The Best Chicken Soup Ever

The best chicken soup you will ever have. This meal here is it for me, it is everything and more. This soup is something I have been eating since I was a little baby and my absolute favourite soup in the world. Traditionally we make it with “fide” which are these super-thin soup noodles so I personally switch between rice, soup noodles, or pasta. It is so incredibly healthy, made with only a few ingredients, made with no artificial broth or broth cubes. I show you how to develop flavours through veggies. It is the healthiest, easiest, most flavourful chicken soup and you will love it. You will need:

 

The Best Chicken Soup Ever by The Modern Nonna

The Best Chicken Soup Ever

The best chicken soup you will ever have. This meal here is it for me, it is everything and more. This soup is something I have been eating since I was a little baby and my absolute favourite soup in the world. Traditionally we make it with “fide” which are these super-thin soup noodles so I personally switch between rice, soup noodles, or pasta. It is so incredibly healthy, made with only a few ingredients, made with no artificial broth or broth cubes. I show you how to develop flavours through veggies. It is the healthiest, easiest, most flavourful chicken soup and you will love it. You will need:
Prep Time 10 mins
Cook Time 1 hr 30 mins

Ingredients
  

  • 4 chicken thighs + 3 very small breasts — or any cut of chicken
  • salt and pepper to taste
  • 1 onion finely diced
  • 1 celery stalk finely diced
  • 1 carrot peeled and diced
  • 10 cups of hot water
  • 4-5 garlic cloves finely diced
  • 3-4 tablespoons olive oil
  • 1/2 cup jasmine rice

Instructions
 

  • In a big soup pot on medium heat add your oil, add the chicken and let it sear on each side for a few minutes. You can also season it with salt and pepper to taste.
  • Add the onions, carrots and celery and let them go for 2 minutes until softer.
  • Finally, add your garlic and cook off the raw flavour for 1 minute. Add your hot water, let it come to a boil.
  • Once boiling reduce your heat to medium-low and cover your soup pot — and partially cover it for 40 minutes.
  • Once your soup is done, take out the chicken, and add 1/2 cup of rice to your broth. Remove any skin or bones from the chicken, shred it with a fork and add it back in once the rice is cooked. Garnish with parsley and enjoy

Notes

I used 4 organic chicken thighs, skin on and bone in , and 3 very small boneless skinless chicken breasts but you can use any you like. Feel free to add noodles, quinoa, or any rice you like.
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