Recipes>Soup Recipes
Shredded Chicken, Carrot & Dill Soup
by Melissa Hemsley from Eat Happy: 30 Minute Feel-good Food
Easy
Serves 4
Total 20min
Cook 20min
This warming and comforting chicken soup has a depth of flavour that belies how easy it is to make with leftover chicken and basic vegetables. This recipe is a bonus recipe to mark the release of Melissa Hemsley’s Eat Happy.
Discover more delicious Soup recipes
From soothing broths to veg-packed soups
From the book
Eat Happy
Melissa Hemsley
Eat Happy: 30 Minute Feel-good Food
Easy midweek meals
Vegetarian mains
Feelgood desserts
Buy From
Introduction
This recipe is a bonus recipe to mark the release of Melissa Hemsley’s Eat Happy . While not featured in the book, it is a taste of the kind of easy, feel-good food you can expect from the brilliant recipes in Eat Happy . Over to you, Melissa…
If you’ve got any leftover roast chicken, this dish makes a great leftover lunch. Using stock-standard ingredients like frozen peas, onion, garlic and carrot, this is a recipe for lazy days when you don’t want to leave the house. If you’re not a dill fan, swap for parsley or chervil. You can also swap frozen peas for broad beans.
Tags
Ingredients
| 1 tbsp | ghee or butter |
|---|---|
| 1 | leek or onion, diced |
| 2 | garlic cloves, finely chopped |
| 1 tsp | dried thyme or rosemary |
| 350g | cooked chicken, shredded |
| 4 | large carrots, roughly chopped |
| 2 | celery sticks, diced |
| 800ml | quality vegetable stock or broth |
| 2 | large handfuls of frozen peas |
| juice of ¼ lemon or ½ tsp apple cider vinegar | |
| 1 handful | of dill, freshly chopped |
| sea salt and freshly ground black pepper |
Method
In a large wide pan, heat the ghee/butter and fry the leek or onions on a medium heat for 5 minutes while you prep everything else.
Add the garlic and dried thyme and cook for another minute. Add the carrots, a pinch of sea salt and pepper and let fry for a further minute.
Add the stock/broth and simmer on high for 10 minutes or until the carrots are tender.
Add the peas, leftover cooked chicken, lemon juice/vinegar and half the dill for a final 2 minutes. Remove from the heat.
Taste for seasoning (I like lots of pepper). Divide between bowls, scatter with the rest of the dill and serve.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Soup Recipes
View all
Crab, Chilli and Lime Dumplings in Thai Broth
by Rebecca Woods from Seriously Good Soups
Samin Nosrat’s Curried Carrot and Coconut Soup
by Samin Nosrat from Good Things
More Melissa Hemsley recipes
View all
Melissa Hemsley’s Harissa Chicken with Potato Wedges, Roasted Lemons and Spring Onions
by Melissa Hemsley from Real Healthy
Melissa Hemsley’s Chocolate Peanut Butter (No-bake) Bars
by Melissa Hemsley from Real Healthy
Melissa Hemsley’s Harissa Chicken with Potato Wedges, Roasted Lemons and Spring Onions
by Melissa Hemsley from Real Healthy
Melissa Hemsley’s Chocolate Peanut Butter (No-bake) Bars
by Melissa Hemsley from Real Healthy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
