Page title and description
Soups & stews
Chicken soup
This is a really comforting chicken soup. The better your stock is, the better your soup will be. It's even better the next day (but refrigerate it overnight). The tarragon is a lovely addition if you like it, though the taste is very distinctive and best left out if you are unsure.
Ingredients
- 1 litre chicken stock
- 1 glass white wine
- 1 bay leaf
- few sprigs of thyme
- 3 carrots, cut into batons
- 2 sticks celery, finely sliced
- 3 courgettes, in 1 inch slices, halved first if large
- 2 large or 4 small potatoes, in 2cm chunks
- 400-500g leftover roast chicken, torn into pieces, or 4 chicken legs, poached in the stock, removed from bone and set aside
- 3 leeks, finely sliced
- 2 handfuls flat leaf parsley, roughly chopped
- drizzle of olive oil
- juice of ½-1 lemon (optional)
- 1 handful tarragon, chopped (optional)
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
Bring the stock and wine to a simmer in a pan. Add the bay leaf, thyme and all the vegetables except the leeks.
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Step 2
Simmer until everything is tender but not too soft (about 10-15 minutes). Add the shredded chicken and leeks and bring to the boil.
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Step 3
Make sure everything is warmed through and that the leeks have softened, then season to taste and add the parsley, olive oil, lemon juice and tarragon, if using.
