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Is there anything more comforting than a bowl of steaming homemade Chicken Soup? This classic recipe is full of goodness when it’s needed the most – and it’s so easy to make!
When autumn and winter come around, it’s so nice to be able to get out those comforting soup recipes and make batches of nourishing bowls for lunch or dinner.
One of my favourite parenting dinner ‘hacks’ is to make a big batch of soup at the weekend, then, on a night when everyone is in and out at different times, I serve it up for dinner.
Add some warmed part bake rolls, piles of grated cheese for toppings and everyone is happy (including my sanity).
Our favourite? Classic Chicken Soup of course!
Why you’ll love this Easy Chicken Soup recipe
⭐️ Filled with nutritious, hearty ingredients
⭐️ Good for freezing
⭐️ Perfect for using up leftover roast chicken too
Chunky vs Smooth
While a lot of my soup recipes are smooth, I enjoy my Chicken Soup with a little texture and bite to it, but the choice is yours.
If you want it smooth, simply use a handheld blender to whizz it up before serving.
Chicken Soup Ingredients
- Olive oil – This is for frying the vegetables.
- Leek – Slice and carefully wash the leeks (they tend to be very gritty).
- Potatoes – Something like Maris Pipers work well. Anything you’d usually use for their texture, for mashing or roasties are ideal.
- Carrots – Peeled and sliced up.
- Celery – These add good flavour.
- Flavouring – Turmeric (it has anti inflammatory properties!) and dried thyme.
- Plain flour – This helps to thicken the soup.
- Chicken stock – Homemade or made with cubes is fine.
- Chicken – Shredded leftover cooked chicken. Alternatively, see the notes below on cooking some for the recipe.
- Milk – Use a little whole milk to make it creamy.
- Peas – Frozen peas give a lovely sweetness.
- Sea salt and freshly ground black pepper – Season to taste.
How to make Chicken Soup
1. Fry the leeks in hot oil until soft (see below for the full recipe method).
2. Add in the potatoes, carrots, celery, turmeric, thyme and flour, then stir well.
3. Pour in the stock and simmer as per the recipe below. Add the cooked chicken.
4. Pour in the milk and peas, heat gently, stir and serve.
Cooking the chicken
If you don’t have any leftover cooked chicken, cook 2 breasts for this recipe.
Bring the stock to a boil in a separate pan, then reduce it to a low simmer and add chicken. Poach for 15 minutes until it’s cooked through.
Then shred the chicken and use the poaching stock as your stock for your soup. Just make sure to top it up to 750ml with boiling water if needed.
Substitutions
- Dairy free – Simply leave out the milk or cream and enjoy without.
- Gluten free – Make sure you use a gluten free stock and gluten free plain flour and you should be good to go.
Leftovers
In the fridge This can be cooked and kept in an airtight container for 3 days in the fridge.
You may need a splash of water when reheating if it becomes thick when cool. Make sure it’s warm all the way through before serving.
In the freezer You can also freeze the soup in a well sealed container for up to 3 months. You should defrost overnight in the fridge and reheat thoroughly OR reheat from frozen in a saucepan or in the microwave. Freeze it into single portions for a quick grab-and-go meal!
Adding the milk
After adding the milk in, you will need to warm the soup up again but try not to bring it to the boil or the milk may split.
If it does though, don’t panic. It will still taste delicious!
More homemade soup recipes…
FAQs
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Chicken Soup {Comfort Food in 30 Minutes}
Ingredients
- 1 tbsp Olive oil
- 1 Leek, Thinly sliced
- 400 g (14 oz) Potatoes, Cut into 1cm cubes | See notes
- 2 Carrots, Peeled and sliced
- 2 Celery sticks, Sliced
- 1/4 tsp Turmeric
- 1/2 tsp Dried thyme
- 1 tbsp Plain flour
- 750 ml (3.3 cups) Hot chicken stock, See notes
- 200 g (7 oz) Leftover cooked chicken, Shredded
- 250 ml (1 cups) Whole milk
- 100 g (3.5 oz) Frozen peas
- Sea salt and freshly ground black pepper, Season to taste
Instructions
- Heat the oil in a sauce pan over a medium high heat and fry the leek for a few minutes until soft.
- Add the potatoes, carrots, celery, turmeric, dried thyme and flour and give everything a good stir.
- Pour in the stock, pop a lid on the pan and simmer for 15 minutes until the veg is just tender.
- Add the chicken to the pan and cook for a few minutes more then pour in the milk and stir in the peas. Make sure it’s hot before serving but try not to boil once you’ve added the milk as this can lead to it splitting.
- Season to taste and serve with some crusty bread.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
Really loved this recipe, especially on these cold winter days , with a chunk of fresh bread
Just delicious and super easy, will be added to the rotation for sure!
Found this recipe when my son had a bad cold. A delicious remedy and tasted so good, I’m making another batch for the rest of us! Thanks Sarah.