Jamie Oliver’s Chicken Soup recipe can be defined as the ultimate comfort in a bowl. This soup is packed with the goodness of protein and flavor, all coming from a rich chicken stock. This soup is indeed one of the best you may ever have!
This chicken soup recipe is better than the best for a reason. Along with the simple process, the simplicity of the ingredients also makes it a unique offering.
This recipe is also packed with green goodness. You can add more veggies as you like, which makes it very versatile! Besides the greens and the chicken, I can guarantee that you will have the rest of the ingredients in your pantry.
Also, how can I forget to mention that this soup is packed with a bunch of aromatic spices? Intriguing, right? So, hop on and see how to make this recipe!
Equipment Required
- Large Knife: As this recipe uses a bunch of veggies, you will need a large knife for all the chopping and dicing.
- Chopping Board: I recommend you have a metal chopping board because it is a lot easier to clean than other kinds.
- Large Pot: Ensure your pot is large and deep enough to fit the veggies, the chicken carcass, and some cold water, all necessary to prepare the stock.
- Slotted Spoon: While you prepare your stock, it is bound to have a lot of scum floating on top. So, to remove that, a slotted spoon will be handy.
- Sieve: Use a large sieve to easily strain your stock before using it further for the soup.
- Large Saucepan: Once your stock is ready, we will transfer everything to a saucepan and continue cooking the soup.
Jamie Oliver Chicken Soup Ingredients & Substitutions
Note: This recipe is large enough to efficiently serve six portions of soup.
- 1 Roasted Chicken Carcass With Meat Attached: Here, you have the liberty to either get rotisserie chicken from the store or use leftover roasted chicken that was made at home.
- 2 Onions: Go for large yellow onions. Their subtle flavor works well in chicken stock and the soup itself.
- 6 Carrots: The fresher the carrots, the better the stock is bound to taste.
- 4 Shallots: The purpose behind using shallots along with onions for this recipe is that we will need a slightly sharper flavor for the soup than that of the yellow onions.
- 2 Cloves Of Garlic: If you like garlic a lot, you can add a few more cloves to your soup.
- 7 Ounces Baby Spinach: You can use regular spinach leaves too.
- Parsley
- Lemon
- 2 Handfuls Of Seasoned Greens: We have used collard greens for this recipe, but you can also use kale.
- 6 Sticks Of Celery: This veggie acts as an aromatic, adding a lot of flavor to the stock and the soup.
- 2 Bay Leaves
- 4 Peppercorns: These will add just the right amount of heat and a punchy flavor to the soup.
- 1 Tablespoon Unsalted Butter: Try not to go for salted butter; otherwise, you will have to adjust the amount of salt added to this recipe.
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
Preparation & Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 Minutes | 1 Hour 20 Minutes | 1 Hour 40 Minutes |
How To Make Jamie Oliver Chicken Soup At Home
Step 1
In a large pot, add diced white onions, half the diced carrots, and some celery sticks. Let it simmer, after which the chicken will be added. At this point, also ensure that the water is just enough to cover the chicken, as otherwise, the flavor will get diluted.
Step 2
After you add the chicken to the pot, add all the whole spices, like bay leaf and peppercorns, along with some salt. Let it simmer for 1 hour. After it is ready, you can remove the chicken from the stock and remove the flesh.
Step 3
When the stock is done simmering halfway, make the soup base by adding olive oil and butter to a saucepan.
Step 4
Once the butter melts, add roughly sliced shallots, chopped garlic, and all-purpose seasoning and let them sweat with the fats.
Step 5
After the shallots turn translucent, add the remaining roughly diced carrots and celery sticks.
Step 6
You can add the prepared chicken stock as the carrots and celery sticks soften.
Step 7
Let the stock simmer for a while, after which you can add fresh greens.
Step 8
Add the chicken flesh from before to a bowl, then top it with the soup you just made.
Step 9
Add some lemon juice to your soup, and it will be ready to devour!
Expert Tips That I Recommend
- While making the stock, ensure your flame is as low as possible so the flavors can be released appropriately.
- An easy way to remove scum is to wash your spoon with ice-cold water and then dip it in the stock to remove the scum. The cold water will solidify the scum, which is usually extra fat, making it a lot easier to remove the same.
- To take the scum off the slotted spoon, dip it in a bowl filled with ice-cold water. Again, the scum will solidify and float off.
- To add more spice to the soup, you can add a few cloves, peppercorns, and bay leaves.
- A bouquet garni can make it easier to remove herbs and spices from the stock.
- You can use a fat separator to remove excess grease from the stock.
- Add a splash of vinegar or lemon juice to balance the soup’s richness with a touch of acid.
- Before you make the stock, roast the chicken bones and carcass to deepen the flavors.
FAQs About Jamie Oliver Chicken Soup
Nutritional Information Per Serving
This soup is low in calories, low in fat, high in protein, and packed with the goodness of various macro and micronutrients. This soup is perfect for a meal now and then.
| Calories | 402 kcal |
| Carbohydrates | 13.5 g |
| Protein | 47.7 g |
| Fat | 17.7 g |
| Saturated Fat | 5.4 g |
| Fiber | 2.6 g |
| Sugar | 11.6 g |
Along with being one of the healthiest soups out there, this Jamie Oliver Chicken Soup is also perfect for accommodating various dietary restrictions, including low-calorie, low-carb, gluten-free, and even keto diets.
Recipe Variations For Different Diets
- Vegan Diet: Vegans can still enjoy the flavor of this soup by switching the chicken with vegan chicken, which is usually made with soy. Go for a rich vegetable stock packed with mushrooms for that meaty flavor. Then, once you make the soup base with the same, pour the soup on shredded vegan chicken for that perfect flavor and texture. Also, you can skip adding butter to this recipe or switch it with vegan butter.
- Vegetarian Diet: Vegetarians can follow a similar approach as vegans and use vegan chicken for protein and flavor. Moreover, vegetarians do not need to change anything about the butter.
- Dairy-Free Diet: Skip adding butter to the soup, or you can even switch it with vegan butter or coconut butter for that extra flavor.
- Pescatarian Diet: Plenty of types of fish have a flavor and texture similar to that of chicken. The best options to go for in place of chicken are tilapia, arctic char, cod, or haddock fish.
- Low-Sodium Diet: You can skip adding salt to the recipe altogether or add ¼ of the amount mentioned in the recipe. This will make the flavors of the original broth shine while also keeping the sodium levels low.
Storing And Reheating This Recipe
Storing This Soup:
- On The Counter: I recommend not transferring the soup from one container to another. Instead, let it be in the same pot you cooked it in, but do not add chicken. The soup can be left on the counter without any worry for up to 3 hours.
- In The Refrigerator: I recommend not mixing the soup with the chicken and transferring them to separate airtight containers. Once done, place the containers in the refrigerator, and the soup will easily retain its flavor for up to two days.
Reheating This Soup:
- In A Pot: Transfer the liquid soup base to a pot and let it simmer at low heat for some time until it starts steaming. Do not let the soup boil. Do not heat the shredded chicken in a pan, as it will get too dry. Instead, heat the chicken in a microwave or the oven at a low temperature.
- In The Microwave: You can add both the shredded chicken and the soup base to a microwave safe bowl, and heat them for 30 second intervals, depending on the quantity, until steaming hot.
What To Serve With This Recipe
As this recipe is packed with protein, it would be best to serve some carb-loaded dishes on the side. Of course, as this is chicken soup, you can always serve some noodles on the side, like a simple Stir-Fried Noodle Dish or even an elaborate Chow Mein.
Along with noodles, a simple Vegetable Fried Rice is a lovely accompaniment to this delicious soup. Keeping in mind the somewhat Asian-inspired flavors of this soup, Baos and dumplings like Chicken Gyoza also make a lovely side to this dish.
Printable Version
Jamie Oliver Chicken Soup
Ingredients
- 1 no Roasted Chicken Carcass With Meat Attached
- 2 Onions
- 6 Carrots
- 4 Shallots
- 2 cloves Garlic
- 7 ounces Baby Spinach
- Parsley
- Lemon
- 2 handfuls Seasoned Greens
- 6 sticks Celery
- 2 nos. Bay Leaves
- 4 nos. Peppercorns
- 1 tablespoon Unsalted Butter
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
Equipment
- Large Knife
- Chopping Board
- Large Pot
- Slotted Spoon
- Sieve
- Large Saucepan
Instructions
- In a large pot, add diced white onions, half the diced carrots, and some celery sticks. Let it simmer, after which the chicken will be added. At this point, also ensure that the water is just enough to cover the chicken, as otherwise, the flavor will get diluted.
- After you add the chicken to the pot, add all the whole spices, like bay leaf and peppercorns, along with some salt. Let it simmer for 1 hour. After it is ready, you can remove the chicken from the stock and remove the flesh.
- When the stock is done simmering halfway, make the soup base by adding olive oil and butter to a saucepan.
- Once the butter melts, add roughly sliced shallots, chopped garlic, and all-purpose seasoning and let them sweat with the fats.
- After the shallots turn translucent, add the remaining roughly diced carrots and celery sticks.
- You can add the prepared chicken stock as the carrots and celery sticks soften.
- Let the stock simmer for a while, after which you can add fresh greens.
- Add the chicken flesh from before to a bowl, then top it with the soup you just made.
- Add some lemon juice to your soup, and it will be ready to devour!
Notes
- While making the stock, ensure your flame is as low as possible so the flavors can be released appropriately.Â
- An easy way to remove scum is to wash your spoon with ice-cold water and then dip it in the stock to remove the scum. The cold water will solidify the scum, which is usually extra fat, making it a lot easier to remove the same.Â
- To take the scum off the slotted spoon, dip it in a bowl filled with ice-cold water. Again, the scum will solidify and float off.Â
- To add more spice to the soup, you can add a few cloves, peppercorns, and bay leaves.Â
- A bouquet garni can make it easier to remove herbs and spices from the stock.
- You can use a fat separator to remove excess grease from the stock.
- Add a splash of vinegar or lemon juice to balance the soup’s richness with a touch of acid.
- Before you make the stock, roast the chicken bones and carcass to deepen the flavors.
Nutrition
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Conclusion
I have come across plenty of soup recipes until now, but this Jamie Oliver Chicken Soup recipe was proof that you can get a very flavorful soup even with the simplest ingredients. Now that you have read through this whole recipe, you can imagine the same.
So, what are you waiting for?! Get going on one of those cold days and make yourself a cup of this delicious and healthy soup.
Once you make it, let me know how it turned out for you in the comments and if the tips and tricks helped you. Till then, enjoy cooking, and don’t worry about any “LEEKS” in your soup!
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