Classic Cozy Chicken Soup
This comforting soup is perfect for warming you up on chilly days or as a soothing home remedy when you're feeling under the weather!
Servings: 4
Calories: 376kcal
Equipment
- Thermomix
- Schneidebrett und Messer
- Sieb
Zutaten
- 2 Chicken thighs, back bone removed e.g., Kikok or corn-fed
- ½ bunch Fresh dill
- ½ bunch Fresh parsley
- 1 Carrot or 3 baby carrots
- 1,4 l + 400 ml water
- 2 Bay leaves
- 1 Yellow onion whole
- 3 tsp Salt
- ½ - 1 tsp Black pepper
- 1 tsp Organic vegetable bouillon
- 200 g Fine vermicelli noodles
To serve:
- etwas Fresh parsley or dill, for garnish
Zubereitung
Prep:
- Rinse the chicken thighs under cold water and pat dry.
- Peel the onion and trim the ends. Peel the carrots and slice them into coins.
Instructions:
- First, add 1.4 L water, chicken thighs, carrots, onion, bay leaves, parsley, dill, 1 tsp salt, and vegetable bouillon to the mixing bowl and cook for 60 min / 100°C / Reverse / Gentle Stir (Spoon Speed).
- Once done, carefully remove the chicken and strain the broth through a fine-mesh sieve. Pour the strained broth back into the mixing bowl, top up with 300 ml water, and bring back to a boil for 5 min / 100°C / Speed 1.
- Next, add the noodles, 2 tsp salt, and pepper to taste. Cook for 5 min / 100°C / Reverse / Speed 1 until noodles are cooked through. Taste and adjust seasoning if needed.
- Discard the skin from the chicken thighs and shred the meat off the bones into bite-sized pieces.
- Ladle the hot soup into bowls, add a good handful of shredded chicken, and garnish with fresh parsley or dill. Serve warm and enjoy!
Notes
Feel free to toss the cooked carrots back into the soup when serving!
I love using high-quality corn-fed chicken (like Kikok) here—the special diet gives it a much richer, more aromatic flavor and wonderfully firm meat.
