Chicken Soup

A winter warmer...



Prep time

15 minutes

Cook time

45 minutes

Perfect for using up leftovers and a classic winter staple for lunches and dinners. Serve with a warm, crusty bread roll and a sprinkle of parsley. 


55g butter
2 brown onions, diced
2 celery sticks, diced
2 carrots, diced
25g plain flour
1.2l chicken stock 
450g cooked chicken, skinned and shredded
1 tbsp fresh parsley, finely chopped
salt and pepper, to taste


1. Melt butter in a large saucepan and gently fry the onions, celery, and carrots until they soften.

2. Add the flour and cook for 2 minutes.

3. Add the chicken stock and bring the mixture to the boil.

4. Add salt and pepper, and then leave the mixture to simmer for 10 minutes.

5. Add the cooked chicken, and cook until heated through.

Chef’s tips

Try adding other herbs for extra flavour.


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