Jamie Oliver

Poached chicken and vegetable soup

Healthy and super satisfying

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Poached chicken and vegetable soup

Serves 6
Cooks In2H 15M
DifficultySuper easy
Nutrition per serving
  • Calories
    462
    23%
  • Fat
    24.9g
    36%
  • Saturates
    6.9g
    35%
  • Protein
    36.4g
    81%
  • Carbs
    20.5g
    8%
  • Sugar
    5.9g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    462
    23%
  • Fat
    24.9g
    36%
  • Saturates
    6.9g
    35%
  • Protein
    36.4g
    81%
  • Carbs
    20.5g
    8%
  • Sugar
    5.9g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1.6 kg whole higher-welfare chicken
  • 4 carrots , peeled and sliced
  • 1 heart celery , sliced, yellow leaves reserved
  • 12 new potatoes , peeled
  • a few sprigs fresh thyme
  • 2 large handfuls peas
  • 1 leek , washed and shredded
  • 1 small bunch fresh flat-leaf parsley , leaves picked and chopped
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Method

Wash your chicken in cold water and pat dry with kitchen paper. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.

Simmer on a medium heat for 1½ hours or until the chicken is cooked through.

Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.

Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.

Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

Tips

The chicken is the star ingredient so use the best you can get your hands on.

Tip

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