Chicken And Veg Soup Recipe UK​

This easy Chicken and Vegetable Soup is a quick and nutritious meal perfect for using up leftover ingredients. With its creamy texture and hot, comforting flavors, it’s ideal for chilly days. You can customize it with whatever veggies you have on hand, making it a flexible and satisfying dish. Enjoy with crispy baguette pieces!

Ingredients Needed

• 1 tbsp (15 ml) olive oil
• 1 onion, finely chopped
• 250 g (about 9 oz) leftover cooked roast carrots, roughly chopped
• 250 g (about 9 oz) leftover cooked roast potatoes, roughly chopped
• 250 g (about 9 oz) leftover cooked roast parsnips, roughly chopped
• 2 cloves garlic, finely chopped
• 7.5 g (about 0.25 oz) fresh thyme leaves, washed and picked
• 1 litre (4 cups) chicken stock (made with 1 chicken stock cube)
• 300 g (about 10.5 oz) leftover roast chicken, shredded
• Juice of 1 lemon
• 4 tbsp (60 ml) half-fat crème fraîche (to serve)
• 0.5 white baguette, torn (to serve)

How To Make Chicken And Veg Soup

1. Heat the Oil: In a large pan over medium heat, heat the olive oil.
2. Cook the Onion: Add the onion and cook for 5 minutes until softened.
3. Add Vegetables: Stir in the leftover carrots, potatoes, and parsnips, cooking for an additional 5 minutes. Add the garlic and most of the thyme for the last minute.
4. Add Stock and Chicken: Pour in the chicken stock and add the shredded roast chicken. Cover and cook for 5-10 minutes until the chicken is piping hot.
5. Add Lemon Juice: Stir in the lemon juice.
6. Blend the Soup: Using a slotted spoon, remove about half of the vegetables and chicken to a bowl and set aside. Blend the soup in the pan until smooth (or use a food processor), then return the reserved chicken and vegetables to the pan and heat through.
7. Serve: Ladle into bowls, adding a dollop of crème fraîche and scattering the remaining thyme on top. Serve with pieces of baguette on the side.

Recipe Tips

• Don’t overblend: When blending the soup, leave some chunks of vegetables for texture. It gives a nice balance between creamy and hearty.
• Shred the Chicken Well: Make sure the roast chicken is finely shredded so it mixes evenly with the vegetables, ensuring every spoonful has a bit of chicken.
• Warm the Baguette: Toast or lightly warm the torn baguette pieces for a crisp texture that contrasts perfectly with the creamy soup.
• Adjust the Consistency: If the soup feels too thick after blending, add a little more stock or water to thin it out to your preferred texture.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Chicken and Vegetable Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: If you want to freeze the soup, let it cool completely, then pour it into a freezer-safe container. It can be frozen for up to 2 months. To thaw, place the container in the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan and heat over medium-low heat, stirring occasionally. Cook for about 5-10 minutes until it is hot throughout.

Nutrition Facts

Serving Size: 1 bowl (approximately 250g)

• Calories: 250
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 720mg
• Potassium: 680mg
• Total Carbohydrate: 30g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 20g

Try More Easy Soups:

• Cherry Tomato Soup Recipe Uk
• Garlic Soup Recipe Uk
• Easy Summer Vegetable Soup
• Salmon And Shrimp Chowder