This easy and nutritious chicken soup from Jamie Oliver is the perfect comfort meal. Packed with fresh vegetables, seasonal greens, and tender chicken, it’s a simple, hearty dish that’s quick to make. You can easily adjust the ingredients based on what you have in your kitchen for a flexible, satisfying meal.
Ingredients Needed
- 2 onions
- 6 carrots
- 6 sticks of celery
- 2 fresh bay leaves
- 4 whole peppercorns
- 1 free-range cooked chicken carcass, with leftover chicken attached
- 2 cloves of garlic
- 4 shallots
- A few sprigs of fresh flat-leaf parsley
- 200g (7oz) baby spinach
- 1 large knob of unsalted butter
- Olive oil (about 1 tbsp)
- 2 handfuls of seasonal greens (e.g., kale, cavolo nero)
- 1 lemon
How To Make Chicken Soup
- Prepare the stock: Peel and roughly chop the onions, 2 carrots, and celery sticks. Place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt, and the chicken carcass. Fill the pan with cold water to cover everything, then bring to a boil over high heat. Reduce to a simmer and cook for 1 hour, skimming off any scum occasionally.
- Prepare the soup base: About 20 minutes before the stock is ready, peel and slice the remaining carrots and celery. Peel and finely slice the garlic and shallots. Pick and finely chop the parsley leaves and stalks. Roughly shred the spinach.
- Cook the vegetables: In another pan, heat the butter and 1 tablespoon of olive oil over low heat. Add the garlic, shallots, and parsley stalks, and cook for 5 to 10 minutes until softened. Add the sliced carrots and celery, and cook for an additional 5 minutes.
- Strain and simmer the stock: Once the stock is ready, remove the chicken carcass, pull off any remaining meat, and discard the carcass. Strain the stock into the vegetable pan. Bring to a boil, then reduce to low and simmer for 20 minutes.
- Add the greens: Add the seasonal greens and cook for an additional 10 minutes, adding the spinach at the last minute.
- Finish the soup: Squeeze in the lemon juice, taste, and season as needed. Divide the soup between bowls, topping with leftover shredded chicken, a sprinkle of parsley, and a generous amount of black pepper.
Recipe Tips
- Use a good chicken carcass: The better the chicken, the richer and more flavorful your stock will be. Try using a free-range or organic chicken for the best taste.
- Don’t rush the stock: Simmer the stock for at least an hour to allow all the flavors to develop fully. Skim off the scum regularly for a clearer broth.
- Chop vegetables evenly: Make sure your carrots, celery, and other veggies are chopped in similar sizes for even cooking and better texture.
- Save extra chicken: If you have leftover chicken, add it at the end for extra tenderness and flavor. This can make the soup even heartier.
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: To freeze, let the soup cool to room temperature and transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat for about 5-10 minutes, stirring occasionally, until hot.
Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 86
- Total Fat: 2.9g
- Saturated Fat: 0.77g
- Cholesterol: 11mg
- Sodium: 890mg
- Potassium: 220mg
- Total Carbohydrate: 8.5g
- Dietary Fiber: 0g
- Sugars: 3.8g
- Protein: 6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Korma Recipe
- Jamie Oliver Chicken Liver Pate Recipe
- Jamie Oliver Chicken Tray Bake
- Jamie Oliver Chicken and Chorizo Paella
Jamie Oliver Chicken Soup
Description
This easy and nutritious chicken soup from Jamie Oliver is the perfect comfort meal. Packed with fresh vegetables, seasonal greens, and tender chicken, it’s a simple, hearty dish that’s quick to make. You can easily adjust the ingredients based on what you have in your kitchen for a flexible, satisfying meal.
Ingredients
Instructions
- Prepare the stock: Peel and roughly chop the onions, 2 carrots, and celery sticks. Place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt, and the chicken carcass. Fill the pan with cold water to cover everything, then bring to a boil over high heat. Reduce to a simmer and cook for 1 hour, skimming off any scum occasionally.
- Prepare the soup base: About 20 minutes before the stock is ready, peel and slice the remaining carrots and celery. Peel and finely slice the garlic and shallots. Pick and finely chop the parsley leaves and stalks. Roughly shred the spinach.
- Cook the vegetables: In another pan, heat the butter and 1 tablespoon of olive oil over low heat. Add the garlic, shallots, and parsley stalks, and cook for 5 to 10 minutes until softened. Add the sliced carrots and celery, and cook for an additional 5 minutes.
- Strain and simmer the stock: Once the stock is ready, remove the chicken carcass, pull off any remaining meat, and discard the carcass. Strain the stock into the vegetable pan. Bring to a boil, then reduce to low and simmer for 20 minutes.
- Add the greens: Add the seasonal greens and cook for an additional 10 minutes, adding the spinach at the last minute.
- Finish the soup: Squeeze in the lemon juice, taste, and season as needed. Divide the soup between bowls, topping with leftover shredded chicken, a sprinkle of parsley, and a generous amount of black pepper.
Notes
- Use a good chicken carcass: The better the chicken, the richer and more flavorful your stock will be. Try using a free-range or organic chicken for the best taste.
- Don’t rush the stock: Simmer the stock for at least an hour to allow all the flavors to develop fully. Skim off the scum regularly for a clearer broth.
- Chop vegetables evenly: Make sure your carrots, celery, and other veggies are chopped in similar sizes for even cooking and better texture.
- Save extra chicken: If you have leftover chicken, add it at the end for extra tenderness and flavor. This can make the soup even heartier.
Jamie Oliver Chicken Soup