Nutritionist Sarah Pound’s easy chicken soup for the soul
Chicken soup is the ultimate winter comfort food. And nutritionist Sarah Pound’s recipe is as wholesome as it is health-giving.
Probably my favourite winter soup of all time, this chicken soup recipe uses fewer than 10 ingredients and the flavour from the whole chicken is incredible.
It is especially good when you have the sniffles, so rug up and enjoy a bowl of comforting goodness.
Nutritionist Sarah Pound’s easy chicken soup for the soul
Serves: 6-8 | Prep time: 15 minutes | Cook time: 2 hours
Ingredients
- 1 x 1.2kg chicken
- salt flakes and freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 1 leek, white part only, finely diced
- 2 carrots, finely diced
- 5 celery stalks, finely sliced
- 2 potatoes, diced
- 1 tbsp chicken stock powder
- 1 large handful of flat-leaf parsley, roughly chopped
To serve:
- freshly grated parmesan (optional)
- sourdough bread, toasted and buttered
Method
Step 1.
First, prep the chicken.
Wash the chicken under cold water and pat dry with paper towel. Season with a good pinch of salt and pepper. Set aside.
Step 2.
Start on the soup base.
In a saucepan large enough to fit the entire chicken, heat the olive oil over medium heat for 1 minute.
Add the leek and cook, stirring, for 2 minutes until softened slightly but not coloured.
Step 3.
Add the carrot and celery and cook, stirring, for 4 minutes until softened slightly.
Stir in the potato and cook for 2 minutes.
Sprinkle on the chicken stock powder and stir to combine.
Step 4.
Place the chicken on top of the vegetables in the pan, then pour over enough cold water to just cover everything (about 3 litres).
Bring to the boil over high heat, then cover with the lid, reduce the heat to low and simmer for 1½ hours.
Step 5.
Carefully remove the chicken from the pan.
Shred the meat from the carcass with two forks (discard the skin and bones), leaving the soup to gently simmer while you do this.
Add the chicken meat back to the soup, along with the parsley and simmer for a further 10 minutes.
Season well.
Step 6.
Serve it up!
Scatter some parmesan over the soup, if desired, and serve with the toasted sourdough.
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This is an edited extract from Wholesome by Sarah Pound, published by Plum, RRP $44.99. Photography: Mark Roper. |
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