Roast Chicken Soup Recipe

A wholesome autumn or winter favourite



  • 25g butter
  • 1 large carrot, peeled and finely chopped
  • 1 leek, finely sliced
  • 1 onion, finely sliced
  • 1,2 litres good quality chicken stock
  • 1 star anise
  • 800g shredded cooked chicken
  • 200g cooked potatoes, chopped into chunks
  • fresh parsley and thyme, to sprinkle over


1 Melt the butter in a large pan and add the carrot, leek and onion. Soften gently without colouring for 10 minutes, then add the stock, star anise and chicken, bring to a gentle simmer and cook gently for 20 minutes. Add the potatoes, cook for 5 minutes more, then serve immediately, scattered with the herbs.

Rebecca Smith

Send this to a friend