Wilco > All Recipes > Soups > Poached chicken and vegetable soup


  • 1.6 kg whole higher-welfare chicken
  • 4 carrots , peeled and sliced
  • 1 heart celery , sliced, yellow leaves reserved
  • 12 new potatoes , peeled
  • a few sprigs fresh thyme
  • 2 large handfuls peas
  • 1 leek , washed and shredded
  • 1 small bunch fresh flat-leaf parsley , leaves picked and chopped


  • Wash your chicken in cold water and pat dry with kitchen paper. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
  • immer on a medium heat for 1½ hours or until the chicken is cooked through.
  • Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
  • Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
  • Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
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