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Substantial chicken soup

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Soups & stews

Substantial chicken soup

Starter Serves 6 40 min
This is a really comforting chicken soup, and takes under half an hour to make. The better your stock is, the better your soup will be – this isn't the place for a stock cube. This tastes even better the next day (but refrigerate overnight). A bit of tarragon is a lovely addition but the taste of tarragon is very distinctive (sweet aniseed) and best left out if you're unsure if you like it.


  • 1 litre good chicken stock
  • 150ml white wine
  • 1 bay leaf
  • few sprigs thyme
  • 3 carrots, cut in batons
  • 2 sticks celery, finely sliced
  • 3 courgettes, in 1 inch slices, halved first if large
  • 2 large or 4 small potatoes, in 1 inch chunks
  • 400-500g left-over 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: 30 min
  • Step 1

    Bring stock to simmer with the wine. Add bay leaf, thyme and all vegetables except leeks.
  • Step 2

    Simmer until everything is tender but not too soft (about 10-15 minutes).
  • Step 3

    Add shredded chicken and finely sliced leeks and return to boil.
  • Step 4

    Make sure everything is warmed through and leeks have softened, then season to taste and add parsley, olive oil, lemon juice and tarragon, if using.

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