Chicken Soup Lena
Updated: Oct 18
My Go-To Chicken Soup Recipe
When I want to make a comforting and nourishing chicken soup, I always follow a specific method that has become my favorite over time. This recipe is not only delicious but also rich in a variety of vegetables and packed with protein, making it a wholesome meal option for any day of the week.
Ingredients
To start, I gather all the necessary ingredients, ensuring that I have everything on hand for a smooth cooking experience. The main components include:
- Chicken: I prefer using bone-in chicken thighs or a whole chicken, as they provide a richer flavor and add depth to the broth.
- Vegetables: A colorful array of vegetables is essential. I typically use onions, carrots, celery, and garlic as the base. Additionally, I like to incorporate leafy greens such as spinach or kale, as well as potatoes or sweet potatoes for added heartiness.
- Herbs and Spices: Fresh herbs like thyme, parsley, and bay leaves enhance the flavor profile. I also add salt and pepper to taste, and sometimes a pinch of red pepper flakes for a subtle kick.
- Broth or Stock: While homemade chicken broth is ideal, store-bought options can work in a pinch. I often combine both for a richer taste.
Preparation Steps
The preparation of this chicken soup is straightforward and can be completed in a few simple steps:
1. Sauté the Aromatics: I begin by heating a large pot over medium heat and adding a drizzle of olive oil. Once hot, I toss in chopped onions, minced garlic, diced carrots, and celery. Sautéing these ingredients for about 5-7 minutes allows them to soften and release their wonderful aromas.
2. Brown the Chicken: Next, I add the chicken pieces to the pot, allowing them to brown slightly on all sides. This step is crucial as it builds a deeper flavor in the soup.
3. Add Broth and Simmer: After browning the chicken, I pour in enough broth to cover the ingredients fully. I bring the mixture to a gentle boil, then reduce the heat to low and let it simmer. This slow cooking process allows the flavors to meld beautifully.
4. Incorporate Additional Vegetables: About halfway through the simmering time, I add any additional vegetables, such as potatoes or greens. This ensures they cook just enough to remain vibrant and nutritious without becoming mushy.
5. Season and Serve: Once the chicken is cooked through and tender, I remove it from the pot, shred the meat, and return it to the soup. I then season the broth with salt, pepper, and fresh herbs to brighten the dish. After a final stir, the soup is ready to be served.
Enjoying the Soup
This chicken soup is not only easy to prepare but also incredibly satisfying. It is perfect for cozy evenings, sick days, or simply when I crave something warm and hearty. The combination of tender chicken, fresh vegetables, and aromatic herbs creates a flavorful experience that is both comforting and nourishing.
Conclusion
Whether enjoyed on its own or paired with a slice of crusty bread, this chicken soup is a delightful dish that never fails to please. I highly recommend giving this recipe a try, as it is sure to become a staple in your kitchen, as it has in mine.
Ingredients: simple, total time 1h and 15 min.
1 chicken back/ or white chicken meat, 150-200 g.
1/2 celery root/ stem, leaves
2 parsley root/ parsnip
4 carrots
2 Tablespoons of parsley leaf
1 Tablespoon of celery leaves
1 onion
2 cloves of garlic
1 teaspoon salt
1 and 1/2 teaspoons dry spice/ Vegeta or 2 chicken soup cubes
1/2 teaspoon pepper
50 g noodles for soup
3 liters of water
Preparation:
Thoroughly rinse the chicken backs with cold water, place them in a large pot, then add approximately 3 liters of cold water along with the vegetables.
To prepare the vegetables for the chicken soup, peel a small onion and lightly char it on a heated hob until fragrant and slightly toasted. Add the prepared onion to the pot with the chicken.
Peel the garlic, gently crush it, and add it to the soup.
Clean the carrot, parsnip, celery root, and celery stalk with a small knife, wash them, and add them to the soup. Wash the parsley and celery leaves, setting them aside to be added at the end when the chicken soup is finished.
Once the ingredients are assembled, simmer the chicken soup on low heat for 2 hours.
When the soup is ready, the chicken and vegetables should be well-cooked. Strain the soup into another large pot to separate the liquid from the meat and vegetables, add water to make a total of 3 liters of liquid, then bring the soup back to a boil.
Meanwhile, remove the chicken meat from the bones, finely chop it, and return it to the soup.
Slice the carrot, parsnip, and celery root into rings and return them to the soup. Season the chicken soup with salt, dry spices, or a bouillon cube, and pepper.
Add small noodles to the soup.
Wait for 1–2 minutes, then extinguish the heat. At this point, add the finely chopped parsley and celery leaves.
Afterward, you may discard the onion and garlic that were cooked in the soup. Serve warm.
Buon appetito!
NOTE:
For an enhanced flavor and richer texture, consider incorporating one piece of chicken white meat, which will provide ample finely chopped meat in the soup, making it ideal for a festive table or a sumptuous holiday meal. This soup is packed with vitamins and is my personal recipe, which I trust you will enjoy.
Store the remaining cooled soup covered in the refrigerator up to 3 days.
You may store the soup in the freezer with a lid for up to two months.
Reheat using a saucepan or microwave.
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