Homemade Chicken Soup

Name: Homemade Chicken Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 55g butter; 2 onions, peeled and sliced; 2 sticks celery, finely chopped; 2 carrots, peeled and finely diced; 25g plain flour; 1.2 litres chicken stock; 450g cooked chicken, skinned and shredded; 1 tablespoon freshly chopped parsley; Salt and freshly ground black pepper to taste

Recipe GLPR69a66dd4352533

Soup

60 min

252 cal

Servings: 6

Stovetop

SNAP eligible

A classic, comforting chicken soup made with a rich butter-based broth, tender vegetables, and shredded cooked chicken. This traditional British-style soup is simple yet satisfying, featuring sautéed onions, celery, and carrots thickened with a light roux, simmered to perfection and finished with fresh parsley. Ideal as a warming first course or light meal.

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Ingredients

55g butter

2 onions, peeled and sliced

2 sticks celery, finely chopped

2 carrots, peeled and finely diced

25g plain flour

1.2 litres chicken stock

450g cooked chicken, skinned and shredded

1 tablespoon freshly chopped parsley

Salt and freshly ground black pepper to taste

Directions

Heat the butter in a large saucepan over medium heat. Once melted and foaming, add the sliced onions, chopped celery, and diced carrots. Sauté gently for 5–8 minutes, stirring occasionally, until the vegetables begin to soften and become translucent.
Sprinkle the flour over the vegetables and stir well to coat them evenly. Continue cooking for 2 minutes, stirring constantly, to eliminate the raw flour taste and create a smooth paste.
Gradually pour in the chicken stock while stirring continuously to prevent lumps from forming. Increase the heat and bring the mixture to a gentle boil, stirring frequently.
Once boiling, reduce the heat to maintain a steady simmer. Season with salt and freshly ground black pepper to taste. Allow the soup to simmer for 10 minutes, or until the vegetables are completely tender.
Add the shredded cooked chicken to the soup and stir gently. Simmer for 2–3 minutes until the chicken is heated through to an internal temperature of 165°F (74°C).
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Stir in the freshly chopped parsley, reserving a small amount for garnish if desired. Ladle into bowls and serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is standard grocery-store stock at Harris Teeter, Food Lion, or Kroger—no special stops needed. At roughly 60 cents per serving for a straightforward chicken soup base, this is solid budget cooking, though the per-serving cost depends entirely on whether you're using rotisserie chicken or bone-in thighs. The 60-minute time is honest only if you're starting with raw chicken; if the recipe means simmering a whole bird, add 45 minutes to the real clock. This feeds a family, reheats beautifully for lunch boxes, and asks nothing fussy—it's the kind of soup that improves overnight in the fridge.