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the perfect winter recipe.

Warming Chicken Soup recipe

A classic reinvented by our very own Simon Harrison, Executive Chef at Mercure Sydney.

Bunker down at home and get cosy with this delicious chicken soup recipe and tutorial from Mercure hotels and partner chef Simon Harrison.

Chicken Soup Recipe

With the temperature dropping and the sun setting earlier, there’s no doubt that winter is upon us. What better way to get cosy during this cold season with a bowl of steaming hot chicken soup? An Aussie classic, reinvented by our very own Simon Harrison, Executive Chef at Mercure Sydney
Watch as Chef Simon teaches us how to make this comforting dish using everyday ingredients readily available in most pantries. Let’s get started! 

Preparation time:
20 minutes

Cooking time: 35 minutes

1 whole chicken 
3 carrots 
2 large potatoes 
3 brown onions 
2 celery sticks 
4 garlic cloves 
3 bay leaves 
150 gm frozen peas 
150 gm frozen corn kernels
Salt and white pepper 
150 gm salted butter  
150 gm plain flour 
Wash whole chicken and place in large pot.
Cut 1 and half carrots into large chunks and place in a pot.
Cut 1 and a half onions into large chunks and place into pot. 
Chop celery into large chunks and add to the pot. 
Add bay leaf and 2 sliced garlic cloves. 
Bring to the boil and turn down to a gentle simmer for an hour, or until the chicken is about to fall apart.
When it's cooked, carefully take out the chicken and set aside to cool. Strain the rest of the stock into another pot or large bowl.
Remove chicken from the bone and break into small pieces.
Dice the onion and peeled carrot and peeled potato into 1cm pieces. 
In a pan heat 50gm butter and add sliced garlic and onion, sautée and then add the carrot, cook for about 10 mins and set aside.
Place the corn and peas in separate bowl and set aside.
In a new pot, melt 150gm butter and then add the flour and cook for a few minutes, creating a roux.
Use a whisk and add the hot stock to the roux and whisk briskly to keep it smooth, removing any lumps. 
Bring to the boil and then simmer. The consistency should be smooth.
Stir in potatoes and sautéed vegetables and simmer until potato is just cooked.
Add seasoning and taste for flavour. You will need to adjust to suit your palate. 
Add chicken, plus the peas and corn.
Simmer and taste again, season to taste as necessary.
Serving Suggestion
Serve in a deep bowl with crusty bread or fresh croutons.
You can freeze leftovers, but make sure you always bring back to the boil when reheating.

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