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Gordon Ramsay Chicken Soup

Gordon Ramsay Chicken Soup
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This deeply savory chicken soup, inspired by Gordon Ramsay’s approach to building flavor, delivers a rich, aromatic broth with tender shredded chicken and perfectly cooked vegetables. The silky texture of the broth comes from a gentle simmer and careful skimming, resulting in a comforting and restaurant-quality bowl.

Ingredients

Scale
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion (about 8 oz / 225g), finely diced
  • 2 medium carrots (about 6 oz / 170g total), peeled and diced into 1/4-inch pieces
  • 2 celery stalks (about 4 oz / 115g total), diced into 1/4-inch pieces
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 bay leaf
  • 1 1/2 pounds (680g) bone-in, skin-on chicken thighs (about 4 thighs), trimmed of excess fat
  • 8 cups (1.9 liters) low-sodium chicken broth
  • 1/2 cup (120ml) dry white wine, such as Sauvignon Blanc
  • 3 sprigs fresh parsley
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh chives, minced for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers. Add the diced onion, carrots, and celery, and cook, stirring occasionally, for 6-8 minutes until the vegetables soften and the onion becomes translucent. This builds the aromatic base of the soup.
  2. Reduce the heat to medium. Add the minced garlic, chopped thyme, and bay leaf, and cook for 1 minute until fragrant, stirring constantly to avoid burning the garlic. The aroma should be herbal and savory.
  3. Pat the chicken thighs dry with paper towels and season generously with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Place the chicken skin-side down in the pot and sear without moving for 5 minutes until the skin is golden brown and crisp. Flip and sear the other side for 3 minutes. This step creates depth through browning.
  4. Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot (deglazing). Let the wine simmer for 2 minutes to reduce slightly and cook off the alcohol.
  5. Add the chicken broth and the parsley sprigs. Increase the heat to high and bring the liquid to a rapid simmer, then immediately reduce the heat to low to maintain a gentle simmer. Cover the pot and cook for 30 minutes, until the chicken is cooked through and tender—the internal temperature should reach 165°F (74°C). Avoid boiling, which can make the broth cloudy.
  6. Using tongs, carefully transfer the cooked chicken thighs to a cutting board and let rest for 5 minutes. Remove and discard the bay leaf and parsley sprigs from the pot. Once the chicken is cool enough to handle, remove the skin and bones and discard, then shred the meat into bite-sized pieces using two forks.
  7. In a small bowl, mash the 2 tablespoons of butter with the 1/4 cup of flour using a fork until a smooth paste forms (this is a beurre manie). Bring the broth in the pot back to a gentle simmer over medium heat. Whisk in the beurre manie, a little at a time, until fully incorporated. Continue whisking for 2-3 minutes until the broth thickens slightly to a light, silky consistency. This thickener prevents lumps.
  8. Reduce the heat to low. Stir in the heavy cream and the shredded chicken. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer gently for 2 minutes to heat through; do not let it boil or the cream may curdle.
  9. Remove the pot from the heat. Stir in the fresh lemon juice, which brightens the flavors and balances the richness. Taste and adjust seasoning with additional salt and pepper if needed.
  10. Ladle the soup into warm bowls and garnish each with a sprinkle of minced chives. Serve immediately. For an overture to the soup, consider serving with crusty bread or a simple side salad.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot (about 5 minutes). Do not boil. The soup can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. The texture of the cream may change slightly after freezing—whisk in a splash of broth or cream when reheating to restore silkiness.

Nutrition

Keywords: Gordon Ramsay chicken soup, chicken soup recipe, British chicken soup, homemade chicken soup, comfort food, winter soup, chicken and vegetable soup

Find it online: https://britishrecipes.uk/gordon-ramsay-chicken-soup/