I know it is little bold to claim the best chicken soup recipe, but you have to understand that I’m very biased here, because I looove chicken soup, especially with my grandmothers’ homemade noodles. It’s been very cold lately in continental Croatia and hot soups are exactly what I want to (read: need to) eat right now. There is something comforting in a bowl of hot chicken soup. It makes you warm when you’re cold and it heels everything, from flu to heartache. Note, I’ve listed the mount of ingredients below. That isn’t really fixed, just like in some of my other recipes you can put as much (or as little) of each ingredient as you like.
1 Parsley (taproot and leaves)
200g of Chicken Breast
1 Bouillon cube
|1. Peel and rinse carrots, parsley and celeriac. Cut carrots and parsley taproots lengthwise.|
|2. Rinse the chicken breasts and slice them in smaller parts (if they are thick) so they cook faster.|
|3. On two tablespoons of oil sauté vegetables from first step. For about 1-2 minutes.|
|4. Add one liter (4 cups) of water and chicken. Put in half a teaspoon of salt. Put a lid on and let it get to a boil.|
|5. After it starts to boil, reduce the heat and add a bouillon cube. Also add some pepper if you wish and leave it to cook for at least 30 minutes. (You’ll know it’s cooked when carrots are totally soft and chicken almost falls apart)|
|6. Per need add some water as you go along.|
|7. After it’s done, remove celeriac and parsley root. Carrots and chicken cut into small parts. Carrots and chicken put back into a soup and let it come to a boil again.|
|8. Put in noodles and cook for couple of minutes.|
|9. Serve into a bowl and bon appétit!|
What is your all time favorite „heeling soup“? Feel free to write to me in the comments below. Discussions on food and music are always welcome here on Fishing On Clouds.
Until next time,