Mohamed Shili This delicious Jamie Oliver Roast Chicken Soup is made with onions, carrots, celery, bay leaves, and peppercorns, and takes about 1 hour and 40 minutes to prepare and cook. Serve this jamie oliver roast chicken soup with Cheesy Bread, Jalapeño Cornbread or Braided Bread.
Jamie Oliver Roast Chicken Soup Ingredients
- 1 roast chicken carcass with leftover chicken attached
- 2 onions
- 6 carrots
- 6 sticks of celery
- 2 fresh bay leaves
- 4 whole peppercorns
- 1 large knob of unsalted butter
- Olive oil
- 2 cloves of garlic
- 4 shallots
- A few sprigs of fresh flat-leaf parsley
- 200g baby spinach
- 2 handfuls of seasonal greens (like kale or cavalo nero)
- 1 lemon
How To Make Jamie Oliver Roast Chicken Soup
- Prepare the Stock: Chop 2 onions, 2 carrots, and 2 celery sticks. Place them in a large pot with bay leaves, peppercorns, a pinch of salt, and the chicken carcass. Cover with cold water and bring to a boil. Lower the heat and simmer for 1 hour. Skim off any scum that appears.
- Prepare the Soup Base: While the stock is simmering, slice the remaining carrots and celery. Finely slice garlic and shallots. Chop parsley leaves and stalks. Shred the spinach. In another pot, melt butter and add 1 tablespoon of olive oil. Add garlic, shallots, and parsley stalks. Cook until softened.
- Add Veggies: Add the sliced carrots and celery to the soup base. Cook for 5 more minutes.
- Strain and Combine: Once the stock is ready, remove the chicken carcass and strain the stock into the pot with the soup base. Bring to a boil, then simmer for 20 minutes.
- Final Touches: Add seasonal greens and cook for 10 more minutes. Add spinach in the last minute. Squeeze in lemon juice, taste, and season as needed. Serve in bowls, topped with leftover shredded chicken and a sprinkle of parsley.
What To Serve With Roast Chicken Soup
Pair this hearty Roast Chicken Soup with a slice of rustic bread or a simple green salad for a complete meal. For a more filling option, consider serving it alongside a quinoa or rice dish.
How To Store Roast Chicken Soup
In The Fridge:
Store the Roast Chicken Soup in an airtight container and keep it in the fridge for up to 3-4 days for optimal freshness.
In The Freezer:
To freeze, let the soup cool down completely. Transfer it to freezer-safe containers, leaving about an inch of space at the top for expansion. Seal tightly and store in the freezer for up to 2-3 months.
How To Reheat Roast Chicken Soup
If using the microwave, transfer the soup to a microwave-safe bowl, cover it, and heat on medium power, stirring occasionally until it’s hot. For stovetop reheating, pour the soup into a pot and warm it over medium-low heat, stirring occasionally, until it reaches your desired temperature.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Pearl Barley Soup
- Jamie Oliver Carrot And Broccoli Soup
- Jamie Oliver Mexican Tomato Soup
Jamie Oliver Roast Chicken Soup
Description
This delicious Jamie Oliver Roast Chicken Soup is made with onions, carrots, celery, bay leaves, and peppercorns, and takes about 1 hour and 40 minutes to prepare and cook. You can serve your Roast Chicken Soup with rustic bread, a simple green salad, quinoa, or a rice dish for a complete and satisfying meal.
Jamie Oliver Roast Chicken Soup Ingredients
How To Make Jamie Oliver Roast Chicken Soup
- Prepare the Stock: Chop 2 onions, 2 carrots, and 2 celery sticks. Place them in a large pot with bay leaves, peppercorns, a pinch of salt, and the chicken carcass. Cover with cold water and bring to a boil. Lower the heat and simmer for 1 hour. Skim off any scum that appears.
- Prepare the Soup Base: While the stock is simmering, slice the remaining carrots and celery. Finely slice garlic and shallots. Chop parsley leaves and stalks. Shred the spinach. In another pot, melt butter and add 1 tablespoon of olive oil. Add garlic, shallots, and parsley stalks. Cook until softened.
- Add Veggies: Add the sliced carrots and celery to the soup base. Cook for 5 more minutes.
- Strain and Combine: Once the stock is ready, remove the chicken carcass and strain the stock into the pot with the soup base. Bring to a boil, then simmer for 20 minutes.
- Final Touches: Add seasonal greens and cook for 10 more minutes. Add spinach in the last minute. Squeeze in lemon juice, taste, and season as needed. Serve in bowls, topped with leftover shredded chicken and a sprinkle of parsley.
