Quick and Easy Chicken Soup

by Editorial Staff

Summary

Prep Time	35 mins
Cook Time	1 hr 20 mins
Total Time	1 hr 55 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Cut the roast chicken in half with poultry shears and rinse properly under the tap. Then cook in a large saucepan with the vegetable and chicken stock for about 45 minutes.
In the meantime, peel the carrots and celery and cut into bite-sized pieces. After the 45 minutes, remove the roast chicken halves from the pot and cut off all the meat and separate the skin and bones.
Then cut the meat into bite-sized pieces. Cook with the carrots and celery for another 30-35 minutes (depending on how firm you want the vegetables to be).
At the end, season again with salt and pepper. Rice or potatoes go well with this.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.