Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
A bowl of chicken garden soup

Chicken garden soup

Warming & wholesome with lots of veg

A bowl of chicken garden soup

1 hr 40 mins

Super easy

serves 6

About the recipe

This super-comforting broth is great for using up leftover roast chicken.


nutrition per serving

402

Calories


17.7g

Fat


5.4g

Saturates


11.6g

Sugars


1.1g

Salt


47.7g

Protein


13.5g

Carbs


2.6g

Fibre


of an adult’s reference intake


Ingredients

2 onions

6 carrots

6 sticks of celery

2 fresh bay leaves

4 whole peppercorns

1 free-range cooked chicken carcass, with leftover chicken attached

2 cloves of garlic

4 shallots

a few sprigs of fresh flat-leaf parsley

200g baby spinach

1 large knob of unsalted butter

olive oil

2 handfuls of seasonal greens, such as kale, cavalo nero

1 lemon

Method

  1. For this recipe, you will need 1 higher-welfare roast chicken carcass, with leftover chicken attached.
  2. Peel and roughly chop the onions, roughly chop 2 carrots and celery sticks, then place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt and the chicken carcass.
  3. 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 1 hour, skimming off any scum that rises to the surface from time to time.
  4. About 20 minutes before the stock is ready, crack on with the base of the soup: peel the remaining carrots and slice ½cm thick with the remaining celery. Peel and finely slice the garlic and shallots. Pick the parsley leaves, finely chopping the leaves and stalks. Roughly shred the spinach.
  5. Place the butter and 1 tablespoon of oil in another large pan on a low heat, add the garlic, shallots and parsley stalks and cook for 5 to 10 minutes, or until softened.
  6. Add the carrots and celery and cook for a further 5 minutes.
  7. 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.
  8. Strain the stock through a sieve into the veg pan. Bring to the boil, then reduce to low and simmer for 20 minutes.
  9. Add the seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute.
  10. Finish the soup by squeezing in the lemon juice, then taste and season to perfection, if needed.
  11. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good hit of black pepper.

Tags

Recipes you may like

related features