Chicken Soup For the Soul recipe

  • Serves 4
  • 45 mins to prepare and 2 hrs 30 mins to cook
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Chicken Soup For the Soul
Customer recipe by Gary Smith
Added 58 months ago

I am from Jewish origin, and so whenever I was feeling poorly growing up, my mum would feed me chicken soup and Jacobs cream crackers! As I got older, I found out that my mum wasn‘t the only one who believed in chicken soup‘s healing properties. Indeed, a book titled ‘Chicken Soup for the Soul‘ became a world-wide bestseller, which just goes to show how restorative the healing powers of a freshly made, kosher and delicious soup can be! Even better, it is made from mainly leftovers of that British staple, roast chicken. So, you have the added benefit of making two meals for the entire family out of just one bird. Very soul nourishing indeed!

Have roast chicken for dinner!

Chop leftover carcas and put into large stock pot and fill with cold water

Add chopped onion and any other root vegetables you have leftover from your roast!

Bring to the boil and simmer with the lid off for at least 2 hours

Seive stock into a glass bowl, collecting remaining bones and meat in the sieve.

Separate good meat and re-add to the stock, then pour back into the pot

Add pasta and simmer for another 20 minutes - thick egg noodles work best, or broken up lasagne sheets

Add white wine for the final 5 minutes, sprinkle with dried herbs and salt to taste

Garnish with baby spinach or any other fresh herbs or even chopped spring onions.

Rather than adding raw onion to the stock, try roasting some extra onions in with the chicken, then add the caramelised onions to the stock. Over the course of the 2 hours, they‘ll help to thicken the stock and give a sweeter, richer flavour.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 Leftover Roast Chicken
  • 2 litres Water
  • 1 Large onion
  • 200g Wide egg noodles
  • Any Leftover root vegetables
  • 1 cup Dry white wine
  • 1 handful Baby spinach
  • Sprinkle Dried Mixed herbs and Salt

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