Chicken soup

I made this chicken soup for yesterday’s lunch. I’m not working at the moment so can stay cosy and warm indoors if I like and only need to venture out in the cold if I need supplies or to go to the woods. I live five minutes’ walk from Selsdon Woods in Croydon and I had a lovely time yesterday crunching through virgin snow in my Arctic boots, chatting to dogs and their owners and feeling happy and invigorated. I love the snow.

This soup was quick and easy to rustle up as I used my own home made chicken stock and leftover chicken from the freezer – these are the leftovers from the spatchcock chicken.

Makes enough for about four bowls.


  • About 700ml home made chicken stock
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 2-3 tablespoons small chicken bits and pieces
  • 2-3 small potatoes (scrubbed but no need to peel), diced
  • Olive oil frying
  • Salt and pepper


  1. Heat the olive oil in a saucepan and cook the onion and garlic gently until soft. Add the diced potato and cook for a few minutes more, stirring. Season with salt and pepper.
  2. Add the chicken stock and slowly bring to the boil. Simmer for 10-15 minutes or until the potato is cooked. Liquidise the soup – I use a hand blender and I don’t like to over blend (so it’s not too smooth).
  3. Add the chicken and simmer for a further 10 minutes.


Sesldon Woods (and meadows). Very pretty in the snow.


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