The Perfect Chicken Soup

It’s a question for the ages, but most will agree that the bones (sorry!) of an amazing chicken soup is always a good quality stock. You can either make this yourself or save a good few hours using our slow-cooked organic bone broth and enjoy the benefits of slow-food, fast (and the perfect chicken soup every time)!

We've added courgette and peas to this recipe for extra greens, but you can keep it pure - or add whatever you have in the fridge for extra colour and flavour.

This recipe can be easily adapted for those following a low FODMAP diet by removing the onion and celery and using our Organic Low FODMAP Free-Range Chicken Bone Broth. ​

Serves: 6

Time: 30 minutes


*indicates optional ingredients

  • 3 pouches (972g) Free-Range Organic Chicken Bone Broth

  • 500g chicken, cooked or leftover from your roast dinner

  • 30g butter or ghee

  • 2 onions, chopped

  • 1 courgette, diced*

  • 2 sticks celery, finely chopped

  • 2 carrots, diced

  • 1 handful peas*

  • 1 tbsp chopped fresh parsley

  • 1 handful of thyme

  • 1 bay leaf

  • 1 pinch sea salt and freshly ground black pepper


1. Heat a large saucepan over a medium heat. Melt the butter or ghee and add the carrots, onions and celery. Sauté for a few minutes until the veg is soft and the onions are turning translucent, being careful not to brown too much.

2. Add the courgettes if using and cook for a further minute or two.

3. Add the chicken broth, thyme, bay leaf, salt, and pepper and bring to a boil, keeping a close eye on it.

4. Once boiling, reduce the heat and simmer for 10-12 minutes.

5. Add the roast chicken and peas and cook until heated through

6. Adjust the seasoning, add the chopped parsley and serve.

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