Roast Chicken and Vegetable Soup
- 1 tbsp olive oil by Sainsbury’s
- 1 onion, finely chopped
- 800g (total weight) leftover cooked roast carrots, parsnips and potatoes, roughly chopped
- 2 cloves garlic, finely chopped
- 1/2 x 15g pack fresh thyme, leaves washed and picked
- 1 litre chicken stock, made with 1 chicken stock cube
- 300g leftover roast chicken, shredded
- Juice of 1 lemon
- 4 tbsp 50% less fat crème fraîche by Sainsbury’s, to serve
- 1/2 x white baguette, torn, to serve
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.
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.
Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then returnthe 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.
Recipe courtesy of Sainsbury's