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Easy Chicken Soup

Tender fall-off-the-bone bite sized chicken pieces in a nourishing soup accompanied with potatoes and carrots. Perfect with rice or toast especially when feeling under the weather.


  • 800g-1 kg chicken thighs cut bite sized Washed, trim off skin/fat and lightly salt the pieces
  • 1 medium yellow onion sliced thinly
  • 1 carrot cut into chunks
  • 1 potato cut into chunks
  • 1/2 piece chicken stock cube can sub with salt if preferred


  • Add in some oil in a medium/large pot. In go the sliced onions. Cook for a few minutes till onions are nice and soft.
  • Add in chicken pieces. Don't toss yet. Allow to brown off then toss around till outside is cooked. Pour water into pot till chicken pieces are covered.
  • Once boiling, turn flame down to a simmer. Allow to simmer for 40mins uncovered.
  • Add in potatoes and carrots. Increase flame till boiling again, then turn down and simmer for 15 mins. Crumble in stock cube and give it a mix. Garnish right before serving. Ladle into bowls.


Top Tips:
  • I find chicken thighs highly flavourful for these kinds of recipes.
  • Remove any skin/fat from chicken pieces and lightly salt before placing into pot to cook. Brown them on the outside first before adding water.
  • You may use salt in place of stock cube.