Delia Smith Chicken Soup Recipe

Delia Smith’s chicken soup recipe does not exist in any of her books, but the technique for it does. In The Delia Collection: Soup she makes a hot and sour Thai chicken broth by poaching thin slivers of chicken breast directly in infused stock, and I have taken that same method and swapped the Thai flavours for the bay leaf, thyme, and root vegetables she uses in her British soups.

I had been making homemade chicken soup for years before I realised that Delia’s Thai broth technique of poaching the chicken in the stock rather than boiling it for hours is what keeps the meat tender instead of stringy, and it takes a fraction of the time.

More Soup Recipes:

• Leek and Potato Soup
• Carrot and Coriander Soup
• Vegetable Soup

Why Poaching Works Better Than Boiling

Most chicken soup recipes tell you to boil a whole carcass for hours, which gives you good stock but dry, flavourless meat. Delia’s Thai broth method poaches sliced breast in already-flavoured stock for just 5 minutes, so the chicken stays silky and the soup is ready in under 40 minutes.

The vegetables go in after the chicken comes out, which means they keep a bit of bite instead of dissolving into mush, and that makes this feel like a proper meal rather than something you would sip from a mug when you are ill.

Chicken Soup Ingredients

The stock is everything here, so use homemade if you have it or the best shop-bought you can find. Delia’s own chicken stock recipe from the Soup Collection uses giblets or wings simmered with celery, carrots, onions, and bay leaves for an hour.

• 2 skinless chicken breasts (about 350g / 12 oz total)
• 1.2 litres (2 pints) chicken stock
• 1 medium leek, trimmed and thinly sliced
• 2 medium carrots, peeled and diced small
• 2 sticks celery, diced small
• 1 medium potato, peeled and diced small
• 1 bay leaf
• A few sprigs of fresh thyme
• A small bunch of fresh parsley, leaves chopped
• Salt and freshly milled black pepper
• A squeeze of lemon juice, to finish

How To Make Delia Smith Chicken Soup

1. Infuse the stock: Pour the stock into a large saucepan, add the bay leaf, thyme, and parsley stalks, then bring it to a gentle simmer and let it infuse with the lid on for 15 minutes.
2. Poach the chicken: Slice the chicken breasts into thin slivers, drop them into the stock, and let them poach gently for 5 minutes until cooked through, then lift them out with a slotted spoon and set aside.
3. Strain and return: Strain the stock through a sieve into a clean pan to get rid of the herb stalks, then put it back on the heat.
4. Cook the vegetables: Add the carrots, potato, and celery to the stock and simmer for 10 minutes until just tender, then add the leek and cook for another 3 minutes.
5. Finish: Return the chicken to the pan, stir in the chopped parsley and a squeeze of lemon juice, taste for seasoning, and serve piping hot.

Using Leftover Roast Chicken Instead

If you have leftover roast chicken, skip the poaching step entirely and shred the meat straight into the soup at the end. You lose the silky texture of freshly poached breast but you gain the deeper flavour of roasted meat, and it means nothing from Sunday’s roast goes to waste.

What to Add to the Bowl

Small pasta shapes like orzo or stelline turn this into a chicken noodle soup if you cook them separately and add them to each bowl. Crusty bread is all you really need alongside, though a handful of frozen peas stirred in for the last 2 minutes adds colour.

Keeping It for Later

It keeps in the fridge for 2 days and actually improves overnight as the flavours settle. Reheat gently on the hob and add a splash of water if the potato has thickened it too much. Freezes for 3 months without the pasta.

Frequently Asked Questions

You Might Also Like:

• Chicken Casserole
• Minestrone Soup
• French Onion Soup

Nutrition Facts

• Calories: 210 kcal
• Fat: 3g
• Carbohydrates: 18g
• Fibre: 4g
• Protein: 28g

Nutrition estimated per serving based on 4 servings.