Chicken soup combines tender chicken, fresh vegetables and a savoury broth cooked slowly for a rich, natural flavour. With sweet leeks, carrots and fresh parsley, Delia Smith Chicken Soup Recipe offers a simple British-style soup with plenty of chicken and soft vegetables.
Ingredients
This recipe serves 6 people and takes about 15 minutes to prepare and 55 minutes to cook.
750g chicken thighs, bone-in and skinless
1.5 litres chicken stock
1 large onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, chopped
1 large leek, cleaned and thinly sliced
2 medium potatoes, peeled and diced
2 garlic cloves, finely chopped
1 tablespoon olive oil
20g unsalted butter
1 bay leaf
1 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice (optional)
For chicken soup, I prefer bone-in thighs over chicken breast. The bones add flavour to the broth, and the meat stays tender during cooking. Chicken breast also works, but it needs less cooking time to avoid becoming dry.
Fresh leeks give the soup a mild sweetness, while potatoes make it slightly thicker. Choose a good chicken stock with a flavour you enjoy, since it supplies most of the seasoning.
How to Make Delia Smith Chicken Soup
Step 1: Prepare the Vegetables
Wash the leek thoroughly, especially between the layers where soil can collect. Slice it into thin rounds, chop the onion and celery, and cut the carrots and potatoes into small pieces.
Heat the olive oil and butter in a large saucepan over medium heat. Once the butter has melted, add the onion, leek and celery.
Cook for 8–10 minutes, stirring occasionally, until the vegetables soften. They should become tender without turning brown. Keeping the heat moderate helps preserve their natural sweetness.
Add the chopped garlic and dried thyme, stirring for another minute. The garlic should release its aroma without becoming dark or bitter.
Step 2: Cook the Chicken and Broth
Place the chicken thighs into the saucepan with the softened vegetables. Pour in the chicken stock and add the bay leaf and a little black pepper.
Bring everything to a gentle simmer, then reduce the heat to low. Partially cover the saucepan and cook for approximately 25 minutes.
You may notice some foam collecting on the surface during the first few minutes. Remove it with a spoon if you prefer a clearer broth.
Add the diced carrots and potatoes, stirring gently. Continue simmering for another 15–20 minutes until the potatoes are soft and the chicken is fully cooked.
The chicken should reach an internal temperature of 74°C (165°F). Avoid boiling the soup vigorously, as gentle cooking gives the chicken a softer texture and keeps the broth clearer.
Step 3: Shred the Chicken and Finish
Remove the chicken thighs from the saucepan and place them on a plate. Allow them to cool enough to handle, then separate the meat from the bones.
Shred the chicken into small pieces using two forks. Discard the bones and return the meat to the saucepan.
Remove the bay leaf, then taste the soup. Add salt and freshly ground black pepper until the seasoning suits your preference.
If you prefer a slightly thicker soup, mash a few cooked potato pieces against the side of the saucepan and stir them into the broth. I prefer leaving most of the vegetables whole because the soup looks more appetising and has a better texture.
Add the chopped parsley and lemon juice, if using. Simmer for another 2 minutes before serving.
What to Serve With Delia Smith Chicken Soup
A bowl of chicken soup makes a good light meal on its own, especially with the potatoes and vegetables included. For lunch or dinner, a few simple sides go nicely with it.
Crusty bread: Freshly baked bread with a crisp crust is a traditional choice. Serve it warm with a little butter or use it to soak up the broth.
Cheese toast: Toasted bread topped with melted cheddar adds a richer taste alongside the lighter chicken soup. Mature cheddar is particularly good here.
Garlic bread: Lightly buttered bread with garlic and parsley offers extra flavour without needing another cooked dish.
Green salad: A small salad made with lettuce, cucumber and tomatoes adds freshness. A simple lemon dressing is enough.
Homemade bread rolls: Soft bread rolls are another good choice, especially if you’re serving the soup for a family dinner.
Personally, I would serve Delia Smith Chicken Soup Recipe with crusty bread and salted butter. The soup already contains chicken, potatoes and vegetables, so a simple side is all it needs.
Delia Smith Chicken Soup Nutrition Information
The following nutritional values are approximate estimates for one serving, assuming the soup is divided into six equal portions.
Nutrient | Amount per Serving |
|---|---|
Calories | 220–280 kcal |
Protein | 20–25g |
Carbohydrates | 15–20g |
Total Fat | 9–13g |
Saturated Fat | 3–5g |
Fibre | 3–4g |
Sodium | Depends on the chicken stock |
Chicken provides protein, while carrots, celery, leeks and potatoes contribute vitamins, minerals and dietary fibre.
The amount of salt varies considerably depending on the chicken stock. Using low-salt stock gives you more control over the final seasoning.
FAQs
Can I Use Chicken Breast Instead of Chicken Thighs?
Yes. Boneless chicken breast produces a lighter soup and takes less time to cook. Add it during the final 15–20 minutes of simmering and check that it reaches 74°C (165°F). Remove and shred it once cooked, then return it to the broth.
Can I Make Delia Smith Chicken Soup Ahead of Time?
Yes. Chicken soup can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days. Cool it promptly after cooking and reheat until steaming hot throughout before serving.
Can I Freeze Chicken Soup?
Yes. Allow the soup to cool, divide it into freezer-safe containers and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating. The potatoes may become slightly softer after freezing, but the soup will still taste good.
How Do I Make Chicken Soup Thicker?
Mash some of the cooked potatoes into the broth or blend a small portion of the cooked vegetables until smooth. Stir the mixture back into the saucepan. This gives the soup a thicker consistency without adding flour or cream.
Why Does My Chicken Soup Taste Bland?
The most common reason is weak chicken stock or insufficient seasoning. Add salt gradually, tasting after each addition. Fresh parsley, black pepper and a small squeeze of lemon juice can also improve the flavour without making the soup overly salty.
Can I Add Rice or Noodles to Chicken Soup?
Yes. Rice or small pasta shapes can make the soup more filling. Add them according to their cooking times and pour in additional stock if necessary, as both absorb liquid while cooking.
How Long Does Homemade Chicken Soup Last in the Refrigerator?
Homemade chicken soup can generally be refrigerated for 3–4 days at 4°C (40°F) or below, provided it has been cooled promptly and stored properly. For the best texture and flavour, I recommend eating it within 2 days, especially if it contains potatoes.