Alison Niven

Chicken, Spinach and Watercress Soup

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Gloagburn: Recipes from a Scottish Farm
Gloagburn

By Alison Niven

Published 2025

  • About

Made with good chicken stock, this is hands down my favourite soup and a great way to use up the leftovers of a roast chicken dinner. Make Chicken Stock with the carcass and use all the remaining meat to add to the soup at the end.

Ingredients

  • 1 tbsp sunflower oil
  • 1 medium onion, diced
  • 1 fist-sized potato, peeled and diced</

Method

  1. Put the oil in a soup pan over a medium heat, then add the onion and potato and cook for 5 minutes, until starting to soften.
  2. Pour the chicken stock into the pan and bring to the boil, then turn the heat down to medium-low and simmer for 15 to 20 minutes, until the potato is cooked.
  3. Add the spinach and watercress to the pot and immediately take it off