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Country Recipe: Chunky Soups

Whether you’ve been out for a brisk winter walk or have experienced a long and cold day’s shooting out in the field, there’s no better way to warm up than with a bowl of hot, chunky soup. Pop your shooting gloves, socks and other damp items in front of the fire, snuggle into your favourite chair and get stuck into a bowl of vegetable, chicken or tomato soup, the recipes for which you can find below:

A person wearing a yellow cardigan and red coat holding a cup of soup.

Chunky Vegetable Soup (serves 4-6)


  • 100g pearl barley
  • 1 onion (chopped)
  • 4 carrots (peeled and sliced)
  • 2 sticks of celery (chopped)
  • ½ swede (peeled and chopped)
  • 1 parsnip (peeled and sliced)
  • 1 potato (peeled and chopped)
  • 400g tinned tomatoes (chopped)
  • 1 tbsp tomato puree
  • 2 tbsp olive oil
  • 2 tsp coriander 
  • 1 tbsp medium curry powder
  • 1.6-1.7 litres of vegetable stock


Start by popping the pearl barley into a small pan and boiling it for around 25 minutes until it is soft. In the meantime, pour the olive oil into a large frying pan and cook the onion for four-five minutes until soft. Next, spoon in the coriander and curry powder and cook for another two minutes. Then add each of the vegetables (carrots, celery, swede, parsnip and potato) and let the mixture cook for ten-12 minutes. Finally, pour in the pearl barley, tinned tomatoes, tomato puree and vegetable stock, letting it all simmer for another 30 minutes. Once your soup has thickened, take it off the heat and pour into a bowl and sprinkle with herbs of your choice. 

A person spooning carrot, onions and herbs out of a vegetable soup.

Chunky Chicken Soup (serves 4-6)


  • 2 onions (sliced)
  • 2 sticks of celery (chopped)
  • 2 carrots (diced)
  • 450g of cooked chicken
  • 25g of plain flour
  • 55g butter
  • 1 tbsp of fresh parsley (chopped)
  • 1.2 litres of chicken stock


Begin by melting the butter in a large saucepan over a medium heat. Once liquified, pop in the onions, celery and carrots and cook for around eight-ten minutes until each of the vegetables has softened. Next, sprinkle in the flour, stir and allow to cook for a further two minutes. Then, pour in the chicken stock and turn up the heat to enable the mixture to be brought to the boil. At this point, season the mixture with salt and pepper, then reduce the heat and leave the soup to simmer for another ten minutes. Finally, add in the cooked chicken and heat through. Remove the saucepan from the heat stir in the parsley and just before serving. 

Chunky chicken soup with parsley on top.

Chunky Tomato Soup (serves 4-6)


  • 1 onion (chopped)
  • 1 carrot (chopped)
  • 2 garlic cloves (thinly sliced)
  • 1.3 kg tinned tomatoes (chopped)
  • 1 litre of vegetable stock
  • ½ tsp of sugar
  • 2 tbsp olive oil
  • Fresh basil (garnish)


Pour the olive oil into a frying pan over a low heat and pop in the onion, carrot and garlic. Cook the mixture until the vegetables are soft, then pour in the tinned tomatoes and stir. Next, add the vegetable stock, sugar and season with salt and pepper before leaving the mixture to cook for another 30 minutes. Once cooked, garnish with basil and enjoy! 

Thick tomato soup being spooned out of a saucepan.

Will you be trying any of these chunky soup recipes to warm up this winter? Let us know by getting in touch on our social media channels! Alternatively, visit our blog to discover more delicious country recipes from succulent one-tray roast quail to the sweetest homemade jam.