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A blue bowl with a brown edge sits on a timber table. Beside it is a spoon. In the bowl is broth, celery, chicken, carrot and onion. A bowl of Chicken soup.

Satisfying and soothing, chicken soup is always a useful recipe in your collection. Fighting colds, feeling unwell, or just for comfort, chicken soup is the essence of feel-good food.

Using a BBQ chicken and purchased stock makes it simple and time-saving. 


1 Tbsp Olive oil
2 onions or leeks, chopped
3 sticks of celery, chopped
3 medium carrots, chopped
1 cup frozen sweet corn
1 garlic clove, finely diced
1 Tsp fresh thyme, chopped
1.4L Chicken Stock
2 cups water
1.5 cups leftover BBQ Chicken, shredded
1 bay leaf
Salt and pepper

Tools you need

Measuring spoons, cups and jug
Large, heavy-based saucepan
Cutting board
Spatula or Large spoon


Heat the olive oil in a large, heavy-based saucepan on medium. Cook the onion, stirring often, for about 5 minutes or until soft and translucent. Add the garlic, carrot, celery and thyme and cook for another couple of minutes. 

Pour in the stock and sweet corn, cover, bring to the boil, then simmer for 10 minutes.

Add the leftover BBQ chicken, and simmer for another 5 – 10 minutes until the chicken is hot through. Remove and discard the bay leaf. 

Season to taste with salt and pepper.


This recipe makes a broth style chicken soup, so if you wanted a thicker soup, you can take out a few cups after cooking and pulse in a blender, then add back to the soup. 

IDEAS does information so you can do chicken soup for the soul.