This Mary Berry Chicken And Vegetable Soup Recipe is a wholesome and hearty recipe, which is made with tender chicken and root vegetables. It’s the perfect cold-weather meal, ready in about 1 hour.
Mary Berry Chicken And Vegetable Soup Ingredients
- 1 tbsp Butter (or Olive Oil)
- 1 large Onion, chopped
- 2 large Carrots, peeled and diced
- 1 Parsnip, peeled and diced
- 2 Celery stalks, sliced
- 1 large Leek, washed, trimmed, and sliced
- 2 large Chicken Breasts (or 4 boneless thighs)
- 1 large Potato, peeled and diced
- 6 cups (1.5 liters) good quality Chicken Stock
- 1 tbsp Fresh Thyme leaves (or 1 tsp dried)
- 1 Bay Leaf
- Salt and freshly ground Black Pepper
- Fresh Parsley, chopped (for garnish)
How To Make Mary Berry Chicken And Vegetable Soup
- Sauté Aromatics: Melt the butter in a large stockpot or soup pan over medium heat. Add the chopped onion and celery. Cook gently for 5-8 minutes, stirring occasionally, until the onion is soft but not browned.
- Add Root Vegetables: Add the diced carrots, parsnip, and potato to the pot. Stir well to coat the vegetables in the butter and cook for another 2-3 minutes.
- Add Liquid and Chicken: Pour in the chicken stock. Add the whole raw chicken breasts (or thighs), the fresh thyme, and the bay leaf.
- Simmer: Bring the soup to a boil, then reduce the heat to a low simmer. Cover the pot with a lid and let it cook gently for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Add Leeks: Stir in the sliced leeks. Cover and simmer for another 5 minutes. (Adding the leeks later keeps them bright green and fresh tasting).
- Shred Chicken: Remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces (or dice it with a knife).
- Combine and Serve: Return the shredded chicken to the pot. Stir well and season generously with salt and black pepper. Remove the bay leaf. Ladle into warm bowls and garnish with fresh parsley.
Recipe Tips
- How to get the most flavor? Using a high-quality chicken stock is key. If you have a leftover roast chicken carcass, making your own stock first will elevate this soup to “Mary Berry standard.”
- Why add the leeks last? Leeks cook much faster than carrots or potatoes. If you add them at the beginning, they will turn mushy and lose their vibrant color. Adding them for the last 5 minutes ensures they are tender but retain their texture.
- Can I use leftover roast chicken? Yes, absolutely. This is a classic way to use up leftovers. If using cooked chicken, skip adding the raw chicken in Step 3. Follow the recipe to cook the vegetables in the stock, then stir in the shredded cooked chicken at the very end just to warm it through.
- How can I make the soup thicker? Mary Berry often suggests taking a ladleful or two of the vegetables (before adding the chicken back in) and blending them until smooth, then stirring this puree back into the soup. The blended potato adds a natural creaminess without needing flour or cream.
What To Serve With Chicken And Vegetable Soup
This is a complete meal in a bowl, but some crusty sides make it even better.
- Warm crusty bread or a baguette
- Cheese scones or savory biscuits
- A simple green salad
How To Store Chicken And Vegetable Soup
- Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: This soup freezes wonderfully. Store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat in a saucepan over medium heat until piping hot. You may need to add a splash of water or stock if the soup has thickened in the fridge.
Mary Berry Chicken And Vegetable Soup Nutrition Facts
(Per serving, assuming 4 generous servings)
- Calories: ~320 kcal
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 75mg
- Sodium: 850mg
- Total Carbohydrate: 25g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I add pasta or noodles?
Yes. You can add a handful of small pasta shapes (like orzo or broken spaghetti) or egg noodles about 10 minutes before the soup is finished. You may need to add a little extra stock as the pasta will absorb the liquid.
Do I have to use parsnips?
No, but they add a lovely, earthy sweetness that is very traditional in British vegetable soups. You can substitute them with more carrots, turnips, or sweet potato.
Is this recipe gluten-free?
Yes, as long as your chicken stock is gluten-free, this recipe is naturally gluten-free. It relies on the potato for body rather than flour.
Try More Recipes:
- Mary Berry Chicken And Cashew Nuts Recipe
- Mary Berry Malaysian Chicken Curry Recipe
- Mary Berry Chicken Taleggio Recipe
Mary Berry Chicken And Vegetable Soup Recipe
Description
A classic, comforting, and wholesome soup packed with tender chicken, chunky root vegetables, and fresh herbs.
Ingredients
Instructions
- Sauté onion and celery in butter for 5-8 minutes until soft.
- Add carrots, parsnip, and potato; cook for 2 minutes.
- Add stock, raw chicken breasts, thyme, and bay leaf.
- Cover and simmer for 20-25 minutes until chicken is cooked.
- Add leeks and simmer for 5 more minutes.
- Remove chicken, shred it with forks, and return it to the pot.
- Season generously with salt and pepper. Serve garnished with parsley.
Notes
- Add leeks at the end to keep them fresh and green.
- For a thicker soup, blend a cup of the vegetables and stir back in.
- Use leftover roast chicken for an even faster meal (add it at the end).
Mary Berry Chicken And Vegetable Soup Recipe
