Everyone has their own version of a rustic chicken soup recipe. There’s no nonsense here, just our version of a classic which will get you through any cold winter’s day. Healthy, warming and comforting.
Preparation Time: 15 minutes / Cooking Time: 2 hours / Serves 6-8
- 1kg chicken thighs
- 185g carrots, peeled and chopped into 2cm pieces
- 185g celery, chopped into 2cm pieces
- 1 large brown onion, diced
- 1 garlic clove, finely diced
- 1 tbsp (30ml) olive oil
- 2.5L water
- 1 chicken stock cube
- 25g soup pasta (e.g. Risoni, Ditali)
- Heat the olive oil in a large pot.
- Add the chicken and brown it.
- Add the carrot, celery, onion and garlic to the pot.
- Cook for approximately 5 minutes, until the onions become translucent.
- Add the water and stock cube to the pot and bring to the boil.
- Reduce to a low heat and simmer for 1.5 hours.
- Add the pasta to the pot and cook for 10 minutes.
- Remove the soup from the heat and discard the layer of fat that’s formed on the top.
- Using a spoon, remove the chicken from the bone. The chicken should be tender and come off the bone with ease.
- Discard the bones and serve in soup bowls.
There’s not much more to say about this one. It’s a simple, rustic chicken soup that’s perfect in winter with a crusty loaf of bread on the side.