Chicken soup or broth

Ingredients

• 1 tablespoonoil
• ½ largeonion, chopped
• ½ clovegarlic
• 1 tablespoonchicken seasoning
• 2 litreswater
• 1carrot, cut in half
• 1 stickcelery
• 1 sprigparsley
• ¼red pepper, in a piece
• 1bone-in chicken breast
• 1 teaspoonsea salt
• ½ teaspoonground white pepper
• 4potatoes, diced
• 1 largecarrot, grated
• 180 ml (¾ cup)angel-hair vermicelli
• 1chicken breast, cooked in the broth and shredded (optional)
• 120 ml (½ cup)chopped coriander, to serve

Instructions

1. 1

   Soften the aromatics

   Heat the oil in a saucepan. Add the onion and garlic and cook until the onion is translucent. Stir in the chicken seasoning and cook for 1 minute.

2. 2

   Simmer the broth

   Add the water and the halved carrot, celery, parsley, red pepper, bone-in chicken breast, salt and white pepper. Simmer over medium-low heat for 35–40 minutes, or until the chicken is cooked through, skimming off foam and any residue from the surface as needed. Strain the broth and shred the chicken if using it in the soup.

3. 3

   Cook the potatoes

   Return the broth to the saucepan. Add the diced potatoes and cook for 10 minutes, or until tender.

4. 4

   Add noodles and chicken

   Stir in the grated carrot, vermicelli and shredded chicken, if using. Cook for a couple of minutes.

5. 5

   Serve the soup

   Serve hot, sprinkled with chopped coriander.

What is chicken soup?

Chicken soup is a familiar home-cooked dish in many parts of the world, built around chicken simmered in a savoury broth. This version pairs the broth with potatoes, grated carrot and fine noodles for a more substantial bowl.

The recipe’s method separates the broth-making stage from the vegetables and noodles that finish the soup. That keeps the liquid easy to strain while letting the potatoes cook until tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 24g protein, 43g carbs, 9g fat.

Most of the carbohydrates come from the potatoes and vermicelli, while the chicken provides most of the protein and the oil contributes fat. The salt and chicken seasoning are the main sources of sodium, though the exact amount depends on the seasoning used. To balance the bowl, serve it with a side of vegetables and keep the added salt modest if your seasoning is already salty.

Building flavour in the broth

Aromatics first: cooking the onion and garlic in oil softens their flavour before the water goes in. A minute with the chicken seasoning helps distribute it through the base.

Whole ingredients: the halved carrot, celery, parsley and piece of red pepper flavour the broth as the chicken simmers. They are strained out before the diced potatoes are added.

Getting a clear, savoury broth

Gentle simmer: keep the liquid at a medium-low simmer rather than a hard boil for the 35–40 minutes. Remove foam and residue from the surface when needed.

Strain carefully: take the chicken out with the broth, then strain the liquid before returning it to the saucepan. Shred the cooked chicken if you want it in the finished soup.

Cooking the vegetables and noodles

Potatoes first: give the diced potatoes 10 minutes in the strained broth, checking that they are tender before moving on. Their size can affect how quickly they cook.

Noodles last: add the grated carrot and vermicelli only near the end, along with the shredded chicken if using. Fine pasta cooks quickly, so follow the recipe’s short cooking time and serve promptly.

Serving it hot

Coriander finish: scatter the chopped coriander over the soup just before serving for a fresh, herbal note. Keep it as a garnish rather than simmering it in the broth.

Make it a meal: serve the soup on its own or alongside bread. The potatoes, noodles and chicken already give each bowl a mix of comforting, filling elements.

Recipe notes & tips

• Keep the broth at a gentle simmer so it does not boil vigorously.
• Skim the surface as needed while the chicken cooks.
• Cut the potatoes into similar-sized cubes so they cook evenly.
• Check the chicken is cooked through before removing it from the broth.
• Add the vermicelli near the end because fine noodles cook quickly.
• Sprinkle on the coriander just before serving.

Variations

• More vegetables: Add extra diced carrot or celery when the potatoes go into the broth.
• Herb swap: Use chopped parsley in place of coriander for a different fresh finish.
• Heartier bowl: Add more shredded chicken when you stir in the vermicelli.
• Peppery broth: Adjust the white pepper to taste before serving.
• No noodles: Leave out the vermicelli for a potato-centred soup.

Common mistakes to avoid

• Boiling the broth hard: It can make the liquid cloudy; keep it at a gentle simmer.
• Skipping the skim: Foam and residue remain in the broth; remove them from the surface as needed.
• Adding noodles too early: They can become overly soft; stir them in near the end.
• Uneven potato cubes: Some may soften before others; cut them into similar-sized pieces.
• Overcooking the chicken: It can become dry; check that it is cooked through and remove it from the broth then.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a saucepan until steaming hot; the noodles may soften as they sit in the broth.

Frequently asked questions