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2 onions, chopped

3 carrots, peeled and chopped

100g green beans, blanched and chopped

1 garlic glove, crushed

300g of leftover roasted chicken shredded and skin removed

1.2lt of stock

Greek yoghurt

1 tsp of dried thyme

1 bay leaf

2 tbsp of chopped parsley


Heat 1 tbsp oil in a large pan. Add the chopped onions, chopped carrots, crushed garlic, thyme and bay leaf. Gently fry for 15 mins. Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins. Add 200g shredded leftover roast chicken, remove half the mixture. Purée with a stick blender. Put back into the pan with the rest of the soup, add the chopped beans and the rest of the chicken. Season with salt and pepper. Simmer for 5 mins until hot throughout. Serve with a spoonful of Greek yoghurt, chopped parsley and crusty sourdough.

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