Last week our fridge and cupboards were almost bare but we had some leftover roast chicken so Phil and I had fun making this 'thrown together soup' with what we could find. It is deliciously garlicky and fresh and goes perfectly with homemade warm cheese scones.
1 tbsp olive oil
2 small onions, chopped
1 tsp mixed herbs
900ml chicken stock
leftover roast chicken (approx 200g), shredded
150g frozen peas
2 garlic cloves, crushed
1: Heat oil in large saucepan. Add onions and herbs and fry for 10 minutes. If you've got any other veg (like carrots or parsnips) you could chop them up and add them to the pan at the same time as the onions.
2: Add stock and bring to boil, then cover and simmer for 10 minutes.
3: Add chicken. If you want, you can use a stick blender to briefly puree the soup at this point, or you can leave as it is. Phil had fun making a lot of mess with the blender.
4: Add peas, garlic and seasoning to taste. Simmer for 5 minutes.
5: Serve hot with scones or bread or whatever you fancy.
Philip said this is the best soup he's ever tasted so I suggest you give it a try!