Jamie Oliver shared his chicken garden soup recipe that is “warming” and “wholesome”.
Taking a hefty one hour and 40 minutes to make, it’s the best type of meal to do when you have more of a leisurely evening ahead of you.
Once made, there will be enough servings for up to six people, so if you are in a smaller household, it means you have a meal sorted for another day.
While plenty could be served the next day (if in a small household, for example), it’s even possible to freeze the broth for another month.
Here’s how to recreate Jamie Oliver’s chicken garden soup recipe that will warm you up from the inside on a cool, chilly evening.
Jamie Oliver’s chicken garden soup recipe
Serves: six people
Ready in: 1hr 40mins
Ingredients
Two onions
Six carrots
Six sticks of celery
Two fresh bay leaves
Four whole peppercorns
One cooked chicken carcass, with leftover chicken attached
Two cloves of garlic
Four shallots
A few sprigs of fresh flat-leaf parsley
200g baby spinach
One large knob of unsalted butter
Olive oil
Two handfuls of seasonal greens, such as kale, cavalo nero
One lemon
Method
Peel and roughly chop the onions, chop two carrots and celery sticks, then place them in a large pan with the bay leaves, peppercorns, salt and the chicken carcass.
Fill the pan with cold water (so that everything is covered), then place on a high heat and bring to the boil. Reduce to a simmer and cook for one hour.
Soup base
About 20 minutes before the stock is ready, peel the remaining carrots and slice the remaining celery, as well as the garlic and shallots. Pick the parsley leaves, finely chopping the leaves and stalks. Roughly chop the spinach.
Place the butter and one tablespoon of oil in another large pan on a low heat, add the garlic, shallots and parsley stalks and cook for five to 10 minutes. Add the carrots and celery and cook for a further five minutes.
When the stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass.
Strain the stock through a sieve into the vegetable pan. Bring to the boil, then reduce to low and simmer for 20 minutes.
Add the seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute.
Finish the soup by squeezing in the lemon juice, then season. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and black pepper.
