Mary Berry Chicken And Vegetable Soup Recipe

Mary Berry Chicken And Vegetable Soup is a comforting homemade soup made with tender chicken, fresh vegetables, and a richly flavoured stock. It has a light yet hearty texture, with soft vegetables and juicy pieces of chicken in every spoonful. This is an easy recipe that suits beginners and busy cooks alike. From start to finish, it takes around 1 hour, making it ideal for lunch or a simple family supper.

Ingredients

For the Soup Base

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, sliced
• 2 garlic cloves, crushed

For the Main Soup

• 300g cooked chicken, shredded
• 1 litre chicken stock
• 150g potatoes, peeled and diced
• 100g frozen peas
• 1 bay leaf

To Finish

• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste

How to Make Mary Berry Chicken And Vegetable Soup Recipe

• Prepare the vegetables: Peel and dice the carrots and potatoes. Slice the celery and finely chop the onion so everything cooks evenly.
• Start the base: Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots and celery, then cook gently for 8 minutes until softened.
• Add flavour: Stir in the crushed garlic and cook for 1 minute until fragrant.
• Pour in the stock: Add the chicken stock, diced potatoes and bay leaf. Bring the pan to a gentle boil.
• Simmer the soup: Lower the heat and simmer uncovered for 20 minutes until the potatoes are tender.
• Add the chicken: Stir in the shredded chicken and frozen peas. Cook for a further 5 minutes until heated through.
• Finish and serve: Remove the bay leaf, season well, stir in parsley and ladle into warm bowls.

Tips

How do I make the soup richer?

Use homemade chicken stock or add a splash of cream at the end for a fuller flavour.

How do I stop vegetables turning mushy?

Cut vegetables into even pieces and simmer gently rather than boiling hard.

Can I use raw chicken?

Yes, dice raw chicken breast or thigh and cook it after softening the vegetables before adding the stock.

How can I thicken the soup?

Mash a few cooked potatoes into the broth or blend one ladleful and stir it back in.

Serving Suggestions

• Serve with crusty bread or warm rolls.
• Add a spoonful of crème fraîche on top.
• Pair with a toasted cheese sandwich.
• Scatter with extra parsley before serving.

Storage

Room Temperature

Do not leave the soup out for more than 2 hours. Cool promptly before storing.

Refrigerator

Keep in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in sealed containers for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob.

Nutrition

• Calories: 240 kcal
• Carbohydrates: 18g
• Protein: 24g
• Fat: 8g
• Saturated Fat: 1.5g
• Sodium: 620mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Chicken And Vegetable Soup Recipe

Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy

Servings

6

bowls

Prep time

15

minutes

Cooking time

45

minutes

Total time

60

minutes

Calories

240

kcal

1

hour 

A warming homemade chicken and vegetable soup packed with tender chicken, fresh vegetables and rich stock. Perfect for a comforting lunch or light dinner.

Ingredients

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 carrots, diced

• 2 celery sticks, sliced

• 2 garlic cloves, crushed

• 300g cooked chicken, shredded

• 1 litre chicken stock

• 150g potatoes, diced

• 100g frozen peas

• 2 tbsp chopped parsley

• Salt and black pepper, to taste

• 1 bay leaf

Directions

• Heat the olive oil in a large saucepan over medium heat.
• Add onion, carrots and celery. Cook gently for 8 minutes until softened.
• Stir in garlic and cook for 1 minute.
• Pour in the chicken stock and add potatoes and bay leaf.
• Bring to the boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
• Add shredded chicken and peas, then cook for 5 minutes.
• Season with salt and black pepper to taste.
• Stir in fresh parsley just before serving.
• Ladle into bowls and serve hot.

Notes

• Use leftover roast chicken for extra flavour.
• Cut vegetables evenly so they cook at the same rate.
• This soup freezes well for up to 3 months.