Mary Berry Chicken and Vegetable Soup Recipe

The Mary Berry Chicken and Vegetable Soup is a wholesome and comforting bowl of goodness — perfect for cold days, quick lunches, or family dinners. It’s hearty, healthy, and full of simple ingredients that come together beautifully. With tender chicken, fresh vegetables, and a light, flavourful broth, this soup captures the warmth and simplicity that Mary Berry is known for. It’s nourishing, filling, and a fantastic way to use up leftover chicken.

What Is Mary Berry Chicken and Vegetable Soup?

Mary Berry’s Chicken and Vegetable Soup is a classic homemade soup made with shredded chicken, seasonal vegetables, and a gently seasoned broth. It’s simmered slowly to extract flavour from every ingredient, resulting in a deliciously balanced meal that’s both light and satisfying. This recipe is ideal for those seeking a nutritious and easy-to-digest dish.

Other Popular Mary Berry Soup Recipes

• Mary Berry Chicken and Chorizo Tray Bake
• Mary Berry Winter Vegetable Soup
• Mary Berry Winter Coleslaw
• Mary Berry Cream of Asparagus Soup
• Mary Berry Courgette Soup

Why This Recipe Is Worth Trying

• Wholesome and filling – Packed with protein and vitamins.
• Great for leftovers – Perfect way to use leftover roast chicken.
• Simple to make – Ready in under an hour.
• Freezer-friendly – Perfect for meal prep.
• Comforting classic – A timeless family favourite.

Essential Ingredients to Make Mary Berry Chicken and Vegetable Soup

• Olive oil or butter – 1 tbsp
• Onion – 1 large, finely chopped
• Garlic cloves – 2, minced
• Carrots – 2, diced
• Leeks – 2, sliced
• Celery – 2 sticks, chopped
• Potato – 1 large, peeled and diced
• Cooked chicken – 300g, shredded
• Chicken stock – 1.2 litres (5 cups)
• Fresh parsley – 2 tbsp, chopped
• Bay leaf – 1
• Fresh thyme – 1 tsp (or ½ tsp dried thyme)
• Salt and black pepper – to taste

(Optional: 1 handful of peas or sweetcorn for extra texture.)

Handy Kitchen Tools for Best Results

• Large saucepan or stockpot
• Sharp knife and chopping board
• Wooden spoon
• Measuring jug
• Ladle

Step-by-Step Guide to Making Mary Berry Chicken and Vegetable Soup

Step 1: Sauté the base vegetables

Heat olive oil or butter in a large saucepan over medium heat. Add onions, leeks, garlic, and celery. Cook for 5 minutes until softened and fragrant, stirring occasionally.

Step 2: Add root vegetables

Add the carrots and potatoes, and stir well. Cook for another 3–4 minutes to allow the flavours to blend.

Step 3: Pour in stock and herbs

Add the chicken stock, bay leaf, and thyme. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.

Step 4: Add the chicken

Stir in the shredded chicken and cook for another 5–10 minutes, allowing the flavours to meld. If using, add peas or sweetcorn during the final 5 minutes.

Step 5: Season and serve

Remove the bay leaf, then season with salt and pepper to taste. Sprinkle fresh parsley on top before serving.

Step 6: Serve hot

Ladle the soup into bowls and serve warm with crusty bread or buttered rolls for a complete meal.

What I Got Wrong (And How I Fixed It)

• Soup too thin – Simmered uncovered for longer to reduce.
• Lacked flavour – Added more herbs and a pinch of salt.
• Vegetables overcooked – Reduced simmering time slightly.
• Chicken too dry – Added it later in the cooking process.

Healthier Version of Mary Berry’s Chicken and Vegetable Soup

• Use skinless chicken breast instead of thighs for lower fat.
• Replace butter with olive oil for a lighter version.
• Choose low-sodium stock to reduce salt intake.
• Add extra greens like spinach or kale for added nutrients.

Ingredient Substitutions for Mary Berry Chicken and Vegetable Soup

• Chicken stock – Substitute with vegetable stock for a lighter flavour.
• Potatoes – Use sweet potatoes or rice for variation.
• Leeks – Replace with shallots or extra onions.
• Chicken – Turkey or leftover roast meat works just as well.

Pairing Ideas: What to Serve With Mary Berry Chicken and Vegetable Soup

• Crusty bread – Perfect for soaking up the broth.
• Cheese scones – Adds a savoury touch.
• Side salad – Keeps the meal balanced and fresh.
• Garlic bread – Enhances flavour with a crispy texture.
• Homemade rolls – Classic pairing for a comforting meal.

Expert Tips to Make Perfect Mary Berry Chicken and Vegetable Soup

• Cut vegetables evenly – Ensures everything cooks at the same rate.
• Add chicken later – Prevents it from becoming tough.
• Skim off foam – Keeps the broth clear and light.
• Use fresh herbs – Adds freshness and aroma.
• Simmer gently – Avoids breaking down the vegetables too much.
• Adjust seasoning last – Flavours develop as it cooks.
• Add a squeeze of lemon – Brightens up the soup before serving.

Creative Ways to Customize Mary Berry Chicken and Vegetable Soup

• Creamy version – Stir in a splash of cream or milk before serving.
• Spicy twist – Add a pinch of chili flakes or smoked paprika.
• Noodle addition – Add cooked noodles or pasta for extra heartiness.
• Rustic style – Keep vegetables chunky for a homely texture.
• Protein boost – Add lentils or beans for added nutrition.
• Citrus lift – Finish with lemon zest or juice for brightness.

Storing Mary Berry Chicken and Vegetable Soup the Right Way

• Refrigerate – Store in an airtight container for up to 3 days.
• Freeze – Freeze in portions for up to 3 months.
• Thaw overnight – Reheat gently before serving.
• Avoid overcooking – Add a splash of water or stock when reheating to refresh the texture.

How to Reheat Mary Berry Chicken and Vegetable Soup (If Needed)

• Stovetop – Reheat gently over low heat for 5–7 minutes, stirring occasionally.
• Microwave – Heat in a microwave-safe bowl in 1-minute intervals until hot.
• From frozen – Defrost overnight in the fridge, then reheat slowly on the stove.

Nutritional Breakdown (per serving)

• Calories: ~250 kcal
• Protein: 25g
• Carbohydrates: 20g
• Sugars: 7g
• Fat: 8g
• Fibre: 4g

Print

FAQs

How do I make Mary Berry’s chicken and vegetable soup more flavourful?

To boost flavour, sauté the onions, garlic, and leeks until golden before adding stock. Use good-quality chicken stock and fresh herbs like thyme or parsley. Adding a splash of lemon juice at the end also brightens the flavour.

Can I use raw chicken instead of cooked chicken in this soup?

Yes, you can use raw chicken. Add boneless pieces directly to the simmering stock and cook for 20–25 minutes until tender. Remove, shred the meat, and return it to the pot for the final few minutes of cooking.

Why is my chicken soup cloudy?

Chicken soup can become cloudy if it’s boiled too vigorously. To keep it clear, simmer gently over low heat and skim off any foam that forms at the top during cooking. This ensures a light, clear broth.

Can I make Mary Berry’s chicken and vegetable soup ahead of time?

Yes, this soup tastes even better the next day as the flavours deepen. Cool it completely before refrigerating and reheat gently on the stove. You can also freeze it for up to 3 months for easy future meals.

Wrapping It Up

The Mary Berry Chicken and Vegetable Soup is the perfect combination of comfort, flavour, and simplicity. With tender chicken, hearty vegetables, and a light, aromatic broth, it’s a satisfying meal that nourishes body and soul.