Ultimate British Chicken & Root Vegetable Soup

This hearty, soul-warming soup draws inspiration from traditional British farmhouse cooking, where root vegetables and quality ingredients come together to create a nourishing meal. I’ve perfected this recipe through countless winter evenings, finding the ideal balance of tender vegetables, succulent chicken, and rich, creamy broth.

The Secret to Perfect Soup

The key to this recipe’s success lies in layering flavors and proper vegetable preparation. Starting with a proper mirepoix of leeks (rather than onions) gives the soup its distinctly British character, while the addition of parsnips adds a subtle sweetness that complements the cream.

Ingredients

For the Base:

• 2 tablespoons olive oil or unsalted butter
• 2 large leeks (400g), washed and sliced (white and light green parts)
• 3 medium carrots (300g), diced into 1cm pieces
• 2 parsnips (200g), diced into 1cm pieces
• 2 celery stalks (120g), finely diced
• 3 cloves garlic, minced

Main Components:

• 600g chicken breast, cut into 2.5cm chunks
• 3 medium Maris Piper potatoes (750g), peeled and diced into 2cm cubes
• 1.2L (5 cups) high-quality chicken stock
• 250ml (1 cup) double cream
• 2 fresh bay leaves

Seasonings:

• 2 sprigs fresh thyme
• 2-3 fresh sage leaves, finely chopped
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried mixed herbs

For the Optional Dumplings:

• 200g (1 2/3 cups) self-raising flour
• 100g (7 tablespoons) cold butter, grated
• Small handful fresh parsley, finely chopped
• 4-5 tablespoons cold water

Detailed Instructions

Preparation Stage (15 minutes)

1. Thoroughly wash leeks by slicing lengthwise and running under cold water to remove any grit.
2. Cut all vegetables into uniform sizes to ensure even cooking:

• Carrots and parsnips: 1cm dice
• Potatoes: 2cm dice
• Celery: fine dice
• Leeks: half-moons

1. Cut chicken breast into even 2.5cm chunks.

Building the Base (10 minutes)

1. Heat oil or butter in a large heavy-bottomed pot over medium heat.
2. Add leeks, carrots, parsnips, and celery. Season with a pinch of salt to help vegetables release moisture.
3. Cook for 5-7 minutes, stirring occasionally, until leeks are softened but not browned.
4. Add minced garlic and cook for 1 minute until fragrant.

Main Cooking Stage (25-30 minutes)

1. Add chicken pieces to the pot. Cook until lightly golden on all sides, about 5 minutes.
2. Add diced potatoes, stock, bay leaves, thyme, sage, and dried herbs.
3. Bring to a gentle simmer, then reduce heat to maintain a steady simmer.
4. Cook for 20-25 minutes, or until potatoes are tender and chicken is cooked through.

Finishing the Soup (5-10 minutes)

1. Remove bay leaves and thyme sprigs.
2. Stir in double cream.
3. Simmer gently for 5 minutes to heat through.
4. Taste and adjust seasoning with salt and pepper.

Optional Dumplings (20 minutes)

1. Mix flour with grated cold butter using fingertips until mixture resembles breadcrumbs.
2. Add chopped parsley and gradually add cold water, mixing until a soft dough forms.
3. Drop spoonfuls of dough onto simmering soup.
4. Cover pot and cook for 15-20 minutes until dumplings are puffed and cooked through.

Pro Tips for Success

• Use cold butter for dumplings to ensure they’re light and fluffy
• Don’t overcrowd dumplings – they’ll double in size
• Simmer gently to prevent cream from splitting
• Cut vegetables uniformly for even cooking

Nutrition Information

Per serving (without dumplings):

• Calories: 425
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 98mg
• Sodium: 865mg
• Total Carbohydrates: 32g
• Fiber: 4g
• Protein: 28g

This comforting soup represents the best of British cooking – hearty, nourishing, and perfect for those cold evenings. The combination of root vegetables provides a sweet earthiness, while the cream adds luxurious richness. Whether served with dumplings or crusty bread, it’s a complete meal that satisfies both body and soul.

Storage Note: Soup can be refrigerated for up to 3 days or frozen for 3 months. If freezing, add cream after thawing and reheating.