Warm Your Soul: Delia Smith Chicken Soup Recipe

There’s something inherently comforting about making chicken soup from scratch. The process is as soothing as the outcome, and today, I want to share with you a recipe that has warmed my kitchen on many an afternoon. This isn’t just any chicken soup; this is a pot filled with love, a whole chicken, an abundance of vegetables, a generous amount of garlic, and just the right herbs to bring it all together. It’s simple, unpretentious, but utterly delicious.

How To Make Delia Smith’s Chicken Soup Recipe Overview

This Delia chicken soup is a slow-simmered affair that extracts every bit of flavor from its ingredients. It’s a recipe that asks for your patience but rewards you generously in taste and comfort. You’ll need about 3 to 4 hours from start to finish, with most of that time spent letting the pot gently bubble away on the stove. This recipe will yield approximately 6 to 8 servings, making it perfect for a family meal with leftovers for the next day.

Ingredients

• 1 whole chicken (approximately 5 pounds; 2.25kg)
• 4 quarts (3.8L) homemade chicken stock or low-sodium store-bought chicken broth
• 8 medium cloves garlic, peeled
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 large carrot (about 10 ounces; 280g), diced
• 1 medium turnip (about 8 ounces; 225g), peeled and diced
• 1 large yellow onion (about 11 ounces; 310g) or 1 large leek (white and light-green parts only), diced
• 1 large parsnip (about 12 ounces; 340g), peeled and diced
• 3 medium ribs celery (about 6 ounces; 170g), diced
• Kosher salt and freshly ground black pepper, to taste
• Minced fresh dill, flat-leaf parsley, or other fresh herbs, for garnish

Instructions

1. Prep the Chicken and Veggies: Rinse the chicken under cold water and place it in a large pot. Chop the vegetables as directed and add them to the pot, along with the garlic, thyme, and bay leaves.
2. Add the Broth: Pour the chicken stock or broth over the chicken and vegetables. The liquid should cover all the ingredients. If not, add enough water to just cover.
3. Simmer: Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, allowing the soup to simmer uncovered for 2.5 to 3 hours. Skim off any foam that rises to the top during the first few minutes of cooking.
4. Check the Chicken: The soup is ready when the chicken is so tender that it falls apart at the touch. Carefully remove the chicken from the pot and let it cool enough to handle.
5. Shred the Chicken: Discard the skin and bones and shred the meat into bite-sized pieces. Return the chicken to the pot.
6. Season: Taste the soup and adjust the seasoning with kosher salt and freshly ground black pepper as needed.
7. Serve: Garnish each serving with minced fresh dill, parsley, or your choice of herbs.

Nutritional Value

Calories: 150-200 per serving.

Protein: 20-25g.

Fat: 5-10g.

Carbohydrates: 10-15g.

Fiber: 2-4g.

Vitamins/Minerals: High in vitamins A and C, potassium, and magnesium.

A nutritious, balanced option for a comforting meal.

Also Read: Delia Smith Minestrone Soup Recipe

FAQs

Can I use a different type of broth?

Yes, you can use different types of broth based on preference or availability. Chicken broth is preferred for its richness and compatibility with the other ingredients, but vegetable broth is an excellent alternative for a lighter version or for vegetarians. Beef broth might overpower the delicate flavors of this soup, so it’s less recommended.

How can I make this soup more flavorful?

Enhancing the soup’s flavor can be achieved by roasting the chicken and vegetables before adding them to the pot, which deepens the overall taste. Incorporating a variety of herbs such as rosemary or sage introduces new dimensions to the flavor profile. Adjusting the amount of garlic and experimenting with different combinations of fresh herbs also contribute to a richer taste.

Can I add noodles or rice?

Definitely! Adding noodles or rice turns the soup into a more substantial meal. If you choose to add them, incorporate towards the end of cooking to prevent them from becoming too soft. Monitor the pot closely, as they only need to be cooked until tender, which typically takes an additional 10-20 minutes depending on the type of noodle or rice.

How long does chicken soup last in the fridge?

Properly stored in an airtight container, chicken soup remains fresh and safe to consume for 3-4 days in the refrigerator. This allows you to enjoy the soup over several meals, making it a convenient option for meal prep. Reheat gently on the stove or in a microwave until thoroughly warm before serving.

Can I freeze chicken soup?

Chicken soup freezes exceptionally well, extending its shelf life up to 3 months when stored properly. Cool the soup completely before transferring it to freezer-safe containers, leaving some space for expansion. Thaw it in the refrigerator overnight and reheat on the stove or in a microwave. Freezing is a great way to have a quick, nutritious meal ready at any time.

Conclusion

Making chicken soup from scratch is a rewarding endeavor that results in a comforting, nutritious meal. This recipe simplifies the process without sacrificing flavor, making it accessible to cooks of all levels. Enjoy the warmth and wholesomeness of this chicken soup.