• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 800 g leftover cooked roast carrots, parsnips and potatoes, roughly chopped
  • 2 cloves garlic, finely chopped
  • 7.5 g fresh thyme leaves, washed and picked
  • 1 litre chicken stock, made with 1 chicken stock cube
  • 300 g leftover roast chicken, shredded
  • Juice of 1 lemon
  • 4 tbsp half fat crème fraîche, to serve
  • 0.5 white baguette, torn to, serve


  1. 1

    Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

  2. 2

    Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

  3. 3

    Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.

Nutritional Details

Each serving provides
  • Energy 1264kj 302kcal 15%
  • Fat 10.1g 14%
  • Saturates 3.3g 17%
  • Sugars 9.5g 11%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 193kj/46kcal

Each serving provides

26.2g carbohydrate 8.3g fibre 22.5g protein

Also in these Scrapbooks

Back to top