Easy chicken soup is a great quick healthy budget meal. It's just a simple and easy to make delicious chicken soup recipe!
Chicken soup. That's it, just chicken soup.
If you're prone to any winter cold or flu symptoms then my advice is to start preparing for it NOW!
I usually have a batch of this chicken soup ready for that in the freezer.
It's made from just one chicken breast, leek, onion, rice and stock.
It's as simple as that. It's comforting tastes absolutely delicious and its only 234 calories per serving!
Little wonder chicken soup is one of Britain's favourite soups!
I especially like this easy soup recipe as you just put everything in the soup pot at different times and let it cook. It’s simple and easy to make!
Another reason why I like this particular soup with chicken recipe is that no olive oil or butter is used. It's healthy!
The whole dish is just wholesome ingredients, especially if you have time to make your own chicken stock.
Mostly I don’t have the time to do that so I just use a couple of good quality low salt chicken stock cubes, which are fine.
I think we mostly associate chicken soup with what we were given by our parents when we were at home from school suffering the dreaded flu!
Well it was for me anyway.
Now it seems that there is actually some truth in the benefits of eating chicken soup.
I don't think it has to be winter to enjoy soup.
In fact I eat it all year round at lunchime, it's so much lower in calories and carbs than sandwiches and I find it generally fills me up more!
Jump to:
🥘 Ingredients
- Chicken Breast - approximately 150g - 180g, cooked and shredded.
- Chicken Stock - I use good quality low salt chicken stock cubes.
- Rice - I use wholegrain basmati rice but white rice is also fine.
- Onion
- Leek
- Skimmed Milk - I find whole milk makes an already creamy tasting soup too creamy.
- Freshly Ground Salt And Black Pepper
- Chopped Fresh Parsley
See recipe card for quantities.
🔪 Step By Step Instructions
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this homemade chicken soup recipe:
Step 1
- Add stock to saucepan, bring to the boil and add the washed rice.
Step 2
- Add the diced onion, the white diced parts of the leek and the shredded chicken and simmer.
Steps 3 & 4
- Add the green diced parts of the leek and simmer until soft.
- Add the milk, season with salt and pepper and add the parsley for decoration. Serve.
🍽 Equipment
For This Chicken Soup You May Need….
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
This is the set of pans I recommend for cooking with.
The set includes 16, 18, 20 cm saucepans, 1 x 14 cm milk pan and 1 x 24 cm fry pan.
The pans are suitable for all hobs including induction.
They come with a 1-year guarantee which can be extended to a 10-year warranty when you register the product.
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💭 FAQ's
How To Store Chicken Soup?
Store this soup covered in the fridge for a maximum of 3 - 4 days.
Can I Freeze This Soup?
Yes the soup can be transferred to airtight containers once cooled and frozen.
How To Reheat Chicken Soup?
Allow soup to thaw overnight in the fridge. It's best gently reheated on your stovetop. But you can also reheat it in the microwave.
What To Serve With This Soup?
This is quite a filling soup on its own. But this soup is also great served with some wholemeal bread or rolls to make sure every last drop is mopped up!
🥣 Other Popular Chicken Soup Recipes To Try
📋 Easy Chicken Soup Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Ingredients
- 150g small chicken breast or left over chicken shredded
- 1 L chicken stock
- 40 g washed rice I use wholegrain basmati rice
- 1 large onion diced
- 1 Leek diced green and white parts separated
- 150 ml skimmed milk
- Salt and pepper
- 1 tablespoon freshly chopped parsley
Instructions
- Add stock to saucepan, bring to the boil and add the washed rice.
- Add the diced onion, the white diced parts of the leek and the shredded chicken and simmer for 30 minutes.
- Add the green diced parts of the leek and simmer for a further 10 minutes.
- Add the milk, check the vegetables are tender, season with salt and pepper and add the parsley for decoration.
Notes
Nutrition
🧾 Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
⭐ Rate The Recipe
If you’ve made this easy chicken soup recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Erin @ Her Heartland Soul
This sounds yummy!
neil@neilshealthymeals.com
Thanks Erin, it's best if you can make your own chicken stock, but otherwise just as perfect with shop bought chicken stock / stock cubes! 🙂
If you get a chance to try it out let me know. 😀
Nathan
I was looking for an easy chicken soup recipe and this seems perfect. Looks delicious too. Can't wait to make it. 🙂
Neil
Thanks for your comment Nathan. Let me know how you get on and what you think? Thanks! 😀
Frances Sullivan
I am so pleased to find you. I left Glasgow in 1971 and I live in NZ. Always looking for healthy recipes and I love baking. Thank you
Neil
You're welcome Frances. Hope you enjoy all the other recipes too. 🙂