top of page

Mum's Chicken Soup

25 Minute Mum's Chicken Soup. Perfect soup to make using leftovers from a Roast Dinner. Use the Spatchcock Chicken recipe if you like.

Serves: 4 Time: 25 minutes



  • Leftover Chicken from the Spatchcock Recipe

  • 950ml Chicken Broth - made from the Spatchcock Recipe or buy your own

  • 950ml Water

  • 1 Tablespoon Olive Oil

  • 2 Carrots, sliced into thickly

  • 2 Celery Stalks, sliced thickly

  • 198g Canned Sweetcorn

  • 1 Onion, chopped

  • 250g White Rice

  • 2 Tablespoons Parsley, Salt


  1. To make your own stock. Place the chicken carcass into a large stock pot. Cover with fresh, cold water. Add whole peppercorns and bay leaves. Roughly chop vegetables like carrots, onions, carrots, parsnips, turnips and add them to the pot. Bring to a boil, cover and simmer for 1 hour. Once ready remove the carcass and use your stock for soup.

  2. Heat the olive oil in a large pot, add chopped veg and saute for around 5 mins, until starting to soften.

  3. Add the broth and water to pot and bring to a boil over medium heat, reduce to a simmer then add the rice. Cook for a further 20 minutes.

  4. Add the chicken and sweetcorn and allow to heat through.

  5. Stir in parsley, season to taste and enjoy!


Love this recipe? ❤️

Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.

Don’t forget to like and comment below to recommend to others 👇🏻

Hope you loved it!

Rosie ❤️


Related Posts

See All


bottom of page