2 tbsp od olive oil

3 carrots

2 onions chopped

1.5 litters of chicken stock

350g of leftover chicken

200g of frozen peas

3 tbsp of greek yogurt

1 garlic clove

Some lemon juice

Heat oil in a large pan then add onions and carrots, then gently fry for 15 minutes. Stir in stock, bring to a boil, cover then simmer for 12 minutes.

Add the chicken remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, peas, and seasoning, then simmer for 6 minutes.

Mix the yogurt, garlic, and lemon juice then serve.