Shredded Chicken, Carrot & Dill Soup | Melissa Hemsley
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Shredded Chicken, Carrot & Dill Soup

Soups and Bowl Food

Shredded Chicken, Carrot & Dill Soup





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.


  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.


  • 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

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