Rustic chicken soup

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• Olive oil1 tbsp
• OnionsChopped2
• Medium carrotsChopped3
• Thyme leavesRoughly chopped1 tbsp
• Chicken stock1.4 L
• Leftover roast chickenSkinned and shredded300 g
• Frozen peas200 g
• Greek yogurt3 tbsp
• Garlic cloveCrushed1
• Lemon juice
• Cheese scones (to serve)

1. 1

   Pour the olive oil into a large, heavy-bottomed pan and warm it. Put in the thyme, onions and carrots and cook gently for 15 mins.

2. 2

   Pour in 1.4 litres of chicken stock, bring to the boil, then cover and simmer for 10 mins.

3. 3

   Add the leftover chicken, then lift out half of the soup and blend it with a stick blender. Return it to the pan with the peas and some seasoning, and simmer for 5 mins until piping hot.

4. 4

   Combine the garlic, lemon juice and yogurt. Spoon the soup into bowls and swirl a spoonful of the garlic yogurt into each.

5. 5

   For a slow cooker version, soften the onions, carrots and thyme in a pan for 15 mins, then tip into your slow cooker along with 1 litre of stock (and a chicken carcass, if you have one). Cover and cook on High for 2-3 hrs until the vegetables are soft. Take out the carcass, if used, and pull off any meat left on the bones, then return the meat to the pot or add the leftover chicken along with the frozen peas, and cook for a further 30 mins, blend half of the soup with a stick blender and serve as above.