During cold season, there is one dish that modern research actually shows helps our bodies get rid of the virus faster - chicken soup. In this article you will find out which ingredients should not be missing in a classic recipe for chicken soup and what variations the popular dish has.
This recipe is for pure chicken soup, but if you prefer you can also make it with an egg and yogurt stock.
what do you need:
- 4 chicken thighs
- 2 potatoes
- A carrot
- 1 onion
- 30 grams of vermicelli
- 1/2 bunch of parsley
How to prepare the classic chicken thigh soup recipe:
Step 1: Add about 2 liters of water to a large saucepan. Add the chicken thighs and season with salt to taste (about 1/2 teaspoon). The more chicken, the stronger the broth will be and the more delicious the soup will be.
- Tipp: If you have a grandmother in the village or some other connection to the village, it is best if you source your organic meat from there. Then the soup will be even tastier! However, remember that organic meat needs to be cooked for at least an hour to become fully cooked. A foam will likely form during cooking and you should remove it. Once the meat is cooked, remove it from the broth and strain.
- Notice: You only need a fork to check if the chicken is cooked. If it comes away easily from the bones, it's ready.
Step 2: Cut the vegetables into small cubes.
Step 3: First add the carrot and onion to the broth. After cooking for 5 minutes, add the chopped potatoes. After another 5 minutes, add the shredded vermicelli and cook until the vermicelli and potatoes are completely cooked.
Step 4: Debone the cooked chicken legs and cut them into small pieces to add to the soup.
Step 5: Finally, after removing the chicken soup from the heat, sprinkle it with finely chopped parsley.
- Tipp: It is not necessary to cook the chicken soup with the parsley, so it stays fresh, does not lose any of its useful substances and at the same time tastes good enough.
More ideas for preparation
- If you prefer stocked soups, make stock with 1 egg and 200 grams of yogurt. Add it to the chicken soup in a thin stream and very slowly, but make sure it is not hot.
- You can also try another variation on a chicken soup recipe that is a little more unconventional. In the recipe for chicken soup with sticks, do not add any vegetables, only dill. This will bring out the flavor of the chicken even more.
Notice: Many hosts add a bouillon cube to refine the chicken soup. However, this makes the soup taste a little more “artificial”. If you have enough chicken, your soup will be hearty enough without adding broth, but if you have less meat, you can use this trick.
Extremely nutritious and delicious chicken noodle soup
This quicker version of homemade chicken noodle soup forgoes a whole chicken and uses boneless, skinless chicken thighs instead. The soup still tastes incredibly good, filling and classic. The significantly shorter cooking time means this chicken soup can be made from scratch on a weeknight. We recommend chicken thighs for this soup because of their flavor and soft texture, but if you prefer, chicken breasts will also work.
You need for 6 servings:
- 2 tablespoons butter or olive oil
- a large onion, chopped
- 2 large carrots, diced
- 2 stalks celery, chopped (optional)
- Heaping tablespoon minced garlic (4 cloves)
- 2 bay leaves
- 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 0.5 kg skinless, boneless chicken thighs (4 or 5 legs)
- 2 liters of chicken broth
- 140 g egg noodles (or pasta of your choice)
- Salt and pepper, to taste
- fresh parsley, finely chopped
- Water or more broth as needed
Here's how to make the chicken soup recipe
- Melt the butter in a large pot over medium heat. Add the onions, carrots and celery. Cook the onions, carrots, and celery, stirring every few minutes, until the vegetables begin to soften; 5 to 6 minutes.
- Stir in the garlic, bay leaves and thyme. Cook the garlic while stirring it in the pan, about 1 minute.
- Pour in the chicken broth and bring the soup to a simmer. Taste the soup and adjust the seasoning with salt and pepper. Depending on the broth you use, you may need to add 1 or more teaspoons of salt.
- Dip the chicken thighs into the soup so that they are covered in the broth. Bring the soup to a simmer, partially cover the pot with a lid, and cook, stirring occasionally, until the chicken thighs are cooked through, about 20 minutes.
- If the broth becomes too weak during this time, add a splash more broth or a little water. Turn heat to medium-low.
- Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until cooked through, 6 to 10 minutes depending on the type of noodles.
- While the pasta is cooking, cut the chicken into strips or cubes. Return the chicken to the pot and taste the soup again. Adjust the soup with more salt and pepper if necessary. Stir in the parsley and serve.
Interesting facts: Why does chicken soup help with a cold?
Modern research has actually shown that chicken soup, more than other hot liquids, increases mucus flow and helps the body get rid of the flu virus. Chicken meat is rich in an amino acid called cysteine, which helps loosen secretions. This effect is further enhanced by the addition of spices such as pepper and garlic.
Would you prefer a vegetarian soup?Here you will findsimple and delicious recipes for cold winter days!
