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Shredded Chicken, Carrot & Dill Soup
From the book
Eat Happy: 30 Minute Feel-good Food
Easy midweek meals
Vegetarian mains
Feelgood desserts
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Introduction from 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.
Ingredients
Method
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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