Chicken Soup Recipes Part 2

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A couple of weeks ago we shared one of our favourite chicken soup recipes, which had delicious chicken dumplings with a chilli and ginger broth.  Although this recipe is simply delectable, we believe that you can never have too many chicken soup recipes! Especially in winter, chicken soup is a tasty and comforting dinner for a chilly night. That’s why we’ve decided to share three more of our favourite recipes to help you warm up on these cold winter nights. Whichever one you decide to make, we promise you’ll love it and will instantly feel warmer.

Traditional Chicken Soup

Ingredients to serve 4:

  • 2 tablespoons olive oil
  • 4 chicken breast fillets, thinly sliced
  • 1 large brown onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 large garlic cloves, finely chopped
  • 2 tablespoons fresh continental parsley, finely chopped
  • 1/2 teaspoon whole black peppercorns
  • Sea salt flakes
  • 6 sprigs fresh thyme
  • 8 cups water
  • 1/4 cup finely chopped fresh continental parsley


  1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring regularly until softened.
  2. Add the chicken breast and cook until browned on all sides.
  3. Add all other ingredients (except the salt and the parsley) to the saucepan and bring to the boil.
  4. Once boiling, reduce the heat to low, cover and continuing cooking.
  5. Once the vegetables are tender, add some salt to taste.
  6. Serve with parsley on top.

Asparagus and Chicken Soup

Ingredients to serve 4:

  • 2 tablespoons olive oil
  • 6 cups salt-reduced chicken stock
  • 1 bunch asparagus, trimmed and halved
  • 2 small chicken breast fillets, thinly sliced
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 leek, thinly sliced
  • Salt and cracked black pepper


  1. In a large saucepan, heat the chicken stock and leek. Bring to a boil before reducing the heat to a low simmer for about 5minutes.
  2. Add the asparagus, salt, parsley, and cracked black pepper to the saucepan and cook for another 5-10 minutes.
  3. Meanwhile, heat the olive oil in a fry pan and brown the chicken breast on all sides.
  4. Add the chicken to the saucepan and continue cooking for another 5 minutes.
  5. Serve with crusty bread.

Corn and Chicken Soup

Ingredients to serve 4:

  • 2 garlic cloves, finely chopped
  • 20g butter
  • 1 litre chicken stock
  • 5 chicken thigh fillets, thinly sliced
  • 2 x 125g cans corn kernels, drained
  • 2 x 420g cans creamed corn
  • 1/4 cup sour cream
  • 1 tablespoon brown sugar
  • 1/3 cup chopped coriander leaves
  • Salt and cracked black pepper


  1. Over medium heat, melt the butter in large saucepan.
  2. Cook the garlic for 1 minute before adding the chicken and cooking for another 4 minutes.
  3. Once the chicken is browned on all sides, stir in the stock, corn kernels, creamed corn, and sugar.
  4. Bring to the boil, cover and reduce the heat, allowing it to simmer for 15 minutes.
  5. Remove from heat and stir through the sour cream. Add salt and pepper to taste.
  6. Serve with coriander on top.

So there you have three delicious chicken soup recipes! There is nothing better than a warming dinner on a cold winter’s night to help you feel cosy and comfortable on the couch. The best part about these chicken soup recipes is that they are simple and easy, taking very little time to prepare. Enjoy!



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