Jamie Oliver Chicken Soup​

I don’t want to sound dramatic — but this chicken soup is a proper hug in a bowl. It’s not flashy. It doesn’t involve any fancy garnishes or trendy nonsense. Just real, deeply-flavoured, nourishing soup the way your nan might’ve made it (if your nan also happened to be Jamie Oliver).

This is what I make when life’s gotten a bit too loud. When there’s leftover roast chicken in the fridge, a slight sniffle coming on, or I just want something that tastes like it’s doing me good. It takes its time. The stock simmers gently while you pad around the kitchen, and the veg softens slowly in butter like it knows exactly what it’s doing. You finish the pot and feel warm from the inside out — not in that spicy, fiery way, but in that “I’ll be alright, actually” way.

Why You’ll Love It

• Uses up every last scrap of that roast chicken — bones and all.
• The broth is homemade, but not hard — just slow and forgiving.
• Packed with soft veg, fresh greens, and herby depth.
• Feels nourishing, but tastes indulgent.
• Freezes well, so you can stash some for sick days.
• You can riff on it endlessly — add noodles, grains, whatever you’ve got knocking about.

Ingredients

• 2 onions
• 6 carrots
• 6 sticks celery
• 2 fresh bay leaves
• 4 whole peppercorns
• 1 cooked chicken carcass (with some meat still clinging)
• 2 garlic cloves
• 4 shallots
• A few sprigs flat-leaf parsley
• 200g baby spinach
• 1 knob unsalted butter
• Olive oil
• 2 handfuls seasonal greens (kale, cavolo nero, etc.)
• 1 lemon
• Sea salt & black pepper

How to Make It

Build the stock from scratch:

Roughly chop 2 carrots, 2 celery sticks, and both onions. Toss them into a large pot with the bay leaves, peppercorns, and chicken carcass (skin, bones, all of it). Pour in enough cold water to cover. Bring it to a boil, then simmer gently for 1 hour. Skim off any foam or weird bits that float up — they’re not invited to dinner.

Meanwhile, prep your soup base:

Peel the rest of your carrots and celery. Slice them into half-centimetre rounds — no need for ruler precision. Peel and finely slice the garlic and shallots. Pick the parsley, and finely chop the stalks. Shred the spinach roughly. You’re building flavour here, not a museum exhibit.

Gently cook the flavour base:

In a separate big pot, melt the butter with a splash of olive oil over low heat. Add garlic, shallots, and parsley stalks. Let them soften slowly — about 5–10 minutes. You want them fragrant, not browned.

Add in the chunkier veg:

Toss in the sliced carrots and celery. Let them cook for another 5 minutes to start softening and soaking up that buttery goodness.

Strain and add the golden stock:

Fish out the carcass from your stock pot and pick off any last bits of meat — keep those! Then strain the liquid into the veg pan. Discard the bones and spent veg. Bring the fresh soup to a gentle boil, then reduce and simmer for about 20 minutes.

Greens go in at the end:

Add your kale or cavolo nero for the last 10 minutes of simmering. Toss in the spinach right at the end — it wilts almost instantly.

Brighten and serve:

Squeeze in the juice of your lemon. Taste. Season. Taste again. Serve in big bowls with the reserved chicken bits, chopped parsley, and a grind of black pepper on top. Crusty bread on the side? Absolutely.

Common Mistakes and How to Dodge Them

Why’s my broth cloudy?
That’s normal! Homemade stock isn’t supposed to look like supermarket shelf stuff. Just strain it well and embrace the rustic.

Too bland?
Salt. Don’t be shy. Also, lemon juice at the end brings everything to life.

Chicken’s dry?
That happens if it’s overcooked or sat in the broth too long. Just add it in at the end when you’re serving.

Veg went mushy. Why??
Make sure you’re not simmering too hard — keep it gentle and add your greens later in the process.

Storage and Reheating

Fridge:
Keeps in an airtight container for 4–5 days. Gets better on day two — the flavours settle in.

Freezer:
Freeze in portions for up to 3 months. Leave a little space at the top of your containers — liquids expand!

To Reheat:
Simmer gently on the stove or microwave in bursts. Add a splash of water or stock if it’s gone too thick.

Frequently Asked Questions

Can I use raw chicken instead?
Yes, but you’ll need to simmer longer — around 1.5 hours — to cook it through and extract enough flavour.

What can I use instead of spinach?
Chard, beet tops, even frozen peas will do in a pinch. Be brave — it’s soup, not surgery.

Can I turn this into a noodle soup?
Of course. Add cooked noodles at the end, just before serving.

Is this gluten-free?
Yep! Just double-check your stock cubes or pots if you’re using those.

Nutrition Facts (Per Serving):

• Calories: ~220
• Fat: 9g
• Carbs: 18g
• Protein: 17g
• Sodium: Moderate
• Sugar: 5g

Try More Jamie Oliver Recipes:

• Jamie Oliver​ Sticky Chicken Recipe
• Jamie Oliver​ Chicken Broccoli Pasta Bake
• Jamie Oliver​ Chicken In White Wine Sauce