Traditional Chicken Soup

This Traditional Chicken Soup is a universal favorite, known for its comforting flavors and nourishing qualities. Whether you’re feeling under the weather or simply craving a hearty bowl of soup, this recipe will not disappoint. Made with a rich homemade chicken stock and enhanced with a zingy parsley and lemon finish, it’s a classic dish that warms both body and soul. You can also make it with leftover chicken meat and the carcass of a roasted chicken, making it a thrifty and delicious option for using up leftovers.

SERVES 4 PREP 21⁄2 HR

COOK 30 MIN

FREEZE UP TO 3 MONTHS BEFORE CREAM IS ADDED

INGREDIENTS:

FOR THE STOCK

• 1 small to medium free-range chicken
• 1 large carrot, chopped
• 1 leek, cut into segments
• 3 garlic cloves, unpeeled
• 3⁄4oz (20g) dried mushrooms
• 3 celery ribs, chopped
• 2–3 sprigs each of parsley and thyme
• Sea salt and freshly ground black pepper

FOR THE SOUP

• 31⁄2oz (100g) short-grain rice or pearl barley
• 11⁄2 tbsp vegetable oil
• Scant tablespoon (10g) butter
• 1⁄2 large red onion, finely chopped
• 2 garlic cloves, crushed
• 9oz (250g) button mushrooms, thinly sliced
• 4 tbsp light cream
• 2 tbsp finely chopped parsley
• 2 tsp finely grated zest of an unwaxed lemon

INSTRUCTIONS:

For the Stock:

1. Place the chicken in a large saucepan over low heat. Cover with water and bring slowly to a boil, skimming the surface as needed.
2. Add the carrot, leek, garlic, dried mushrooms, celery, and herbs. Season lightly. Bring back to a simmer, partially cover, and cook for 1 hour.
3. Remove from the heat. Once cool, lift out the chicken, strip the meat from the carcass, and set aside. Return the carcass to the pan and boil for 1 hour. Let cool, strain through a sieve into a bowl, and chill the stock.

For the Soup:

1. Soak the rice or barley in cold water for 30 minutes. Rinse and drain. Skim the fat from the chilled stock. You’ll need 3¼ cups (750ml) of stock for the soup recipe, but you can add boiling water if needed.
2. Put the oil and butter in a deep saucepan over medium heat. Add the vegetables and cook for 3–5 minutes.
3. Add the rice or barley and stir for 2 minutes. Add the stock and cook for 15–20 minutes.
4. Shred about 7oz (200g) of the reserved chicken and add it to the soup. Taste, season if necessary, and return to a simmer.
5. Stir in the cream, parsley, and lemon zest, and serve very hot.

As you savor each spoonful of this Traditional Chicken Soup, you’ll appreciate the time-honored combination of tender chicken, aromatic vegetables, and a soothing, flavorful broth. The addition of rice or barley gives it a comforting heartiness, while the cream, parsley, and lemon zest elevate the taste to something truly special. Whether enjoyed as a comforting meal on a chilly day or as a remedy for the common cold, this soup will always provide a sense of warmth and well-being.