Marry Berry Roast Chicken Soup is made with chicken wings, carrots, celery, onions, bay leaves, and good chicken stock. This recipe creates a comforting, flavorful broth with tender pieces of chicken and fresh vegetables. It takes about 1 hour 45 minutes to prepare and serves 6.
Marry Berry Roast Chicken Soup Ingredients
- 500g (1lb 2oz) chicken wings
- 2 carrots
- 5 sticks celery
- 2 large onions, unpeeled and quartered
- 5 bay leaves
- 2 litres (3½ pints) good chicken stock
How To Make Marry Berry Roast Chicken Soup
- Roast the Chicken Wings: Preheat oven to 220°C/200°C Fan/Gas 7. Roast the wings in a tin for 35–40 minutes until golden.
- Prepare the Stock Base: Slice 1 carrot and 3 celery sticks. Add to a pan with onions, roasted wings, bay leaves, and stock. Cover, bring to a boil, then simmer 30 minutes covered and 30 minutes uncovered.
- Dice Remaining Veg: While simmering, finely dice the remaining carrot and celery.
- Strain the Soup: Pour soup through a colander into a clean pan. Remove meat from wings, discard bones and used vegetables.
- Finish the Soup: Add diced veg and chicken meat to the strained soup. Bring to a boil and simmer 5 minutes.
- Serve: Spoon into warm bowls and enjoy.
Recipe Tips
- Roast for Flavor: Roasting the wings adds rich depth to the broth.
- Use Meaty Wings: Choose wings with plenty of meat for a heartier soup.
- Strain Thoroughly: Press all liquid through the colander for maximum flavor.
- Make Ahead: Prepare a day ahead for even better flavor development.
- Freezes Well: Store leftovers in portions for easy reheating.
What To Serve With Roast Chicken Soup
This soothing soup pairs perfectly with crusty bread, buttered rolls, or simple cheese toasties. It also complements a light green salad or herby scones for a wholesome meal.
How To Store Roast Chicken Soup
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.
Roast Chicken Soup Nutrition Facts
- Calories: 260
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Sugar: 5g
- Protein: 22g
- Sodium: 700mg
FAQs
Can I use leftover roast chicken instead?
Yes, but roasting the wings adds extra flavor to the broth.
Do I need to peel the onions?
No, the unpeeled onions deepen the broth’s color and richness.
Is this soup suitable for freezing?
Yes, it freezes very well and can be reheated easily.
Can I add noodles or rice?
Absolutely—add cooked noodles or rice when reheating for a fuller meal.
What’s the best way to dice vegetables evenly?
Use a sharp knife and aim for pea-sized pieces to ensure quick, even cooking.
Marry Berry Roast Chicken Soup Recipe
Description
A hearty, nourishing chicken soup with roasted wings, tender vegetables, and a rich homemade broth.
Ingredients
Instructions
- Roast chicken wings at 220°C for 35–40 minutes.
- Add sliced carrot, celery, onions, wings, bay leaves, and stock to pot. Simmer 30 mins covered, 30 mins uncovered.
- Dice remaining carrot and celery.
- Strain soup into clean pan. Remove chicken meat, discard solids.
- Add diced veg and chicken meat. Simmer 5 minutes.
- Serve hot in bowls.
Notes
- Roasting wings enhances flavor.
- Soup can be made a day in advance.
- Press stock through colander thoroughly.
- Freezes well in airtight portions.