Description
A comforting chicken soup with tender chicken, fresh vegetables, and delicate vermicelli noodles in a wholesome broth.
Ingredients
Scale
- 1 whole chicken (about 1.8 kg)
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 onions, quartered
- 1 garlic clove, crushed
- 4 sprigs of fresh thyme
- 2 bay leaves
- 1 teaspoon of whole peppercorns
- Water (about 2.5 liters)
- 2 liters of homemade chicken broth
- Shredded chicken meat from the broth
- 100 grams of vermicelli
- 2 additional carrots, sliced
- 2 additional celery stalks, sliced
- 1 clove of garlic, minced
- 1 onion, diced
- 4 sprigs of fresh thyme
- 25 grams of unsalted butter
- 1 chicken bouillon cube (optional)
- Salt and pepper to taste
Instructions
- Prepare the Broth: Peel and chop the carrots, garlic, and onions into large pieces. In a large pot, place the whole chicken and add the chopped vegetables, thyme, peppercorns, and bay leaves. Fill the pot with water until it just covers the chicken.
- Cook the Broth: Bring the pot to a gentle boil over medium heat. Once boiling, reduce the heat and let it simmer with the lid on for about 90 minutes, or until the chicken is tender and easily pulls away from the bones. Skim off any foam that appears on the surface during the first 30 minutes.
- Shred the Chicken: After cooking, carefully remove the chicken from the broth and shred the meat with two forks. Strain the broth to keep only the liquid, discarding the vegetables and seasonings.
- Make the Soup: In a clean pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 2 minutes until fragrant. Add the sliced celery and carrots, sautéing for about 5 minutes until softened but not browned.
- Combine and Simmer: Pour the strained chicken broth into the pot, adding more water if needed to make up to 2 liters. If desired, add the bouillon cube for extra flavor. Stir in the fresh thyme and the shredded chicken. Mix well.
- Cook the Vermicelli: When ready to serve, raise the heat to medium-high. Once the soup begins to boil, gently add the vermicelli and cook for 2 to 3 minutes or according to package instructions. Adjust seasoning with salt and pepper, if necessary.
- Serve: Ladle the hot chicken soup into bowls and enjoy immediately!
Notes
Let your chicken soup cool completely before transferring it to airtight containers for storage. Keep it in the refrigerator for up to 3 days or freeze it in portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg