- March 2014
- Serves 8-10
- Hands-on time 45 min, simmering time 2½ hours, plus chilling and soaking
This chicken soup recipe – as featured in Pride and Prejudice – is rich in flavour but beautiful in its understatement.
- 48.5g (23.8g saturated)
- 20g carbs (1.6g sugars)
You’ll have twice as much stock as you need – and it’s really good stuff, so strain the leftovers and freeze in sealed containers for up to 3 months. Heat from frozen for soups, stews and more white soup.
Make the soup, then keep in the fridge for up to 3 days. Reheat thoroughly to serve.Or freeze the finished soup for up to 3 months. Defrost thoroughly and reheat to serve.
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