Loading Search Bar...
READY IN 1 hr
45 mins

+ waiting
Chicken Ham and Vegetable Soup Recipe

Chicken Ham and Vegetable Soup

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Chicken, Ham and Vegetable Soup is one of my favourites and makes use of a chicken carcass (and any bits of meat still left). In fact, this soup is so good, I always keep a few containers in the freezer for when I need a 'chicken and ham fix'!

Whilst the cooking time seems long, most of this does not need any careful attention since it is merely making a stock from the chicken remnants.

      Preparation Time: 15 Minutes + waiting

      Cooking Time: 1 Hour 30 Minutes

Ingredients for Chicken Ham and Vegetable Soup

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4 - 6:
3½ pints
water
1
chicken carcass
1
large onion
2 sticks
celery
1
bouquet garni
 
salt and pepper
3 large
carrots
2 large
potatoes
2
leeks
1 cup
frozen peas (petits pois by preference)
1
cooked or uncooked chicken breast
8 oz
lean cooked or uncooked ham (e.g. gammon)

 

How to Cook Chicken Ham and Vegetable Soup

  1. Remove the skin from the chicken, strip off any meat, cut it into small bite-size pieces and set aside. Peel and very roughly chop the onion. Roughly chop the celery and one carrot. If you have any juices remaining from cooking the chicken, make these up to the right volume with water. Otherwise just use water alone and place in a large pan with the chicken carcass and skin, the onion, celery and carrot plus bouquet garni. Season with salt and freshly ground pepper to taste.
  2. Bring the pan to the boil. Reduce the heat, cover and simmer gently for 1 hour. When it has cooled a little, strain this stock through a sieve (strainer), dispose of the solids and retain the liquid. Allow to cool completely and then skim off any surface fat.
  3. Reheat the stock and, as it's heating, peel and dice the remaining carrots and add to the pan. Peel and dice the potatoes, rinse in cold water to remove excess starch and add to the soup. Rinse the leeks, cut off the green leaves at the top and the root at the bottom. Slice the remaining white stem into round slices about ½'" (1cm) thick. Add these to the pan then cover and simmer for 20 minutes or until the vegetables are tender
  4. Meanwhile, cut the chicken breast and the gammon into small pieces - no more than ½" (1cm) cubes or strips - preferably a little less. Chop any meat that remained on the chicken carcass. When the vegetables are cooked, add the frozen peas, the chicken and the gammon and simmer for two or three minutes (this is enough to cook the meat and leave it tender). Serve immediately for a really tasty and substantial soup.

 
Graham GRAHAM'S HOT TIP:
If you want to add extra taste to your soup, crumble a chicken stock cube into the soup as the vegetables are cooking.
 
Print Kitchen-Friendly View

Reviews of Chicken Ham and Vegetable Soup

Rating 5 out of 5 - Many cooks will make this recipe again October 30 2014
Stunning way to use up a chicken. In fact, I had enough meat left on the bones not to have to buy any more chicken. Since the meat is cut small and added right at the end, it cooks in just a few seconds, so meat that's already cooked isn't heating long enough to make it tough - it just warms it up. Same for the peas - just long enough to warm them through. I had some sticks of celery too, so I chopped them and threw them in. It's really like the pevious reviewer said, more like a liquid farmhouse stew! Next time I'm going to try and make a potage (chowder) out of it. I reckon that could be a real winner. Well done for an excellent recipe
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again July 07 2014
I'm not sure if mine was a chicken and vegetable soup or a wet chicken and vegetable stew!! It was so full of meat and vegetables that I couldn't really define it as a soup! But it was 110% delicious. What a "soup" for a cold winters day. Great taste and an excellent way to use up chicken leftovers.
(6 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

11 Weeknight Stir Fry Recipes
11 Weeknight Stir Fry Recipes

Stir-fried foods are a great way to get a meal together quickly and, with our range of recipes, you need never be stuck for ideas again.

380 Super Summer Recipes
380 Super Summer Recipes

No time like the summer for those lovely light meals that can be quickly prepared. Get some sunshine into your life with some great recipes.

52 Easy Lamb Dinners
52 Easy Lamb Dinners

Lamb is sometimes thought of as "tough" meat but, properly cooked, it is one of the finest meats for both everyday and when entertaining.

Other Soup Recipes

Chestnut Soup with Migas
Chestnut Soup with Migas

Chestnut Soup with Migas is a posh way of saying Chestnut Soup with Crunchy Bread Crumbs! I love chestnuts - equally as good in summer as in winter.

Creamy Chicken Soup
Creamy Chicken Soup

Creamy Chicken Soup answers the question of how to make good use of a whole chicken when only part of it has been used during a meal.

Vichyssoise
Vichyssoise

The concept of Vichyssoise is simple; cook some leek and potato soup, stir in cream, cool the soup quickly and serve. And who am I to argue with that?

 


 
ALL RIGHTS RESERVED © 2020 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them. up