Warm Up with a Hearty Irish Chicken Soup (Skink) Recipe
Craving a soul-warming meal that’s both comforting and flavorful? Look no further than this Irish Chicken Soup recipe, also known as “Skink.” This hearty dish is bursting with fresh vegetables and simmered in a rich chicken broth, making it perfect for chilly fall evenings or a light yet satisfying lunch.
Inspired by Tradition:
My inspiration for this recipe comes from the Complete Irish Pub cookbook, a treasure trove of classic Irish pub fare. While traditional Skink recipes often include barley, this incorporates a lighter vegetable focus, packed with fresh summer favorites like carrots, green onions, leeks, and butter lettuce. You can easily adapt this recipe for any season by switching out the vegetables, or using spinach leaves instead of lettuce.
Watch how to make this recipe!
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Irish Chicken Soup Recipe Tips
- Roast the vegetables: For a deeper flavor, roast the carrots and celery on a baking sheet at 400°F (200°C) for 15-20 minutes before adding them to the soup.
- Use leftover chicken: This recipe is a great way to use leftover cooked chicken. Simply shred the chicken and add it to the soup in step 5.
- Adjust the vegetables: Feel free to substitute other vegetables like parsnips, turnips, or green beans in place of some of the carrots or celery.
- Make it vegetarian: Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian option.
This Irish Chicken Soup recipe is sure to become a comforting staple in your fall and winter meal rotation. So, grab a spoon, gather your loved ones, and enjoy the warmth and flavor of this classic Irish dish!
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Irish Chicken Soup
Ingredients
- 3 1/2 cups chicken stock or broth
- 1 cup cooked diced chicken
- 1/2 cup dried peas
- 4 small green onions sliced
- 1 carrot sliced
- 1 bay leaf
- 2 celery stalks sliced
- 1 small leek halved and sliced
- 1 egg yolk
- 1/2 cup heavy cream
- 4 butter lettuce leaves sliced
- Salt and white pepper
Instructions
- Add the stock, celery, carrots, leeks and bay leaf to a large stock pot. Add salt and pepper. Cover, and bring to a boil.
- Reduce heat to medium and simmer 15-20 minutes.
- Add the peas, chicken and green onions and simmer until peas are tender, about 7 minutes.
- Remove pot from heat.
- Beat yolk and cream, and stir into soup.
- Reheat soup, then into serving bowls. Top with lettuce and enjoy.
Video
