Quick 45-Minute Chicken Soup (from Chicken Breats)
Quick and easy chicken soup that requires only 30 minutes cooking time. The best 3 words to describe it are healthy, filling, comforting.
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Servings: 4
Ingredients
- 1 onion fresh or frozen
- 6 carrots* (approx. 400 g) fresh or frozen
- 6 celery sticks (approx. 400 g) or fennel
- 1 large leek fresh or frozen
- Olive oil
- 2 L hot water
- 2 chicken breasts (approx. 400 g)
- 2 cm fresh ginger optional
- ½ teaspoon fennel seeds
- 3 cloves
- 3 back peppercorns or ¼ teaspoon black pepper
- Salt
Instructions
If you use fresh vegetables
- Wash the vegetables. Peel and dice the onion. Peel the carrots and cut them into thin slices. Cut the leek and the celery into thin slices as well.
- Heat a large stock pot with olive oil. When hot, sauté the onion until translucent.
- Add the vegetables and sauté for several minutes over medium-high heat. You want them to be slightly caramelized to add lots of flavors to the soup.
- Add the water ginger, fennel seeds, cloves, peppercorns and salt to the water. Finally, put the whole chicken breasts into the stockpot.
- Cover with a lid and simmer for 30 minutes over medium heat.
If you use frozen vegetables
- Add all the frozen vegetables, the chicken (even frozen) and the remaining ingredients (including a little olive oil) to the pot and immediately add the water. Cover with a lid and simmer for 30 minutes over medium heat.
For the chicken
- After 25 to 30 minutes, take out the chicken breasts and place them on a cutting board. Shred the chicken using two forks (see post above for step-by-step pictures). Add the shredded chicken back to the soup.
Notes
*Time-saving tip: use frozen vegetables. You can find frozen sliced carrots, sliced leek and diced onions at any supermarket. Note that the soup will have a little less flavor, compared to using fresh veggies which can caramelize before you add the water.
Can I add frozen chicken to the soup? Yes you can. Simply add it to the pot after you added the water and simmer the soup over medium heat. The chicken will thaw and remain tender.
Can I add pasta? You can either add add shell pasta (or any other type of small pasta) directly to the soup if you will eat it straight after cooking or pre-cook the pasta (drain them when slightly underdone) and add them to the soup when reheating it.
How to store chicken soup? You store it in air-tight containers and keep it in the fridge for up 2 to 3 days.
How to freeze chicken soup? Only freeze the chicken soup if none of the ingredients were frozen. You can store it in the freezer for up to 3 months.
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