Chicken and Chestnut Soup Recipe

soup bowls


 Updated 30/05/2015

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A lovely soup that is great for fans of chicken soup but want to try something a little different.


  • 2 onions, chopped roughly
  • 1 chicken carcass
  • 1 cup cooked chopped chicken meat (reserved)
  • 6 cups water
  • 1 bouquet garni
  • half cup cooked chestnuts, finely chopped
  • 3 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2/3 cup milk
  • 1/2 teaspoon ground coriander
  • 1 1/2 cups carrots, grated coarsely
  • 1 tablespoon chopped fresh parsley
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. Put the chicken carcass, water, half of the chopped onion and bouquet garni into a saucepan.
  2. Bring to the boil, cover and simmer for about 1 hour, giving an occasional stir.
  3. Remove from the heat.
  4. Strain and set aside liquid.
  5. Melt the butter in a saucepan and fry the onion gently until soft.
  6. Stir in the flour and cook for about a minute.
  7. Gradually stir in the liquid from the carcass and bring to the boil, stirring.
  8. Simmer for 2 minutes.
  9. Add the milk, seasoning, coriander, chopped chicken, carrots and chestnuts.
  10. Bring back to the boil and simmer for 10 minutes.
  11. Stir in the parsley.
  12. Add seasoning and serve.

Prep Time: 5 minutes

Cook Time: 85 minutes

Yield: 2-4 portions


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