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Recipe. Nutrient-rich, immune-system-boosting, chicken soup

Serves: 4

Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes

Nutrient-rich, get-yourself-better, chicken broth

I read an article about the nutrients in chicken bones having proven health benefits, particularly for fighting off the common cold. I didn’t need an excuse to eat lots of home-made chicken soup, but when a friend called with a 10 day old snotty nose, this recipe was written and the soup officially created.

Use the happiest (free-range, organic) chicken you can afford to make the best broth going.


Core ingredients

  • 1 medium chicken, as happy as possible
  • 2 medium carrots
  • 2 large leeks - leek green tops removed and reserved, whites diced
  • 1 bulb of fennel, finely diced
  • 10 peppercorns
  • 500ml fresh chicken stock
  • 1 bunch of flat leaf parsley - stalks removed and reserved. Leaves finely chopped.
  • A small handful of other soft, green herbs, such as tarragon or chives
  • 200g small soup pasta - we used Doves Farm gluten free Ditalini
  • Salt & pepper


Making the soup

  1. Place the chicken in a large pan with the carrots, leek tops, peppercorns and parsley stalks. Cover with cold water, place on the heat and bring to a gentle simmer.
  2. Look after your broth by scooping any fatty scum off the top of the water as it simmers. Depending on the size of your chicken, poach it for around an hour to 1.5 hours until cooked through.
  3. Remove the chicken and carrots from the broth and reserve.
  4. Strain the broth through a fine sieve to remove the leeks, peppercorns and parsley stalks, then place in a clean pan. Add the fresh chicken stock and reduce the broth until it has a richer, chicken-y flavour (you'll need around a litre of liquid when you're done for 4 portions of soup) - season it with salt and pepper at this point before over reducing it.
  5. In the meantime, sweat your leek whites and fennel in a little oil in a large sauce pan.
  6. Shred the meat off the chicken, taking your time to get all the flesh to make the most from your money! Add the meat to the leek/fennel pan.
  7. Add the soup pasta to the leek/fennel pan and add the seasoned stock. Bring to a gentle simmer until the pasta is cooked (around 10 minutes).
  8. Cut your braised carrot into small chunks and add to the soup along with your soft green herbs. Check the seasoning one final time then serve, steaming hot, in soup bowls.

This soup is available to buy in some of our delivery slots, please search soup to find.

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