Mary Berry Chicken and Vegetable Soup Recipe
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.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 8
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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Olive oil or butter – 1 tbsp
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Onion – 1 large, finely chopped
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Garlic cloves – 2, minced
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Carrots – 2, diced
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Leeks – 2, sliced
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Celery – 2 sticks, chopped
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Potato – 1 large, peeled and diced
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Cooked chicken – 300g, shredded
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Chicken stock – 1.2 litres (5 cups)
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Fresh parsley – 2 tbsp, chopped
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Bay leaf – 1
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Fresh thyme – 1 tsp (or ½ tsp dried thyme)
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Salt and black pepper – to taste
(Optional: 1 handful of peas or sweetcorn for extra texture.)
Instructions
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.
Add the carrots and potatoes, and stir well. Cook for another 3–4 minutes to allow the flavours to blend.
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.
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.
Remove the bay leaf, then season with salt and pepper to taste. Sprinkle fresh parsley on top before serving.
Ladle the soup into bowls and serve warm with crusty bread or buttered rolls for a complete meal.