My Roast Chicken Soup!

Jeez I haven’t written in ages! But I miss it. I know I always say this too, but I am going to try my best with it. Anyway I’ve got a super easy chicken soup recipe for you. And it is so yummy. I’ve recently been ill so I wanted some goodness in my body and something I could handle on a sore throat etc. Obviously I made this for Jax and I but I’ve adapted it to serve 6 people! If theres less of you, half the measurements.

Chicken Soup


  • Medium chicken carcass (or roast before if not)
  • Veg (I used carrots, parsnips, leeks and onions)
  • Enough water to cover the carcass of the chicken (about 1litre – 1.2litres as it reduces)
  • Chicken stock cube
  • Plain Flour (2 TBSP)
  • Knob of butter for frying
  • Herbs, crushed garlic and salt & pepper
  • 600ml milk


How To Make:

  • Roast the chicken if you haven’t already. Season it well with mixed herbs, salt, pepper and crushed garlic or garlic granules and a little bit of oil (I use rapeseed).
  • Take off all the chicken once cooked and put aside. Remove the skin too.
  • Put the carcass in a pan and cover with cold water.
  • Add the green ends of the leeks – roughly chopped, roughly chopped carrot, salt and pepper and the stock cube.
  • Bring to the boil and then let it simmer for an hour. Remember to check it often as it reduces quite quickly! If it does, add more water.
  • After an hour, drain the stock into a jug using a sieve and put to one side. Discard the bones and veg etc from the sieve.
  • In a deep pan, add the knob of butter, the onions, rest of the leeks, carrots, parsnips and whatever else you decide to use.
  • Cook until soft but not too brown and then add the flour. Give it a good stir.
  • Add the milk to the stock mixture and stir that. Then slowly add to the deep pan of veg. Make sure you stir well as you don’t want it lumpy.
  • Stir occasionally for 15 minutes and then add the chicken. If you want it runnier, add more water, if you want it thicker, let it simmer for a bit longer whilst stirring.
  • Serve in a bowl and add some more chicken for the top and some salt and pepper to taste.
  • Et Voila, you’ve got yourself a scrumptious chicken soup! You can keep this in the fridge for 3 days and also freeze it. Which is so handy. You can also freeze the stock!
  • I hope you enjoy as much as I did :)


I’d love it if you followed me on here and my other socials. Links below.

Lots of love, Jeorgia!xxx




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