 143
Recipe by Sarah Hobbs
Photography by Ben Dearnley
 
More Chicken Recipes: 

Lemon and mascarpone roast chicken 
Chicken on the Grill
Chicken, pancetta & mushroom stew
Chicken with creamy bacon penne
Chicken hotpot
Chicken in creamy mushroom sauce 

Save and share Almond chicken Recipe
 
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Lemon and mascarpone roast chicken recipe

Photo: Lemon and mascarpone roast chicken

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Lemon and mascarpone roast chicken recipe. Enjoy cooking quick and easy healthy meals and learn how to make Lemon and mascarpone roast chicken.

Takes: 10 mins to prepare and 1 hr 30 mins to cook
Makes: 4

Ingredients

1 lemon
3tbsp mascarpone cheese
2tsp thyme leaves, finely chopped, plus more for stuffing
1.5kg (3lbs) chicken
1 shallot, finely chopped
For the gravy
200ml (7fl oz) hot chicken stock

Preparation

Preheat the oven to gas 5, 190ºC, fan 170ºC. Finely grate the zest of the lemon into a bowl and mix with 2 tbsp mascarpone and the thyme leaves. Season well.

Make a space between the chicken's breast and its skin and push in the mixture, smearing it over the meat. Smooth down the skin and season the whole chicken.

Halve the lemon and place one half inside the chicken cavity (along with any leftover thyme). Put the chicken in a snug-fitting roasting tin and cook for 1 hour and 20 minutes, or until it's cooked through.

When cooked, transfer the chicken to a serving plate and let it rest while you make the gravy. Drain away the fat from the roasting tin to leave 1 tablespoon, then place over a low heat. Stir in the shallots and cook until soft, then add the chicken stock, scraping up any caramelised bits stuck to the pan. Cook for a few more minutes, then strain the gravy and discard the shallots. Squeeze in some juice from the other lemon half, and stir in the remaining mascarpone. Serve with the chicken, roast potatoes and vegetables.
 
Source Tesco Real Food
 
More Chicken Recipes:

Chicken on the Grill
Chicken, pancetta & mushroom stew
Chicken with creamy bacon penne
Chicken hotpot
Chicken in creamy mushroom sauce
Tagliatelle with grilled chicken & tomatoes
 
Save and share Lemon and mascarpone roast chicken recipe
 
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.