I learnt how to do this soup from my mom. She would make it particularly in the winter, when we would not feel very well, our throats will be sore and we couldn’t eat much. So a warm chicken soup would do the trick.
I did change a bit her recipe, as she would actually remove the chicken completely from the soup and make a different dish with it. I kept the chicken to make the soup a bit more consistent. Otherwise, you might be hungry in the middle of the night.
Ingredients
2 chicken breasts
1 yellow onion
3-4 carrots
1 potato
wheat noodles
1 1/2 tbsp Vegeta
Herbes de Provence
parsley (preferably fresh)
pepper to taste
Instructions
Put the chicken to boil in medium pot. Once the water boils, reduce the heat to medium. Scoop the foam forming on top of the water, until there is none forming and the water is clear.
Peel the carrots, potato and onion. Add them to the soup (whole, not chunks), together with Vegeta and Herbes de Provence. Let everything cook until the veggies are cooked (carrots can be pierced with a fork and the onions starts to split in layers).
Remove all veggies and the chicken from the soup. Put the noodles to boil for about 5min. In the meantime, cut the carrots and potato in small chunks. Do the same with chicken. Discard the onion.
Put everything back in the soup, add more vegeta if needed, pepper to taste.
Serve hot with freshly cut parsley.
Bon appetit.
My journey in the kitchen 