Description
A comforting and nourishing soup made with free-range chicken and vibrant vegetables, perfect for chilly days or whenever you need a pick-me-up.
Ingredients
- 2.2 lbs (1 kg) free-range chicken (whole or assorted cuts)
- 4 medium potatoes, peeled
- 2 peeled carrots
- 2 leeks, trimmed
- 1 brown onion, halved
- 1 celery stalk, trimmed
- 4 peeled garlic cloves
- ½ inch (1 cm) piece of peeled ginger
- 4 bay leaves
- A handful of fresh parsley, chopped
- ¼ teaspoon turmeric
- 1 teaspoon black peppercorns
- 1 ½ teaspoons sea salt (adjust to taste)
- 1 cup fideo noodles or angel hair pasta
Instructions
- Place the chicken and prepared vegetables into a large pot. Add bay leaves, turmeric, black peppercorns, and sea salt.
- Cover everything with water, ensuring all ingredients are submerged.
- Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer for at least 2 hours.
- Halfway through, taste the broth and adjust seasonings as needed.
- Remove the chicken, potatoes, carrots, and leeks from the pot and discard the bay leaves.
- Shred the chicken and strain the broth through a fine mesh strainer.
- Return the boiled vegetables and shredded chicken to the pot with strained broth.
- Bring the broth back to a boil, stir in the fideo noodles, and cook until al dente.
- Ladle the soup into bowls, topping each with freshly chopped parsley. Serve hot.
Notes
For added flavor, consider roasting the vegetables or chicken before simmering. Adjust salt and pepper to taste throughout the cooking process.
