Warm Chicken Soup

Last week I came across a cooking show by BBC called “The Delicious Miss Dahl”. That particular episode featured Sophie Dahl making chicken soup. The soup looked incredibly delicious, warm and comforting, so I thought I’d give her recipe a try myself, with some minor changes.

Chicken Soup

This recipe isn’t particularly quick or easy. In fact, I would suggest that you set aside half a day to make this soup. In my case, since I didn’t have half a day to cook continuously, this recipe took me a couple of days. Don’t worry though, because the results are well worth it.

Cooking this particular soup comes in two parts. The first involves roasting a chicken in the oven. The second part is the broth itself. For the roast chicken, you can refer to my Baked Chicken recipe. Just skip the carrots and potatoes, and you’ll be good to go. I’ve also posted the recipe below. If you have leftover roast from dinner, you can use it with this one and simply go right to making the broth.


Roast Chicken and Croutons
  • 1 whole chicken
  • 6 cloves of garlic, crushed and peeled
  • 1 white onion, halved
  • 1 stalk of celery
  • 1/2 a lemon
  • extra virgin olive oil
  • coarse rock salt and  ground pepper
  • 1 tsp dry rosemary
  • 3 slices of stale baguette, diced
  • 1-1/2 L of chicken broth
  • 1 cup diced celery
  • 1 cup diced leeks
  • 1 cup diced carrots
  • 1 white onion, diced
  • 6 cloves of garlic, crushed and peeled
  • 1 tsp ground pepper
  • 3 bay leaves
  • olive oil
  • 1 cup diced celery
  • 1 cup diced leeks
  • 1 cup diced potatoes
  • 1 cup diced carrots
  • fried chopped garlic


First, prepare the roast chicken. Rub the crushed garlic on the chicken. Tuck the crushed garlic into the chicken’s “tummy”. Rub about 1 tablespoon of rock salt on the chicken, along with 1/2 teaspoon of ground pepper and the dried rosemary. In the chicken’s tummy, put in salt and pepper. Stuff in the celery, half a lemon, and both onion halves. Tie the legs together with kitchen twine to prevent the stuffing from spilling out. Set the chicken on a baking dish and lightly drizzle olive oil on the chicken.

Bake the chicken in an oven pre-heated to 200°C (400°F) for 75 minutes. Once cooked, remove the chicken from the pan. Set aside half of the drippings, leaving the rest in the pan. Toss the diced bread in the pan with the drippings. Bake the bread in the oven for 15 minutes, or until crunchy.

In a large saucepan, heat up a couple of tablespoons of olive oil. Sautee the celery, leeks, carrots, onions and garlic with black pepper. Pour in the chicken broth, along with the chicken drippings set aside earlier. Add the bay leaves. Bring to a boil. Once boiling, reduce the heat to the lowest setting. Remove the lemon half from the roasted chicken. Place the chicken in the saucepan with the broth. Cover the pan and let the soup simmer for 2 hours.

Remove the chicken from the soup. Strain the soup to remove all the vegetables (you won’t need these anymore). Bring the soup to a boil once again. Throw in the potatoes and garlic and cook until tender. Throw in the celery and leeks. Taste the soup and adjust the salt and pepper. Throw in a pinch of sugar. Simmer for another five minutes.

To serve, flake the chicken meat and place in individual bowls. Pour over the warm soup. Add a little of the fried chopped garlic. Top with the croutons. Eat immediately.

Like I said, this soup takes a bit of time. But the results are wonderful. I made this soup just last weekend and portioned it out into individual tubs with little bags of croutons–like take-out for my mom and my friends. What a great pick-me-up!


5 responses to “Warm Chicken Soup

  1. So that’s why the croutons were so tasty! Thanks for sharing the soup, it was yummy. Love how extra-large the meat and veggie-serving were. 😀

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