Serves 6
60 min
Homemade Chicken Soup
Recipe GLPR69a66dd4352533
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.
