Delia Chicken Soup

Let’s be honest — not all “healing” chicken soups are created equal. I’ve had bland bowls that tasted like someone waved a carrot over hot water and called it dinner. So when I stumbled back to Delia’s method, I was half-sceptical and half-desperate, the kind of desperation that comes with a streaming nose and a scratchy throat.

But this Delia Chicken Soup — with its ginger kick, turmeric glow, and deeply savoury broth — actually made me feel like a human again. It’s one of those pots that simmers away gently and quietly fixes things. You don’t even need to feel ill to crave it. The couscous gives it a bit of chew, the herbs add a whisper of garden freshness, and the garlic? Well, garlic does what garlic always does: saves the day.

This is the real stuff. And if you’ve been burned by underwhelming chicken soup in the past, trust me — this one’s worth the second chance.

Ingredients List

• 1 tablespoon avocado oil or olive oil — For a smooth, rich base.
• 6 cloves of garlic, minced — Not optional. Garlic is the backbone of healing and flavour.
• 1 yellow onion, diced — Brings sweetness and body.
• 2 large carrots, thinly sliced
• 2 celery stalks, roughly chopped — Classic soup combo.
• 1 tablespoon fresh grated ginger — For warmth and anti-inflammatory magic.
• 1 tablespoon fresh grated turmeric (or 1 tsp ground) — Adds colour, depth, and a gentle spice.
• 6 cups low-sodium chicken broth — Go homemade if you’re ambitious.
• 1 pound boneless, skinless chicken breast or thighs — I prefer thighs. More flavour, more forgiveness.
• 1 tsp freshly chopped rosemary — Optional but makes it taste ‘Sunday-worthy’.
• 1 tsp freshly chopped thyme, stems removed
• ½ tsp salt
• Freshly ground black pepper — Be generous.
• 1 cup pearl or Israeli couscous — Adds bite and body. You can sub with small pasta or rice.
• 2/3 cup frozen peas — I always forget them, then remember at the last second. Worth it.

How to Make It

1. Heat the oil in a large pot or Dutch oven over medium-high heat.
2. Add garlic, onion, carrots, and celery. Sauté until the onion is soft and slightly golden — about 5 minutes.
3. Stir in the ginger and turmeric. Cook for just 30 seconds — you’ll smell when it’s right.
4. Pour in the broth and nestle in the chicken, herbs, salt, and pepper.
5. Bring it to a simmer, then stir in the couscous. Make sure the chicken is fully submerged.
6. Cover and simmer gently on medium-low for 20–25 minutes, or until the chicken is cooked through and tender.
7. Remove the chicken and let it rest on a chopping board. Shred with two forks. (I always try to do this too fast. Let it cool!)
8. Return the shredded chicken to the pot. Stir in the frozen peas.
9. Taste and tweak: maybe a splash more broth, maybe a squeeze of lemon, maybe nothing at all.

At this point, I usually get interrupted by a child asking for toast. The soup is fine waiting five minutes.

Common Mistakes

Why is my chicken dry?
You probably overcooked it or used breast and let it boil. Thighs are more forgiving, and simmering gently is key.

Why does the couscous clump?
You need to stir it right after adding it — and once or twice while it cooks.

Why is my soup bland?
It’s almost always lack of salt. Or you didn’t let the ginger and turmeric toast long enough.

Can I use ground turmeric instead of fresh?
Yes. I often do. Just reduce to 1 teaspoon.

What if I forget to add the peas?
Join the club. Just stir them in last-minute and let them warm through. They’ll be fine.

Storage and Reheating Tips

Fridge: Store in an airtight container for 3–4 days. The couscous may soak up more broth, so be ready to add extra when reheating.

Freezer: Freeze in portions for up to 3 months. I freeze without peas — they go a bit wrinkly.

Reheating:

• Stovetop: Gentle heat, 4–5 minutes, stir often.
• Microwave: 2–3 minutes on high. Cover it to avoid splatter.
• Air fryer? No. Don’t do it.

What to Serve With It

• Crusty Bread or Garlic Toast — For dunking and catching every last bit of broth.
• Cheese and Pickle Sandwich — Trust me. The sharp tang cuts through the mellow soup beautifully.
• Steamed Broccoli or Greens — If you’re trying to be good.

FAQ Section

Can I make this gluten-free?
Yes — just swap the couscous for rice or gluten-free pasta. Cook times may vary slightly.

Can I use rotisserie chicken instead?
Absolutely. Shred and stir it in at the end — skip the simmering step for chicken.

What herbs can I use if I don’t have rosemary or thyme?
Parsley, dill, or a bay leaf work nicely. Go with what you’ve got.

Is this soup spicy?
Not in the chili sense, but the ginger and turmeric add warming depth.

Try More Recipes:

• Delia Smith Genoa Cake Recipe
• Delia Smith Vegetable Soup
• Delia Smith Stuffed Peppers
• Delia Smith Beef Stroganoff