Serves 2

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 tbsp thyme, chopped
• 500ml chicken stock
• 300g leftover roast chicken, skinless
• Handful of frozen peas

1. Heat the oil in a pan and cook the onion, carrots and thyme for 15 mins gently.
2. Stir in stock, bring to the boil, then simmer for 10 mins.
3. Put half of the chicken into a blender with half of the soup mixture from the pan. Blend until smooth.
4. Pour the blended soup back into the unblended soup in the pan and add the peas and season. Simmer for 5 minutes.
5. Serve and garnish with a little thyme and cream.

This soup has a hearty winter stew feel to it as chucks are left in. Great with fresh rolls or warm savoury scones.