Chicken soup

Chicken soup



For the stock

  • 1 free-range chicken
  • 2 onions, peeled and quartered
  • 2 carrots, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 4 sprigs lemon thyme
  • 3L (12 cups) cold water

For the soup

  • 1.5L (6 cups) chicken stock
  • 1 leek, trimmed, quartered, thinly sliced
  • 6 sticks celery, trimmed and thinly sliced
  • 1/2 cup per person angel-hair pasta (broken into small pieces)
  • 2 cups shredded chicken
  • Mint and parsley, finely chopped, to serve



To make the stock

Rinse and pat the chicken dry. Place in a large stockpot and add remaining ingredients. Bring to a gentle simmer and let bubble away for 2 hours. Check every now and then that chicken isn’t sticking to the bottom of the pan as it could burn. Remove chicken from stock and place on plate. Allow to cool a little before shredding chicken, store in an airtight container in the fridge until needed.

To make the soup

Bring about half of the stock to a rolling boil (work on 1 cup per person) Add the leeks and celery and cook at a simmer for about 10 minutes. Add the noodles and shredded chicken and cook for another 6 minutes. Add salt and pepper to taste. Serve in warm bowls topped with herbs.

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Serving Suggestions


  • Throw in some chilli, fish sauce, ginger, lime and coriander for a Thai-style version of this soup.
  • Serve with loads of shaved parmesan and a dollop of pesto for a bit of an Italian twist.
  • This recipe was created by Sophie Hansen for Kidspot. New Zealand’s best recipe finder.  You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.

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