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The BEST Roast Chicken Soup!

On many an occasion, I have reached for this chicken soup recipe. Whenever I’m ill, hungover or just seeking home comfort, this is my absolute go-to! I’ve even had requests from others who aren’t well and needed emergency batches. Luckily this soup also freezes really well and you can save portions to microwave for a quick feel good feeling! I honestly can’t even begin to explain just how heart-warming this soup feels… it’s like being cradled again. I like to make this dish on a Monday, after a Sunday roast so I can use up the leftover chicken and nothing goes to waste. Paired with garlic bread and it’s HEAVENLY. You’ll need the following to create this nectar of the gods:

60g butter

2 White Onions, finely diced

3 Celery sticks, finely diced

3 Carrots, finely diced

2 heaped tablespoons of plain flour

1.2l Chicken Stock

500g cooked Roast Chicken, shredded (about a third of a leftover chicken)

1tbsp chopped parsley

Salt and Pepper to taste

Step 1

Melt the butter in a large pot over a medium heat. Add the onions, celery and carrots. Cook until the vegetables start to soften up.

Step 2

Stir in the flour until it almost looks like a vegetable roux. Cook for 2 minutes, then add the chicken stock. Bring the mixture to the boil, stirring as you do. Season with salt and pepper. Simmer the mixture for about 10/15 minutes.

Step 3

Add the chicken until it’s warmed through. Check the seasoning. Once you’re happy with it all, stir in the parsley and voila.


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