Chicken soup served in bowls

Big-batch chicken soup

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(1 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins


Serves 4 with leftovers

Use a whole chicken to make a big batch of family-friendly chicken soup. Treat the recipe as a base and add your choice of veg, or bulk it up with grains

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal424
  • fat20g
  • saturates5g
  • carbs29g
  • sugars5g
  • fibre5g
  • protein30g
  • salt1.6g
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  • 250g sofrito mix (or mixed finely chopped onion, carrot and celery)
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 chicken, elastic or string removed



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 bay leaf
  • 2 low-salt chicken stock cube melts or cubes
  • 200g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 200g frozen sweetcorn (optional)


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 200g soup pasta or dried noodles snapped into pieces, cooked


  1. Fry the sofrito mix in the rapeseed oil for about 10 mins until it is really soft and the onion is translucent. Do this over a low heat and don’t let it brown. Tip into a casserole.

  2. Sit the chicken on top of the sofrito, add the bay leaf and stock melts and enough cold water to come most of the way up the chicken. Bring slowly to a simmer and then put a lid on the casserole. Cook for 1 hr then check whether the chicken is cooked through – the meat should have started to pull away from the ends of the legs if it is. Carefully lift the chicken out of the pan and let it cool a little then ease the breast meat from the carcass. (Cool and chill the breasts if you want to keep them for another day, or chop them if you want to make a generous batch of this soup.) Strip the remaining meat off the bones and chop it into cubes small enough to sit on a soup spoon.

  3. Taste the broth the chicken was cooked in and if it tastes weak, then boil it for 15-20 mins to reduce it then taste again. Don’t season it until you are happy with the flavour. If you want to chill or freeze some of the soup base do it now and add the rest of the ingredients later when you reheat it. Stir in the peas and sweetcorn (if using) along with the soup pasta and bring back to a simmer. Add back the chicken meat.

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