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Shredded Chicken, Carrot & Dill Soup

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.

From the book

Melissa Hemsley


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.

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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


1. 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.

2. 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.

3. Add the stock/broth and simmer on high for 10 minutes or until the carrots are tender.

4. Add the peas, leftover cooked chicken, lemon juice/vinegar and half the dill for a final 2 minutes. Remove from the heat.

5. Taste for seasoning (I like lots of pepper). Divide between bowls, scatter with the rest of the dill and serve.

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From the book: Eat Happy: 30 Minute Feel-good Food

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