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Homemade chicken soup is so much more satisfying than canned, it just tastes better and feels right.
Servings 4
Calories 474 kcal
Prep Time20 mins
Cook Time30 mins
Total Time50 mins

Ingredients
 

  • 2 large onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 2 large carrots, peeled and finely chopped
  • 4 sticks of celery, finely chopped
  • 250 g chestnut mushrooms, finely chopped
  • 1 litre fresh chicken stock, either homemade or shop bought stock is fine
  • 600 g chicken thigh fillets, skinless and boneless, chopped into small pieces.
  • 1 tsp Bovril
  • 1 tsp Miso paste
  • pepper to taste
  • 150 g fresh spinach, (1 bag)

Instructions
 

For the homemade chicken stock

  • Roast chicken bones in the oven for 15-20 minutes at 220c.
  • Remove from the oven and put into a saucepan, cover with cold water and bring to the boil then simmer for 20 minutes. Skim the stock occasionally.
  • Remove from the heat, strain the liquid and use.

For the chicken soup

  • Heat the oil in a pan and cook the onions and garlic until coloured.
  • Add the carrots, celery, mushrooms and cook for a couple of minutes.
  • Add the chicken stock to the pan and bring to the boil, then add the chopped chicken meat and turn down the heat and simmer for 30 minutes.
  • After 30 minutes add the Bovril and miso paste to taste, season with pepper.
  • Just before serving add the spinach and adjust the seasoning.
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Nutrition Facts
Chicken Soup
Amount per Serving
Calories
474
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Cholesterol
 
147
mg
49
%
Sodium
 
310
mg
13
%
Potassium
 
1172
mg
33
%
Carbohydrates
 
18
g
6
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken
Course Chicken, Main Course, Soup
Cuisine ITV This Morning, Winter
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