Every year on November 12, we celebrate goodness with Chicken Soup Day. The day was launched to celebrate the wholesome stories in the Chicken Soup for the Soul book series. And, we couldn’t think of a better day to celebrate the humble Chicken Soup. Chicken Soup is not only easy to make, but it’s also filling and generally an all-round crowd-pleaser.

Many people choose to buy their Chicken Soup, but making it could actually be simpler than driving to the store. While it’s not as simple as putting a whole bunch of things in the pot and walking away it’s pretty close. Interestingly, older chicken soup recipes called for the use of an already used chicken carcass and boiling it with root vegetables to add flavour. Today, however, chicken soups are made with wholesome fresh ingredients.

The Perfect Chicken Soup

A great place to start in making the perfect chicken soup is using the whole bird, don’t throw away those skins. Chicken skin is rich in collagen and this will give your soup a rich, velvety texture and flavour. When you use the whole bird you can also be assured that your soup will be a perfect balance between flavour and fat.

Choosing Your Bird

Since you’ll be using the whole bird for the soup, you need to make sure that you get a good quality whole chicken. Karaglen SuperSpar stocks only the highest quality chickens from trusts sources. Make sure you use a bird with plenty of meat.

Two-Step Cooking

Pop your birdie in a pot of water and poach it on a low heat until you have a plain broth. You’ll want to add a little salt and pepper to the water. Yip, we don’t want you to cook bird and veggies together to start off with. This is how you layer flavours. Start by adding your celery and cook for a little longer. This will add your second layer of flavour to the broth (after the chicken of course).

Now move on to adding leeks. These will add a pop of light green colour to your soup and the next flavour layer. Next, add your chopped carrots and parsley. At this point, your broth should be clear and flavourful. That’s step one. At this point, you can easily separate your broth and freeze some for use later or turn the whole lot into a hearty chicken soup.

Step two involves turning your broth into a soup and this means adding your veggies, slowly. We like to add a little sweet corn and onion to the soup to give it an extra flavour punch. Adding a few bay leaves also adds flavour. At this point, you can also add noodles, dumplings, or rice to your soup to give it a starchy element.

Chop Chop Chicken Soup

You’ll need:

  • 1 large chicken
  • 4 celery stalks
  • 2 carrots
  • 1 onion
  • 200g sweetcorn
  • Parsely
  • Salt
  • Pepper
  • 3 bay leaves
  • Optional: Noodles, dumplings or rice


  1. Add chicken to a pot of lightly salted water.
  2. Once your water begins to poach add celery, carrots and parsley.
  3. Season with a little pepper.
  4. Once the chicken is fully cooked and falling off the bone, add onion, sweet corn and bay leaves.
  5. Pull the chicken carcass out of the soup and separate with fingers (allow to cool a little first).
  6. Add the chicken prices back into the soup and allow to simmer for another 10min.
  7. Serve immediately with Karaglen Village Bread.

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