Description
Jamie Oliver’s Chicken Garden Soup is a light yet hearty soup made with shredded chicken, garden vegetables, and fresh herbs. This nutritious and flavorful dish is perfect for a quick lunch, dinner, or to boost immunity during colder months.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery sticks, sliced
- 1 leek, trimmed and finely chopped
- 2 potatoes, peeled and cubed
- 300g (10 oz) cooked chicken, shredded (or use raw chicken breast)
- 1.2 liters (5 cups) chicken stock
- 100g (3.5 oz) green beans, chopped
- 100g (3.5 oz) peas (fresh or frozen)
- 1 small bunch fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Juice of half a lemon (optional)
Instructions
Step 1: Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, carrots, celery, and leek. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
Step 2: Add the Potatoes and Chicken Stock
- Stir in the diced potatoes and pour in the chicken stock.
- Bring the mixture to a boil, then reduce the heat to low. Simmer for 10-15 minutes until the potatoes are tender.
Step 3: Add the Chicken and Green Vegetables
- If using raw chicken breast, add it to the pot and simmer for 15 minutes until cooked through. Remove, shred with two forks, and return to the soup.
- If using pre-cooked chicken, stir the shredded chicken directly into the pot.
- Add the chopped green beans and peas, cooking for another 5 minutes until tender.
Step 4: Add Fresh Herbs and Seasoning
- Stir in the parsley, thyme, and a squeeze of lemon juice for brightness.
- Season the soup with salt and freshly ground black pepper to taste.
Step 5: Serve and Enjoy
- Ladle the soup into bowls and garnish with extra parsley if desired. Serve hot with crusty bread or a fresh side salad.