This slow cooker roast chicken soup recipe appeared in a selection of 5 slow cooker savings recipes in last month's BBC Easy Cook magazine.
The recipe is also on the BBC Good Food website and originally appeared in the March 2009 issue and has instructions for cooking the soup on the hob and in the slow cooker.
Use up leftover chicken to make this rustic soup that is full of flavour, comforting and warming - all that you need in a delicious bowl of soup!
Tips
- Freezable – the soup can easily be frozen, but without the garlic and lemon yogurt.
- Garlic and lemon yogurt – I’d say this could be optional – I tried it with and without and it’s delicious either way. The yogurt adds a lovely fresh creamy citrus flavour.
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How to make this Slow Cooker Roast Chicken Soup
Ingredients
- 1 tbsp olive oil
- 2 onions, chopped
- 3 medium carrots, chopped
- 1 tbsp thyme leaves, roughly chopped
- 1.4l chicken stock (made using 3 stock cubes or pots)
- 1 roast chicken carcass or 300g cooked chicken, shredded
- 200g frozen peas
- salt and freshly ground black pepper
- 3 tbsp Greek yogurt (see Tips)
- 1 clove garlic, crushed
- a squeeze of lemon juice
- crusty bread, to serve
Instructions
- Heat the slow cooker if necessary. Meanwhile, heat the olive oil in a large heavy-based pan. Add the chopped onions, carrots and thyme, then gently fry for 15 minutes. Tip the vegetables into the slow cooker with the stock. If you’re using a carcass, add it now, breaking it in half if you need to, but don’t go crazy or you will end up with boney soup! Cover and cook for 2 to 3 hours on high until the vegetables are tender.
- If you used a carcass, remove it now and shred any remaining chicken off the bones. Stir this back into the soup, or add the ready cooked chicken, plus the peas, then cover and cook for 30 minutes more.
- Puree half the soup in the pot with a stick blender and season, to taste.
- Mix the yogurt, garlic and lemon juice together, then swirl into the soup in bowls, and serve with crusty bread.
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Slow Cooker Roast Chicken Soup
Equipment
Ingredients
- 1 tbsp olive oil
- 2 onions chopped
- 3 medium carrots chopped
- 1 tbsp thyme leaves roughly chopped
- 1.4 l (5.9 cups) chicken stock (made using 3 stock cubes or pots)
- 1 roast chicken carcass or 300g cooked chicken shredded
- 200 g (7.1 oz) frozen peas
- salt and freshly ground black pepper
- 3 tbsp Greek yogurt (see Notes)
- 1 clove garlic crushed
- a squeeze of lemon juice
- crusty bread to serve
Instructions
- Heat the slow cooker if necessary. Meanwhile, heat the olive oil in a large heavy-based pan. Add the chopped onions, carrots and thyme, then gently fry for 15 minutes. Tip the vegetables into the slow cooker with the stock. If you’re using a carcass, add it now, breaking it in half if you need to, but don’t go crazy or you will end up with boney soup! Cover and cook for 2 to 3 hours on high until the vegetables are tender.
- If you used a carcass, remove it now and shred any remaining chicken off the bones. Stir this back into the soup, or add the ready cooked chicken, plus the peas, then cover and cook for 30 minutes more.
- Puree half the soup in the pot with a stick blender and season, to taste.
- Mix the yogurt, garlic and lemon juice together, then swirl into the soup in bowls, and serve with crusty bread.
Notes
- Freezable – the soup can easily be frozen, but without the garlic and lemon yogurt.
- Garlic and lemon yogurt – I’d say this could be optional – I tried it with and without and it’s delicious either way. The yogurt adds a lovely fresh creamy citrus flavour.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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