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.
Ingredients
- 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
Instructions
- 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.
Notes
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.