My Favorite Chicken Soup

Today I am going to introduce you to my favorite chicken soup, which was invented by my hubby. I am often asked how we do in the kitchen, and my answer always is, he cooks, I bake. There is a reason my blog is called “Jenny is baking”, I enjoy doing things step by step, measuring ingredients. Being exact is more my thing. I find it amazing that you can make so many different creations with flour, butter, sugar, and eggs. But let’s get back to the topic at hand: chicken soup. This soup is the perfect soul food. It contains delicious chicken shreds, creamy potatoes, carrots and peas as vegetables and is made with broth from scratch. I have been fortunate enough to eat this soup when I was sick and it did warm my soul.

This soup does require quite a bit of time. I would suggest starting the broth the night before. But even if you do that, this soup will need to simmer for a few hours for it to develop its flavor. My husband likes to prepare a lot of broth to freeze part of it. Once that part is done, the soup itself is not so difficult, you need to peel and chop the vegetables and shred the chicken more or less. My husband graciously allowed me to publish the recipe here. He did a lot of trial and error to arrive at this version. It works very well in Germany with German ingredients. I am grateful I got the permission to share this delicious chicken soup with the world.

Print Recipe

Warming Chicken Soup

Serves: 6-8 persons

Prep Time: 30min – Cooking Time: 3hrs 30min

This warming chicken soup is made with homemade broth and does require a bit of time. You will be rewarded with a soup with intense flavors.

Ingredients

• Broth
• 3 carrots
• 1 onion
• ½ cellery root (or three stalks of celery)
• 1 stalk celery
• 2 garlic gloves
• 1 full stock chicken
• 2 bay leaves
• 1 sprig of parsely
• 1 sprig of rosemary
• 1 sprig of thyme
• 1 teaspoon of tomatoe paste
• 1 teaspoon of soy sauce
• 1/2 teaspoon of Marmite (optional)
• 1 or 2 pieces of parmesan cheese rind (optional)
• 
  
• Soup
• Additional chicken breast, if desired
• 2 kilos of potatoes, half mealy ones and half waxy ones
• 3-4 carrots
• Fresh or frozen peas as desired
• Salt, pepper, and fresh parsely

Instructions

1

The broth can be prepared the day before and be frozen. Peel the carrots, onion and celery root and cut into large chunks, including the stalk of celery. Peel the garlic and press down with the blade of a knife. Add all ingredients for the broth to a large pot and fill up with about 4-5 liters of water. Bring to a boil and then reduce heat to medium. Let simmer for about 1-2 hours. Take out the chicken and strain the broth. The leftover vegetables can be used elsewhere. You should have about 4-5 liters of broth, which you can freeze.

2

Shred the chicken and set aside.

3

For the soup peel the potatoes and cut in cubes, try to cut part of the mealy potatoes into very small pieces, these will later become the creamy part. Bring your broth to a boil and add all prepared potatoes. Once boiling, reduce heat and let cook for about 45 minutes. Season with salt.

4

Peel and cut the carrrots, add to the soup together with the shredded chicken and if using any, additional chicken breast cut into pieces. Let cook for 35 minutes. Add the peas during the last ten minutes. Season with salt, pepper and parsely. Serve with fresh parsely.