Ingredients

300g cooked roast chicken, cubed

1 tbsp olive oil

2 onions, chopped

3 medium carrots, chopped

1 tbsp fresh thyme, chopped

1.5 litre chicken stock

200g frozen peas

3 tbsp crème fraiche

1 garlic clove , crushed

squeeze lemon juice

Method

Heat oil in a large pan.

Add onions, carrots and thyme, then gently fry for 15 mins.

Stir in stock, bring to a boil, cover, then simmer for 10 mins.

Now blitz with a hand blender.

Add the chicken and peas, season and then simmer for 5 minutes.

Mix the crème fraiche, garlic and lemon juice. Add a swirl on top of the soup when serving.

Cooks Comments and Tips

.