Homemade chicken soup


1 tablespoon olive oil
2 onions finely diced
3 medium carrots grated
3 springs fresh thyme
½ celery finely sliced
1 garlic clove, crushed
2 litre chicken stock
Meat from 1 whole roasted chicken 
200g frozen peas

3 tablespoon greek yoghurt
Squeeze lemon juice


  1. Heat oil in a large heavy based pan. Add onions, carrots, celery, garlic and thyme. Gently saute for 15 minutes.
  2. Stir in stock, bring to boil, cover and simmer for 10 minutes.
  3. Remove thyme sprigs.
  4. Add the chicken and peas. Remove half the mixture and puree with a stick blender. Tip back into the pan with the rest of the soup.
  5. Season to taste and allow to simmer for 5 minutes until hot through.
  6. Mix the yoghurt and lemon juice, dollop on top and serve.