Ingredients
Olive oil 1 tbsp
Onions, chopped 2
Carrots, chopped 3
Thyme leaves chopped 1 tbsp
Chicken stock 1 ¼ liter
Roast chicken, shredded 300 gm
Frozen peas 200 gm
Yogurt 3 tbsp
Garlic crushed 1 clove
Lemon juice to taste
Method
Heat oil in a large heavy-based pan.
Add onions, carrots and thyme, then gently fry for 15 minutes.
Stir in stock, bring to a boil, cover, then simmer for 10 minutes.
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 minutes until hot through.
Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.
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