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Chicken soup

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Soups & stews

Chicken soup

Soup Serves 4 30 min
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.


  • 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


Prep time: 10 min
Cooking time: 20 min
  • 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.
  • 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.
  • 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.