No image available
Member recipe

Comforting Chicken Soup

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

Warm for a cold winters day or if you feel a bit run down

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • Chicken Stock
  • Ingredients:
  • 1 whole 3-4 lb chicken cut up
  • 1 large yellow or white onion roughly chopped
  • 1 large celery stalk roughly chopped
  • 2 medium carrots roughly chopped
  • 1 large or two small bay leaves
  • 1 sprig fresh thyme or rosemary (not chopped)
  • Salt and pepper to taste
  • Enough water to cover ingredients by about 1-2 inches
  • Chicken Soup
  • Ingredients:
  • Chicken stock (see above recipe)
  • 1 Tbsp olive oil
  • 1 large stalk of celery chopped
  • 2 carrots chopped
  • 1 large or 2 medium leeks cleaned and sliced thinly (you can substitute in onion)
  • Any other vegetables that sound comforting
  • Salt and pepper to taste
  • 2 cups of your favorite rice or small pasta


    1. Rinse chicken and place in a large stock pot along with all other ingredients plus 1 tsp salt and 1/2 tsp pepper and then add water. 2. Bring to a boil and then reduce heat to simmer. Cook covered for 1/2 hour. 3. Skim any foam that has formed off the top of the liquid and then simmer for another 30 - 40 minutes uncovered (you may need to raise the heat a bit).
    2. 4. Skim any remaining foam and then add more salt and pepper to taste. If the stock seems too watery, simmer uncovered for another 10 minutes. 5. Take chicken out of the pot and let cool while you strain the stock into a clean pot or bowl. Press the vegetables to make sure you release all the liquids and flavors. 6. Remove meat from the chicken and set aside. Refrigerate cooled stock and chicken if making ahead.
    3. In a large pot, sautee leeks, celery and carrots in olive oil over medium heat. Add a dash of salt and pepper and cook for five minutes.
    4. 2. Add chicken stock and chicken bring to a boil. Simmer on low for 15-20 minutes while you cook your rice or pasta.
    5. 3. When your rice or pasta is cooked, turn off soup. Spoon about 1/2 cup rice or pasta into a bowl and then ladle in soup.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.