Binky Felstead’s chicken soup

11 INGREDIENTS • 5 STEPS • 2HR

Binky Felstead’s chicken soup

Recipe

5.0

4 ratings
Re-create Binky Felstead’s famous chicken soup at home with this easy recipe. Most of the flavour comes from our Oakham Gold Chicken, slow-reared on a multigrain diet for peace of mind and maximum flavour. This is a family recipe, that is both tasty and nutritious.
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Re-create Binky Felstead’s famous chicken soup at home with this easy recipe. Most of the flavour comes from our Oakham Gold Chicken, slow-reared on a multigrain diet for peace of mind and maximum flavour. This is a family recipe, that is both tasty and nutritious.
author_avatar
Binky Felstead
Binky Felstead, TV personality, author, and entrepreneur, loves creating comforting meals for her family. Passionate about simple, feel-good cooking, her love of food shines in everyday life.

2HR

Total time

Ingredients

Servings
6
1
M&S Oakham Gold medium whole chicken
1
large M&S Remarksable Value brown onion, finely diced
4 cloves
M&S Remarksable Value garlic, finely diced
3
large M&S Organic carrots, finely diced
3
courgettes, roughly chopped
3 sticks
M&S Organic celery, roughly chopped
3
leeks, cut in half lengthways, sliced thickly
2
M&S chicken stock pots
1 handful
spinach
to taste
M&S British crème fraîche
1
M&S Remarksable Value lemon, juice only
Love This Recipe?
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Binky Felstead’s chicken soup
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author_avatar
Binky Felstead
Binky Felstead, TV personality, author, and entrepreneur, loves creating comforting meals for her family. Passionate about simple, feel-good cooking, her love of food shines in everyday life.

Method

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step 1
Preheat the oven to 240°C/220°C fan/gas mark 9. Pat the chicken (1) dry with a paper towel, and drizzle with olive oil and a pinch of salt. Cook for 25 minutes and then lower the temperature to 200°C/180°C fan/gas mark 6 and cook for another 30 minutes (this might be longer depending on the size of your chicken), until the chicken is cooked through. Insert a skewer or cut a large piece in half to ensure the juices run clear.
step 2
Meanwhile, heat a large stock pot with 2 tbsp olive oil on medium-low heat. Add the onion (1), garlic (4 cloves), leeks (3), carrots (3) and celery (3 sticks). Cook for 15 minutes, until soft. Add the courgette (3) and cook for 5 minutes, and then add 1 litre of water and stock pots (2) and simmer for 10 minutes.
step 3
Once the chicken is cooked, allow it to rest and then shred the chicken and add all to the stock pot.
step 4
Bring to a boil and add the spinach (1 handful), and season with salt and pepper to taste. Gently mash with a potato masher, until most of the veg is broken down but some pieces remain.
step 5
Serve in bowls with a spoon of crème frâiche (to taste), and a squeeze of lemon juice (1) to round off the flavour.
step 5 Serve in bowls with a spoon of crème frâiche (to taste), and a squeeze of lemon juice (1) to round off the flavour.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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