Chicken Carrot and Ginger for Souper-Saturday…

“Soup is cuisine’s kindest course.”

~ Virginia Woolfe

Soup at this time of year is a must.


This week’s soup has the added flavour of ginger, which I love

and the poached and shredded chicken is a bonus!


Prep up the vegetables.


Sauté the onion and celery.


  • 1tbsp olive oil
  • 1 large onion, chopped
  • 2 celery sticks,sliced
  • 2 garlic cloves, crushed
  • 5cm ginger, peeled and finely grated
  • 1l chicken stock
  • 600g carrots, peeled and sliced
  • 1 chicken breast fillets
  • Salt, cayenne and freshly ground black pepper to season.
  • Fresh cut chives


I love the smell of freshly grated ginger.


Stock in , carrots in, now time to poach the chicken.


The chicken will shred easily and tastes great too!


  1. Heat the oil in a large saucepan and sauté the onion, and celery for 5-6 minutes stirring occasionally until softened but not coloured.
  2. Stir in the garlic and ginger and cook for 1-2 minutes.
  3. Pour over the chicken stock, add the carrots and bring to the boil.
  4. Now add the chicken breast to poach and simmer for 20 minutes.
  5. Remove the chicken and shred using two forks.
  6. Blitz the soup using a blender, until smooth and creamy.
  7. Season to taste
  8. Stir in the shredded chicken, then sprinkle on some fresh cut chives.


You can leave the soup chunky, but I like to blend it.


Spoon the chicken back into the soup.


Sprinkle with fresh cut chives and ready to eat!


Frances 🍵


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