This recipe for Jamie Oliver’s Whole Chicken Soup is outlandishly wonderful, and it has everything you could want in a soup: a deep, soul-satisfying broth, tender chicken that practically falls off the bone, and fine noodles. For some warmth, try the golden chicken noodle soup for which this restaurant is known.
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Why You’ll Love This Recipe:
- It’s not an old wives’ tale that chicken soup can cure just about anything.
- This is a soup that works well for bulk cooking and freezing.
- Learn how to prepare a flavorful broth that can be utilized in a variety of ways with this recipe.
Jamie Oliver Whole Chicken Soup Ingredients
- Organic Whole Chicken – If you’re going to prepare a bowl of chicken soup, you may as well use the freshest, healthiest chicken you can find. The broth is fortified with collagen, meat, and bone. Using the whole chicken is recommended for this dish. An alternative to using a whole chicken is to substitute four to five pounds of chicken pieces.
- Carrots – You’ll want flavorful carrots for this chicken soup because of the sweetness they’ll impart. Carrots fresh from the ground at the farmers’ market are more flavorful and nutritious. Next, I’d suggest a decent organic bag of carrots, although any kind would do. Not the finger-shaped kind for dunking in hummus, but the genuine “need to peel” kind; bonus: there’s no need to peel them for this soup!
- Celery – In our house, we always used the celery from the bottom of the bunch in the soup. The leftovers went into subsequent meals. As admirable as it is that they intended to use up everything, I think they succeeded. The “butt of the celery,” as we dubbed it.
- Onion and Garlic – Since the onions are cooked with their skins on, it’s best to get ones with a lovely, golden hue. Locally grown garlic is usually more flavorful and aromatic, therefore I always use it while making soup. Onions and garlic from the grocery store will do just well, but try to get organic options. No one wants to eat chemicals along with their healthy soup.
- Cabbage – The traditional green cabbage is ideal since it imparts a delicious taste to the soup.
- Parsley – You may use the whole bunch, or only the stems if you want to save the leaves for something else. Many people don’t realize the flavorful potential of the stems.
- Sweet Paprika – To avoid any unpleasant surprises, double-check that the paprika you’re using is not spicy or smoked type. To get the best results, use Sweet Hungarian Paprika. It may be found at many supermarkets and is also sold online.
- Pastina – Pastina is Italian “little pasta.” Unless we can obtain “Stelline” pasta, this is our preferred chicken soup noodle (little stars). Any pasta or rice will do. Orzo is another family favorite. You may also use brown rice noodles or gluten-free noodles.
Dietary Modifications For This Recipe:
- Gluten-Free – Add gluten-free pasta or rice into the soup.
- Low Fodmap – Rather for onion and garlic, scallions can be used.
- Whole 30 – Leave out the spaghetti. Alternative noodle option: zucchini noodles.
- Paleo – Do not include pasta in the dish. Alternative noodle option: zucchini noodles.
- Keto – Leave the pasta out of the dish. In place of traditional noodles, you may use zucchini noodles. To make this dish keto-friendly, you may swap out the carrots for another vegetable. Sweeten the broth without straying from the keto diet by swapping in some red bell pepper or tomato.
How To Make Jamie Oliver Whole Chicken Soup
- Remove the chicken’s innards and rinse the cavity. Rinse the chicken’s body thoroughly. Put the entire chicken in the soup pot.
- Remove the peels from the onions and quarter them. Put everything in the soup pot.
- Place carrots in the saucepan, and cut them into bits. There is no need to peel
- Remove the entire base of a bunch of celery. Measure 4-5 inches from the bottom of the bunch and cut from that point. Fill the pot with the bottom piece.
- Fill the pot halfway with freshly washed parsley.
- Remove the peels of a head of garlic and insert both halves into the saucepan.
- Combine cabbage, bay leaves, salt, peppercorns, and paprika in a mixing bowl.
- Fill the pot halfway with spring water. Leaving space in the latter third of the pot. Make certain that the bird is completely immersed.
- Bring to a boil over medium-high heat, then lower to a low simmer for 1-2 hours, or until the chicken is tender and the stock is delicious. Pull a piece of chicken from the bone; it should fall right off the bone, be very soft, and no longer pink. This usually takes 90 minutes, but if your chicken weighs more than 5 pounds, it may take 2 hours.
- Remove the pot from the heat and set it aside to cool slightly.
- With tongs, remove the chicken from the saucepan and set it in its own container. Set aside the chicken that you want to use in your soup.
- Place a strainer over a big bowl and carefully pour the broth and veggies through it.
- Set aside the bigger carrot pieces for slicing into your soup. Reserve some cooked cabbage to add to your soup if desired.
- Using a wooden spoon, mash all of the leftover veggies to extract as much flavor as possible.
- I take my time smashing the garlic through the strainer, resulting in a lovely garlic paste to add into the soup. Remove the smooshed veggies from the stainer.
- Before pouring into the soup terrine, taste the broth and adjust the flavor.
- Assemble the soup: Remove the chicken from the bone and add it to the stock, followed by the carrots. Individual soup bowls can be filled with noodles or rice. Garnish with more parsley if desired.
What To Serve With Whole Chicken Soup?
- Chicken Club Sandwich
- Hawaiian Sweet Bread
- Baked Parmesan Zucchini Rounds
- Shrimp Fajitas
- Caesar Salad
- Sokolowskis Chicken Paprikash
- Air Fryer Garlic Bread
- Hummus Tahina
- Egg Salad Sandwich
- Baked Potato Casserole
- Air Fryer Grilled Ham and Cheese
Do The Noodles Have To Be Added To The Soup?
Do not feel obligated to add noodles to this soup. Noodles are tasty and nostalgic if you grew up eating them and can tolerate gluten, but feel free to eliminate or replace anything else if you prefer. You may easily find gluten-free alternatives in the supermarket, such as gf noodles to use in the soup. Furthermore, zucchini noodles can be added to this soup for those who like to use a spiralizer.
How Do You Freeze Whole Chicken Soup?
Chicken soup cooked from scratch freezes quite well. Soup without noodles can be frozen for later use. Fresh pasta should be boiled when the soup is thawed and reheated for the best results. Freeze the soup until solid in ice cube trays, freezer bags, or storage containers. The soup may be stored for up to three months in the freezer.
How To Store And Reheat Whole Chicken Soup?
Leftover Whole Chicken Soup may be kept in the fridge for up to seven days if stored properly. The soup may be reheated over low to medium heat. The soup should not be boiled at a high temperature for too long. Instead, warm it up very slowly.
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Jamie Oliver Whole Chicken Soup Nutrition Facts
Amount Per Serving
- Calories 119
- Total Fat 3.8g
- Saturated Fat 0.9g
- Trans Fat 0g
- Cholesterol 20mg
- Sodium 1662mg
- Potassium 119mg
- Total Carbohydrate 15g
- Dietary Fiber 2.5g
- Sugars 0g
- Protein 5.8g
- Vitamin A 20%
- Vitamin C 0%
- Calcium 1.9%
- Iron 9.1%
Nutrition Facts Source: Source
Nutrition Facts
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 119
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.9g5%
- Cholesterol 20mg7%
- Sodium 1662mg70%
- Potassium 119mg4%
- Total Carbohydrate 15g5%
- Dietary Fiber 2.5g10%
- Protein 5.8g12%
- Vitamin A 20 IU
- Calcium 1.9 mg
- Iron 9.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
