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Chicken Soup

The perfect winter warmer
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Servings 5



  • 1 tbsp Olive Oil
  • 2 White Onions, chopped
  • 3 Medium Carrots, chopped
  • 1 tbsp Thyme Leaves, roughly chopped
  • 1.4 l Chicken Stock
  • 300 g Cooked Chicken, shredded
  • 200 g Frozen Peas
  • 5 tbsp Glenilen Farm Natural Yoghurt
  • 1 Garlic Clove, Crushed
  • 1/2 Lemon, Squeezed
  • Handful of Croutons to serve


  • Heat the oil in a pan. Add the onions, thyme and carrots and gently fry for 10 mins.
  • Stir in the chicken stock, bring to a boil, cover, then simmer for 10 mins.
  • Add the cooked chicken and with a stick blender purée the soup. Season the soup with salt and pepper to your liking and then simmer for 5 mins
  • Mix the Glenilen Farm Natural Yoghurt, garlic, and lemon juice together.
  • Spoon the soup into bowls, add a dollop of the garlic yoghurt and croutons and serve.