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Healthy chicken soup


  • Place the chicken in a large heavy-bottomed pot, pour boiling water over and set aside for 10 mins. Then rinse well and return to the pot with the parsnips, carrots, celery, onions, bay leaves, 6 sprigs of dill, the parsley and salt with enough water to just cover. Bring to the boil. 
  • Turn the heat right down and very gently simmer for about 40 mins, skimming the top as you do so. Taste for seasoning.
  • Shred the chicken and chop up the vegies.
  • When the soup is almost ready, cook the pasta in boiling water until al dente. Drain well.
  • To serve, place the chicken, vegies and pasta into individual soup bowls and top with the soup and a garnish of dill.
  • nb. If possible, leave the soup overnight and then remove the fat.


  • 1¾ kg whole free-range chicken, portioned
  • 2 skinless chicken breasts
  • 2 parsnips, peeled, halved crossways & then sliced lengthways
  • 4-5 carrots, peeled, halved crossways & then sliced lengthways 
  • 3-4 celery stalks, cut into pieces
  • 3 medium onions, peeled & quartered
  • 2 bay leaves
  • 12-14 sprigs of dill
  • 10 sprigs of parsley
  • 1 heaped tspn sea salt flakes
  • 4 litres water
  • 1 packet fresh egg fettuccine

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm