Chicken Soup

I feel like Adelaide has decided to skip the end of Summer and Autumn and bounce straight into winter. And for me winter means soups. A super easy meal that is generally low on calories (means more chocolate for me) and something that I can load up in the freezer if I don’t feel like cooking.

I stumbled across this Chicken Soup recipe from Perth mum of 2 Absolute Amy. It was nice and simple and left some room for variation. Plus its her mums recipe and we all know how good mums are at cooking.

Below is my take on her recipe with the inclusion of my own chicken stock.


Chicken Stock Recipe- made in advance

I used a store bought roast chicken from Woolworths for this one as it was nice and easy.

1. Remove all the good meat from the roast chicken and keep for the soup.
2. Remove the stuffing from the chicken (you wont be needing this for the stock or soup).
3. Place chicken carcass in a large saucepan. Pour approx 2.5 litres of water over the carcass and bring to the boil.
4. Keep on a rolling boil then down to a simmer for about a hour, or until ll the meat falls off of the bone and it starts smelling delicious.
5. Using a strainer, remove all the carcass and meat/bone from the stock until you are just left with liquid. Use straight away or keep in an airtight container.

Ingredients- Soup

2.5 litres of chicken stock
4 large carrots, peeled and thinly chopped
4 peices of celery, thinly chopped
2 peices of sweet corn
1 peice of broccoli, using the top of the broccoli only
Mixed herbs
1 teaspoon minced garlic
Meat from one roast chicken (I used a large woolworths roast chicken)
1/2 cup pepperini pasta (any small pasta will work)
A good shake of Masterfoods mixed herbs and all purpose seasoning
Salt and pepper to taste



Bring stock to a boil.

While it is boiling chop up your carrots, celery and broccoli. Cut the kernels off of the sweet corn. Cut the chicken to your desired size- I roughly chopped it as it falls apart when you boil it. Add all the veggies, chicken, minced garlic and herbs to the stock.

Boil for approx 15 minutes.

Add the pasta. Continue to keep on a low rolling boil for approx 15 mins. Leave to simmer on the stove top until your ready to serve.

Serve with a salt and pepper and a large crusty roll.

Written by Jess

Leave a Reply

Your email address will not be published. Required fields are marked *