Chicken Soup |

Posted on

17 September 2012



Chicken Soup

Chicken Soup


2 pieces of chicken per person (any part -- thighs, drumsticks, wings, breast can be used)
3 cubes of chicken stock (based on a middle-sized pot for about 4 people)
1 large onion
1 garlic clove chopped
1 large carrot
1 celery stalk
Chopped parsley
Sprinkles of salt and pepper
Dash of olive oil
Cold Water


  • Heat up olive oil in your soup pot on medium-low
  • Add the garlic and onions in the pot and cook until brown
  • Then add the diced vegetables and a sprinkle of salt
  • Cook until the vegetables are soft
  • Add the chicken pieces and cook for several minutes
  • Add the chicken stock and water
  • Bring to a boil and simmer for 10 minutes or until chicken pieces are cooked. The longer the soup simmers, the better it will taste
  • Add parsley a few minutes before serving
  • Serve with rice, vermicelli, toast, or grilled cheese sandwiches.
Cooks Note

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