Steps
- Heat 1 tablespoon of olive oil in a heavy saucepan over medium-low heat. Fry 2 chopped onions, 3 medium chopped carrots, and 1 tablespoon of chopped thyme leaves for 15 minutes.
- Add 1.4 liters of chicken broth, bring to a boil, cover, and simmer for 10 minutes.
- Add 300g of shredded skinless cooked roast chicken. Transfer half the mixture to a heatproof bowl and puree with an immersion blender, then return it to the pan.
- Add 200g of frozen peas, season with salt and pepper, and simmer for 5 minutes, until hot through.
- Mix 3 tablespoons of Greek yogurt, 1 crushed garlic clove, and 1 teaspoon of lemon juice. Ladle the soup into bowls and swirl in the garlic yogurt.