Gordon Ramsay Chicken Soup

Gordon Ramsay Chicken Soup is not just another rainy-day remedy — it’s the soup I make when anyone in my house so much as sneezes. I still remember the first time I tried to “freestyle” a chicken soup years ago. Let’s just say… it tasted like hot dishwater with noodles.

Then I found Gordon’s version — built on deep, slow flavor with real aromatics, not cubes or shortcuts. You sear the chicken, sweat the veg, simmer with patience, and boom: it actually tastes like something. These days, I toss in extra thyme and garlic (because why not?), and finish with a squeeze of lemon for brightness.

It’s cozy, savory, and feels like being hugged by a chef in a cable-knit sweater.

Why Gordon Ramsay Chicken Soup Works & Where Most Go Wrong

• Browning the chicken first = flavor explosion in your broth.
• Sweating, not sautéing, the aromatics. Slow and soft, not scorched.
• People add water too fast. Let the chicken and veg release flavor first.
• Skipping fresh herbs. Dry thyme doesn’t hit the same. Ever.
• Boiling instead of simmering. Patience = clear, rich broth.

What Gordon Ramsay Says About Chicken Soup

Gordon’s advice? “Let it simmer, don’t rush it.” He always browns the chicken first to develop deep umami, uses plenty of onion, garlic, celery and carrot, and finishes with fresh parsley and lemon to lift the flavor. No cream, no flour — just honest, clean broth with depth.

How I Make Gordon Ramsay Chicken Soup My Way

I stick to Gordon’s basics, but I like adding a small splash of white wine after sweating the veggies — it adds a quiet acidity that makes the broth sing. I also use bone-in skin-on chicken thighs instead of breast because the fat gives the soup that silky mouthfeel. Sometimes I even shred a bit of Parmesan rind in while it simmers — not traditional, but deeply satisfying.

And if you love this soup, don’t miss my Gordon Ramsay White Chicken Chili — same comfort, different spice.

Ingredients For Gordon Ramsay Chicken Soup (with my notes)

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 3 garlic cloves, minced
• 1 bay leaf
• 4 bone-in skin-on chicken thighs (more flavor than breasts)
• Salt and black pepper, to taste
• 6 cups chicken stock (low sodium preferred)
• 2 sprigs fresh thyme
• ½ cup white wine (optional but I love it)
• Juice of ½ lemon
• Fresh parsley, chopped, for garnish
• Optional: a small piece of Parmesan rind for depth

How To Make Gordon Ramsay Chicken Soup Step By Step

1. Sear the chicken:
   Heat olive oil in a large pot. Season the chicken thighs with salt and pepper, and sear skin-side down until golden. Flip, sear the other side, then remove and set aside.
2. Sweat the veggies:
   In the same pot, add onion, celery, carrot, and a pinch of salt. Cook on low until soft and translucent, about 10 minutes. No browning — you want sweet, not burnt.
3. Deglaze with wine (optional but worth it):
   Pour in the white wine and scrape up the brown bits from the bottom of the pot.
4. Add garlic and bay leaf:
   Cook for 1 minute until fragrant.
5. Add chicken and broth:
   Nestle the chicken back into the pot. Pour in the stock and toss in the thyme (and Parmesan rind if using).
6. Simmer slowly:
   Bring to a gentle simmer (not a boil), cover, and let it go for 45 minutes. Skim any foam that rises to the top.
7. Shred and finish:
   Remove chicken, discard skin and bones, and shred the meat. Return it to the pot with lemon juice. Taste and adjust seasoning.
8. Serve with parsley:
   Ladle into bowls, top with fresh parsley, and feel your shoulders drop from that first bite.

What I Got Wrong (And How I Fixed It)

Oh boy — I once used boneless skinless chicken breasts and boiled them aggressively. What I ended up with was dry meat in a murky soup. I also rushed the veggie step and browned them — big mistake. The sweetness got lost and the base tasted flat. Now I keep it low and slow, always sear the thighs, and never skip the thyme.

Pro Tips That Change The Game For Gordon Ramsay Chicken Soup

• Use bone-in, skin-on chicken for max flavor. The collagen adds silkiness to the broth.
• Sauté low and slow — if you brown your veggies, you lose that natural sweetness.
• Add lemon at the end, not during — it keeps the brightness alive instead of disappearing.
• Throw in a Parmesan rind while it simmers for a savory, umami-rich base (my secret weapon).
• Make it a meal by adding cooked rice, orzo, or egg noodles when reheating.

Variations That Actually Hold Up For Gordon Ramsay Chicken Soup

• Spicy kick: Add a sliced red chili or a splash of hot sauce before serving.
• Creamy version: Stir in a bit of cream or coconut milk at the end for richness.
• Root veg twist: Swap carrots for parsnips or sweet potatoes for a sweeter base.
• Low-carb option: Serve it as-is or over cauliflower rice for a keto-friendly version.

How To Store & Use Leftover Gordon Ramsay Chicken Soup

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze flat in zip-top bags for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently over medium-low heat. Add a splash of stock or water to loosen.

Leftover magic: I’ve stirred this into cooked pasta, used it to moisten leftover rice, and even added a poached egg on top for breakfast soup. Seriously comforting.

FAQs

Pulled from real U.S. Google searches:

What is Gordon Ramsay’s secret to great chicken soup?

Keep the base simple and let the chicken and aromatics build flavor slowly. Gordon also emphasizes seasoning throughout — not just at the end.

Can I make Gordon Ramsay’s chicken soup with leftover roast chicken?

Yes! Just skip the searing step and add the shredded cooked chicken during the last 5–10 minutes of simmering.

Should chicken soup be clear or cloudy?

It should be clear-ish but flavorful. A gentle simmer (not a rolling boil) keeps the broth clean. Cloudy soup usually means it was cooked too hard.

Can I freeze Gordon Ramsay’s chicken soup?

Absolutely. Just avoid freezing it with noodles — add those fresh when reheating.

What herbs does Gordon Ramsay use in chicken soup?

Typically thyme, bay leaf, and parsley. You can add rosemary or tarragon, but sparingly — they can overpower.

From My Kitchen To Yours

Hope this warm bowl brings you as much comfort as it does to my family. Let me know if you try your own twist — I love hearing what you stir in.