|Photo: Roast chicken soup recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast chicken soup Recipe. Enjoy the Middle Eastern Cuisine 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.
Prep 15 mins
Cook 35 mins
Can be frozen without garlic cream
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
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.
Feta & spinach scones
Heat panggangan 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.
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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