Mary Berry Chicken And Vegetable Soup​ Recipe

This hearty Mary Berry Chicken And Vegetable Soup is made with tender chicken thighs, carrots, leeks, celery, and potatoes. This recipe creates a rich and savory soup that is a perfectly comforting main course. It’s the ideal choice for a chilly evening and makes a generous dinner for 4-6 people.

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Mary Berry Chicken And Vegetable Soup Ingredients

• 1 tbsp olive oil
• 2 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 large leek, washed and sliced
• 2 medium potatoes, peeled and diced
• 6 cups (1.5 liters) chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped, for garnish

How To Make Mary Berry Chicken And Vegetable Soup

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
2. Sear the chicken: Add the chicken pieces to the pot. Cook for 3-4 minutes until lightly browned on all sides. This step adds a deeper flavor to the soup.
3. Add liquids and seasonings: Pour in the chicken stock and add the dried thyme and bay leaf. Bring the mixture to a simmer.
4. Cook the vegetables: Add the diced leek and potatoes to the pot. Reduce the heat to low, cover, and let the soup gently simmer for 20-25 minutes, or until the potatoes are tender.
5. Season and serve: Remove the bay leaf. Season the soup with salt and black pepper to your taste. Ladle into bowls and garnish with fresh parsley before serving hot.

Recipe Tips

• Use Chicken Thighs: Chicken thighs are more flavorful and stay tender during cooking compared to chicken breast, which can become dry.
• Don’t Boil Vigorously: A gentle simmer is key. Boiling the soup too hard can make the chicken tough and the vegetables mushy.
• Use Quality Stock: The flavor of your soup depends heavily on the stock. Use a good-quality store-bought or homemade chicken stock for the richest taste.
• Season at the End: Salt can concentrate as the soup simmers. It’s best to add most of your salt and pepper just before serving so you can adjust the taste accurately.

What To Serve Chicken And Vegetable Soup

This comforting soup is a meal in itself but pairs wonderfully with other simple dishes. Serve it with a side of warm, crusty bread or fluffy dinner rolls for dipping. A classic grilled cheese sandwich makes for an extra hearty lunch or dinner combination. For a lighter pairing, a simple green salad with a vinaigrette dressing offers a fresh contrast.

How To Store Chicken And Vegetable Soup Leftovers

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 4 days. The flavors often taste even better the next day.
• Freeze: Cool the soup completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Mary Berry Chicken And Vegetable Soup Nutrition Facts

• Calories: 215 kcal
• Total Fat: 7g
• Saturated Fat: 1.5g
• Cholesterol: 45mg
• Sodium: 650mg
• Total Carbohydrate: 22g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 16g

Frequently Asked Questions

• Can I use leftover cooked chicken? Yes, you can. If you are using leftover cooked chicken (like from a roast), shred it and add it to the soup during the last 5 minutes of simmering, just long enough to heat it through.
• Can I add other vegetables to this soup? Absolutely. This soup is very flexible. Feel free to add other vegetables like peas, corn, or green beans. Add quick-cooking vegetables like spinach or peas at the very end.
• How can I make this soup creamy? For a creamier texture, you can stir in about 1/2 cup of heavy cream or full-fat coconut milk at the end of the cooking process. Heat it gently, but do not let it boil after adding the cream.

Try More Recipes:

• Mary Berry Chicken And Cashew Nuts​ Recipe
• Mary Berry​ Malaysian Chicken Curry Recipe
• Mary Berry​ Chicken Taleggio Recipe