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Chicken Soup

2.3/5 rating (15 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 30 mins
  • Difficulty: Easy
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Chicken Soup

Homemade chicken soup is so much more satisfying than canned, it just tastes better and feels right.


  • 2 large onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 table spoon olive oil
  • 2 large carrots, peeled and finely chopped
  • 4 sticks celery, finely chopped
  • 250g (1 pack) chestnut mushrooms, finely chopped
  • 1 litre fresh chicken stock - either homemade or shop bought stock is fine
  • 600g Chicken thigh fillets, skinless and boneless, chopped into small pieces.
  • 1 tsp Bovril
  • 1 tsp Miso paste
  • Pepper to taste
  • 150g or 1 bag fresh spinach

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For the homemade chicken stock:

  • Roast chicken bones in the oven for 15-20 minutes at 220c.
  • Remove from the oven and put into a saucepan, cover with cold water and bring to the boil then simmer for 20 minutes. Skim the stock occasionally.
  • Remove from the heat, strain the liquid and use.

For the chicken soup:

  • Heat the oil in a pan and brown the onions and garlic until coloured.
  • Add the carrots, celery, mushrooms and cook for a couple of minutes.
  • Add the chicken stock to the pan and bring to the boil, then add the chopped chicken meat and turn down the heat and simmer for 30 minutes.
  • After 30 minutes add the Bovril and miso paste to taste, season with pepper.
  • Just before serving add the spinach and adjust the seasoning.

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