Jamie Oliver 5 Ingredients Chicken Soup

This Jamie Oliver 5 Ingredients Chicken Soup is a comforting, hearty dish packed with vibrant Thai flavors. With tender chicken, creamy coconut milk, and a kick of red curry paste, it’s perfect for warming up on chilly days. I made it on a rainy evening and loved how the fragrant broth made the kitchen smell incredible. (inspired by Jamie Oliver)

Ingredients Needed

• 1 x 1.6 kg whole chicken
• 1 butternut squash (approx. 1.2 kg)
• 1 bunch fresh coriander (30 g)
• 100 g Thai red curry paste
• 1 x 400 ml tin light coconut milk

How To Make Jamie Oliver 5 Ingredients Chicken Soup

1. Prep the Chicken and Veg: Place the whole chicken in a large, deep pot. Halve the butternut squash lengthwise, scoop out the seeds, and cut into 3cm chunks. Add the squash to the pot.
2. Build the Flavor: Chop the coriander stalks (save the leaves for later) and add them to the pot with the curry paste and coconut milk. Pour in 1 litre of water, then cover and simmer over medium heat for about 1 hour and 20 minutes.
3. Finish the Chicken: Carefully lift the chicken out onto a plate. Skim any excess fat from the surface of the soup and spoon it over the chicken for extra flavor. Scatter over half of the reserved coriander leaves.
4. Thicken and Serve: Use a potato masher to crush some of the squash in the soup—it’ll give you a thicker, heartier texture. Season to taste with sea salt and black pepper. Ladle the soup into bowls, sprinkle with the rest of the coriander, and serve.
5. Shred the Chicken: As you eat, shred the chicken directly into your bowl—it’s tender enough to fall apart easily.

Why I Love This Recipe

This is one of those recipes that feels like a warm hug. It’s easy, filling, and full of bold, satisfying flavor. I served it to friends recently and everyone asked for seconds. The squash and curry make the broth taste so much more complex than you’d expect from a five-ingredient dish.

Recipe Tips

• Don’t skimp on the curry paste—it’s the heart of the flavor
• Make sure the chicken is fully cooked before removing from the soup
• Gently mash the squash to thicken the broth while keeping some texture
• Taste and season after simmering to adjust the salt
• Use full-fat coconut milk for a richer flavor, if preferred

How To Store This Jamie Oliver 5 Ingredients Chicken Soup

• Refrigerate: Let the soup cool, then store in an airtight container in the fridge for up to 3 days.
• Freeze: Cool completely, then freeze in portions for up to 3 months. Leave space in containers for expansion.
• Reheating:
  • Oven: 180°C (350°F), 20–25 minutes in an oven-safe dish, covered
  • Microwave: 2–3 minutes on medium power, stir halfway through
  • Stovetop: Simmer over medium heat, stirring occasionally until hot

FREQUENTLY ASKED QUESTIONS

• Can I make this soup in a slow cooker?
  Yes—cook on low for 6–7 hours or high for 3–4 hours.
• What if I don’t have Thai red curry paste?
  Use another curry paste or curry powder, but adjust to taste.
• Can I use leftover chicken?
  Absolutely—just add it for the final 10 minutes to warm through.
• What if my soup is too thick?
  Add extra water or chicken broth to loosen it up.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 354
• Total Fat: 16.1g
• Saturated Fat: 5.8g
• Sugars: 11.8g
• Salt: 0.9g
• Protein: 32.8g
• Total Carbohydrate: 20.5g
• Dietary Fiber: 4.8g

Try More Jamie Oliver 5 Ingredients Recipes:

• Jamie Oliver 5 Ingredients Chicken Thighs
• Jamie Oliver 5 Ingredients Cauliflower
• Jamie Oliver 5 Ingredients Lamb Curry
• Jamie Oliver 5 Ingredients Lamb Meatballs