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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

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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
chicken carcass
large onion
2 sticks
bouquet garni
salt and pepper
3 large
2 large
1 cup
frozen peas (petits pois by preference)
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.

If you want to add extra taste to your soup, crumble a chicken stock cube into the soup as the vegetables are cooking.
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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)

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