Chicken soup: quick recipe for the classic (perfect for a cold)

I don't know what it's like in your house - but it's like this in our house: the very word “soup” makes my friend tear his hair out and would like to run for his life, far, far away. And I always remember that soup wasn't necessarily one of my favorite dishes in the past. Back then, when I came home from school and my mom announced that there was soup, she probably got one or two dumbfounded looks.

And just as it was with me and my mom then, it is with me and my boyfriend today. He's actually not a soup fan at all. And I actually say – because I was able to convince him with my chicken soup. So much so that the soup pot ended up emptying faster than I could see.

Especially on cold days, the soup is just good for you and warms your body and soul. It's nice and spicy and there's a lot to chew: pasta, chicken, carrots and lots of other vegetables, so it's definitely a complete meal.

And this is how it works:
1.Wash the chicken legs and put them in a large pot (here on Amazon)* give. Fill the pot at least halfway with water so that the chicken legs are completely covered. Add some salt and the peeled onion to the pot and simmer with the lid half closed over low heat for about 30-40 minutes. Skim off the foam occasionally. After half an hour of cooking, the onion can be removed.

2.Depending on how much water was lost through cooking, you can now add a little more (warm) water. Then peel the vegetables, cut them into small pieces and add them to the chicken. If you don't like pieces of vegetables in the soup, don't cut the vegetables into small pieces, but leave them in one piece. This means it can be easily removed before serving. Let the vegetables simmer for about 20 minutes.

3.Now season the soup with the instant broth. If you use cubes, the following applies: there is one broth cube for every half liter of water. If in doubt, use a little less broth and taste the soup again and again. Let everything simmer over low heat for another 30 minutes.

4.In the meantime you can put the pasta water on. Cook the pasta for about 10 minutes until cooked through.

5.Remove the chicken thighs from the soup and loosen the meat from the bones with a fork. Personally, I always remove the skin because I don't like eating it. Discard the skin and bones and return the pieces of meat to the soup. Stir.

6.Arrange a few noodles on a soup plate and pour the soup over them with a ladle. Garnish with chopped parsley. If you like, you can also season the soup with a little Maggi. But I always avoid it because I find the soup spicy enough.

By the way:The soup tastes even better the next day!

The chicken soup is quick to make because it requires little work. In total it has to simmer for around 1.5 hours. If that takes too long for you, we can recommend a pressure cooker.

In a pressure cooker, the pressure is increased. And this means that the water in the pot only boils at a temperature of over 100 °C. This means that food in the pot cooks much faster. The combination of pressure, steam and heat also ensures that nutrients and flavor are locked in. That's why soups made in a pressure cooker taste even more intense.

>You can buy a high-quality pressure cooker on Amazon here*

Note:Preparation in a pressure cooker is a little different because you can't simply lift the lid in between.

We recommend that you first cook the chicken with water in it (it's much quicker than in a normal pot) and then continue to use the pressure cooker without the lid, otherwise the vegetables will overcook. Be sure to follow the operating instructions and do not exceed the maximum filling height of the pot.

I like to eat a slice of bread with butter with the chicken soup. The bread tastes best fresh from the bakery when the crust is nice and crisp and the bread is light and airy on the inside. If you want to invest a little more time in the kitchen, you can of course make the bread yourself. That tastes the best.

you can bake, it tastes like it comes from a bakery.