Queen Camilla's Chicken Soup: See the Recipe for Her 'Lunchtime Staple' (Exclusive)

Long before Queen Camilla became a member of the royal family, she was the mother of Tom Parker Bowles and Laura Lopes’ children.

Parker Bowles, 49 — food writer and son of Queen Camilla, as well as stepson and godson of King Charles — brings together two subjects he knows well, food and the royal family, in a new cookbook. Parker Bowles’ ninth book in 20 years, Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles IIIhit shelves on October 22, and its pages feature 100 royally-approved recipes, including Queen Camilla’s Chicken Soup (below) — the ultimate comfort food and what her son calls a “lunchtime staple.” (The king, for his part, is known throughout history for not eating lunch.)

“I hope it will give readers a taste of life in the British royal family over the last 180 years,” Parker Bowles told PEOPLE in this week’s issue. “Food is a prism through which you can see many things — history, society and economics.”

While they may be royalty — the king, 75, and queen, 77, are currently on a royal tour of Australia and Samoa — not much has changed since the two took the throne, Parker Bowles says.

“I still see my mother and stepfather the same way,” he tells PEOPLE, adding that his mother is always available: “They’ll say, ‘Are you here for dinner? Where should we go?’ He’ll sneak into a restaurant and no one will bat an eye,” adds Parker Bowles.

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“I’m incredibly proud of her,” he says. “She’s at the age when most people are thinking about retirement, but she never complains; she just gets on with it.”

Child of Queen Camilla and King Charles, according to her son, cookbook author Tom Parker Bowles

The cookbook “Cooking and the Crown” by Tom Parker Bowles contains a recipe for Queen Camilla’s Chicken Soup.

John Carey

Queen Camilla’s Chicken Soup

6 cups of good quality chicken stock

1 medium Yukon Gold potato, finely diced

2 cooked boneless and skinless chicken drumsticks, chopped (about 1 cup)

1 large carrot, peeled and finely chopped

1 large stalk of celery, finely chopped

4 cups of thinly sliced ​​savoy cabbage (from 1 small [2 lb.] head)

1 tablespoon fresh lemon juice (from 1 lemon)

½ teaspoon kosher salt

½ teaspoon black pepper

A little hot sauce (optional)

Chopped vegetables of your choice, such as tomatoes and/or spring onions

Grated parmesan, to serve

1. Bring the stock to a boil in a large pot over high heat. Cook, uncovered, until reduced to 4 cups, about 20 minutes, adding the potatoes in the last 5 minutes. Stir in the chicken, carrots and celery; simmer on medium-low heat, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the cabbage; continue to cook until wilted, about 1 minute more.

2. Remove from heat; stir in lemon juice, salt, pepper and hot sauce (if using). Divide the soup into bowls; sprinkle with parmesan cheese and serve immediately.

Services: 4 Active time: 20 minutes Total time: 40 minutes

Tom Parker Bowles Cookbook 2024.

Penguin Random House

From Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III Tom Parker Bowles. Copyright © 2024. Reprinted by permission of Ten Speed ​​Press, an imprint of Penguin Random House LLC.

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Source: HIS Education