Classic Chicken Soup Recipe

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 3 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Soups and starters

Can be made with these products:

Ingredients

Butter 2 tbsp
Onions 2
Garlic 3 cloves
Leek 1
Seasoning to taste
Potatoes 200g
Chicken 4 breasts
Chicken Stock 750ml
Cream 70ml
Sorrel 2 tbsp

This soup is truly one of the classics and should grace everyone’s table.

Serves: 4-6

Preparation time:15 minutes

Cooking time: 20 minutes

  1. Remove the bones and skin from the chicken breasts. 
  2. Attach the thick slicing disc to the food processor.
  3. Slice the onions, garlic, and leek, remove from the bowl and reserve.
  4. Slice the potato in the food processor.
  5. Heat the butter in the saucepan.
  6. Add the onion, garlic, leek and seasoning to the saucepan and cook until soft.
  7. Add the potatoes, chicken, herbs and stock to the saucepan.
  8. Bring the soup to a simmer and gently cook until the chicken and vegetables are cooked.
  9. Take the pan off the heat and allow to cool to room temperature.
  10. Remove some of the meat and chop into a small dice. 
  11. In stages place the soup into the liquidiser and purée.
  12. Add the chopped meat back into the puréed soup.
  13. Reheat and serve with a swirl of double cream and a scattering of chopped sorrel.

Your reviews:

  1. Recipe rating: 0 of 5 single male

    Hello just made this to the recipe and its delicious

    Posted: 05/10/2013 15:07:14 / Phil Barrie

  2. Recipe rating: 5 of 5 Processor Beginner

    This is my first recipe with my food processor and WOW! Was easy to make, tastes gorgeous! Will definately be making this again. Thank you

    Posted: 01/01/2014 15:10:57 / Harley Ware

  3. Recipe rating: 5 of 5 Mr

    Makes a lovely thick, flavoursome soup. You can make it go further by adding some more water or stock.

    Posted: 25/07/2020 08:50:34 / Ian Wells

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