Winter chicken soup: A hearty soup to help you feel better instantly

When the sniffles hit during winter, there’s only one thing you can eat and enjoy to make yourself feel better. The classic winter chicken soup is no medicine but it makes you feel so much better, especially when made by a loved one. This simple recipe is perfect for the family while recovering in bed or when you just want a hearty soup to keep you warm at night.

Winter chicken soup hints

When making a chicken soup, you want to introduce some more flavour. Brown the chicken pieces in the bottom of the bot before adding all of the liquid for more chicken flavour. Chicken scraps are always available at your butcher’s but you can use regular chicken pieces if you still want a meaty soup. The straining is only if you don’t want scraps in your broth.

When the winter cold hits, you need a tasty soup to help you feel better. Nothing beats a hearty winter chicken soup made with love just for you.

Winter chicken soup recipe

5 from 1 vote

Recipe by Gary Dunn Course: Main, StarterCuisine: GlobalDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

2

hours 

20

minutes

Total time

2

hours 

30

minutes

Ingredients

• Chicken pieces and/or scraps (neck and trimmings)

• 1 large 1 onion, sliced

• 1 tbsp 1 flour

• 1 litre 1 cold water.

• 2 cup 2 celery, chopped

• Salt and pepper.

• 1 cup 1 scalded evaporated milk (unsweetened)

• 1 tbsp 1 butter

• 500 ml 500 milk

• Lemon juice

Method

• Place chicken pieces, trimmings, etc., in a large stock pot with celery and onion and simmer for 2 hours.
• Strain your soup unless you used regular pieces of chicken that you want to enjoy.
• Melt the butter, add flour and when it’s a paste, add to the soup and simmer again until slightly thickened.
• Add seasonings and lemon juice and just before serving add scalded milk.

Notes

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Do you want more great winter recipes that will warm your heart and soul? Have a look at our recipe page. We have excellent suggestions for you to try just like this one that was published in the Rustenburg Junior School Recipe Book in 1958.

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