Chicken and Herb Soup

This recipe is incredibly simple, you can do it with hands tied behind your back

Serves 4+


1 tsp Fennel seeds

3 bay leaves 2 Leeks - sliced

2 celery - trimmed and chopped

1 Onion - sliced

6 Garlic - roughly chopped

500mls Chicken stock (or 1000mls and no water)

1 whole Chicken

500mls Water

3 cups baby spinach - chopped

1 cup Dill - finely chopped

1 cup Parsley leaves - finely chopped

50g Butter

3 tbs Olive oil

1/2 Lemon - juiced

black pepper

sea salt


  1. Remove the chicken from the fridge 30 minutes before cooking
  2. In a large saucepan heat the olive oil on medium heat and add the fennel seeds, bay leaves, onion, garlic, celery and leeks. Stir and saute for 10 minutes or until the leeks and onions have softened
  3. Add the chicken stock (and water) and bring to the boil
  4. Add the chicken to the pot and ensure the chicken is at least 85% submerged (add more water or stock if needs be)
  5. Once boiling reduce heat to a low simmer and cook for 45-60 minutes or until meat falls off the carcass
  6. Remove the carcass and separate the meat from the bones and return the meat to the pot.
  7. Add the fresh herbs, butter and stir. Season the soup, and continue to cook for a further 5 minutes before removing from the heat and serving.



Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.