Chicken, carrot and ginger soup recipe

  • Serves 4
  • 20mins to prepare and 35mins to cook
  • 205 calories / serving
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Heat the oil in a large saucepan and saute the onion, and celery for 5-6 minutes stirring occasionally until softened but not coloured. Stir in the garlic and ginger and cook for 1-2 minutes. Pour over the chicken stock and add the carrots. Bring to the boil and simmer for 20 minutes until the carrots are very tender.  Stir in the chicken and parsley and simmer for 5 minutes.  Season to taste and serve with hot crusty bread.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

Tip: If you like a smooth soup simply puree the carrot soup mixture without the chicken. Return to the pan and heat gently, Add the chicken and cook for 4-5 minutes until heated through. Serve with a drizzle of single cream and fresh chopped chives scattered over.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1tbsp sunflower oil
  • 1 large onion, chopped
  • 2 celery sticks, trimmed and thinly sliced
  • 2 garlic cloves, crushed
  • 5cm piece fresh root ginger, peeled and finely grated
  • 1.2 litres good quality chicken stock
  • 650g carrots, peeled and diced
  • 2 ready to eat roast chicken breast fillets, skinned and diced
  • small handful fresh chopped flatleaf parsley
  • Energy 865kj 205kcal 10%
  • Fat 5g 8%
  • Saturates 1g 6%
  • Sugars 14g 15%
  • Salt 3g 50%

of the reference intake
Carbohydrate 16.6g Protein 19.7g Fibre 6.3g


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