This easy and creamy chicken soup recipe by James Martin is a perfect quick meal for any day. Made with roasted garlic and tender chicken, it’s a rich and comforting dish. You can easily customize it with your favorite herbs or toppings, like crispy mustard croûtes, for extra flavor!
Ingredients Needed
- 15ml (1 tbsp) olive oil
- 25g (2 tbsp) butter
- 500ml (2 cups) chicken stock
- 100ml (⅓ cup + 1 tbsp) double cream
- 1 bulb garlic, oven-roasted in foil for 45 – 60 minutes
- 1 cooked chicken breast, shredded
- Salt and pepper
To serve:
- Drizzle of double cream
- Drizzle of extra virgin olive oil
- 1 small bunch wild garlic, wilted in butter
How To Make Chicken Soup
- Prepare the soup base: Heat olive oil, butter, chicken stock, double cream, and shredded chicken in a pan over medium heat. Squeeze the center of the roasted garlic into the pan, and season with salt and pepper.
- Blend the soup: Once the mixture is heated through, blitz it in a blender until smooth.
- Warm through: Return the mixture to the pan to continue warming through.
- Serve: Ladle the soup into bowls and drizzle with double cream and extra virgin olive oil. Top with wilted wild garlic before serving.
Recipe Tips
- Roast garlic properly – Roast the garlic until it’s soft and caramelized. This brings out the sweetness and richness in the soup.
- Blitz thoroughly – Blend the soup until it’s completely smooth to get a creamy texture without any lumps.
- Adjust seasoning carefully – Taste the soup before serving and adjust the salt and pepper to ensure it has the perfect balance.
- Top with fresh wild garlic – Wilt the wild garlic in butter just before serving for a burst of flavor and color that enhances the soup.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken soup cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: If you want to freeze the soup, let it cool completely first. Store it in a freezer-safe container for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and reheat over medium heat for about 5-7 minutes, stirring occasionally, until it’s hot throughout.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 174
- Total Fat: 6.5g
- Saturated Fat: 1.9g
- Cholesterol: 29.4mg
- Sodium: 900mg
- Potassium: 171.5mg
- Total Carbohydrate: 16.9g
- Dietary Fiber: 1.5g
- Sugars: 2.1g
- Protein: 12.4g
Try More James Martin Recipes:
- James Martin Lamb Curry
- James Martin Fish Pie
- James Martin Apple Crumble Cake
- James Martin Pear Tarte Tatin
James Martin Chicken Soup
Description
This easy and creamy chicken soup recipe by James Martin is a perfect quick meal for any day. Made with roasted garlic and tender chicken, it’s a rich and comforting dish. You can easily customize it with your favorite herbs or toppings, like crispy mustard croûtes, for extra flavor!
Ingredients
To serve:
Instructions
- Prepare the soup base: Heat olive oil, butter, chicken stock, double cream, and shredded chicken in a pan over medium heat. Squeeze the center of the roasted garlic into the pan, and season with salt and pepper.
- Blend the soup: Once the mixture is heated through, blitz it in a blender until smooth.
- Warm through: Return the mixture to the pan to continue warming through.
- Serve: Ladle the soup into bowls and drizzle with double cream and extra virgin olive oil. Top with wilted wild garlic before serving.
Notes
- Roast garlic properly – Roast the garlic until it’s soft and caramelized. This brings out the sweetness and richness in the soup.
- Blitz thoroughly – Blend the soup until it’s completely smooth to get a creamy texture without any lumps.
- Adjust seasoning carefully – Taste the soup before serving and adjust the salt and pepper to ensure it has the perfect balance.
- Top with fresh wild garlic – Wilt the wild garlic in butter just before serving for a burst of flavor and color that enhances the soup.
James Martin Chicken Soup