When I’m feeling like a domestic goddess, I will cook down a whole chicken for hours and hours to make a really hearty and nourishing soup.
When I’m partially sleep deprived, tired and have little to no motivation to be any kind of goddess, let alone the domestic kind, I make my cheat’s version of chicken soup.
Still delicious and full of the good stuff, but it takes less than an hour to make and most of that time is spent sitting on the couch waiting for it to cook (you can also spend this time whining to your boyfriend about how sleep deprived and tired you are – totally optional of course, but I found it was a great way to pass my time).
For the soup, I actually made things even easier by getting myself a… wait for it… SOUP PACK from the produce section of the supermarket. *Gasp, shock, horror.* I know. But it was Monday, and our veggie box wasn’t arriving until Wednesday and I really didn’t want to buy kilos of veggies just to pinch a bit of each for my soup. The pack was the way to go! It came with 2 sticks of celery, carrots, a swede, a parsnip, an onion and potatoes. I used everything except for the potatoes, and also added in some mushrooms, 1/4 head of cabbage, garlic and loads of ginger that I already had in my fridge.
For the chicken part of the soup, I used a kilo of free range chicken thighs instead of a whole chook. I do love making soup from the whole chicken, because there’s so much goodness in a nice bone broth, but sometimes you just have to take the easier route and that’s a-ok too!
I sauteed the onion and garlic in some olive oil in a large pot, added the chopped veggies (minus the cabbage and mushrooms – I don’t like those overcooked so I add them in at very end with the noodles) and sauteed them a little further before layering over the chicken thighs and adding in 2L of water, Himalayan salt, whole peppercorns and 2 thumb sized knobs of ginger that I sliced up.
I brought it all to the boil, before turning it down to a gentle simmer, popping on a lid (this pot has little holes in the lid for the heat to slowly drain from – if you don’t have have a pot like this, simply leave the lid slightly ajar so the pot’s not completely covered) and then I left it to cook away for about 15mins.
I checked on it maybe 1-2 times in that 15mins? It was only to see if there was any muck on the top that needed to be skimmed off (if you’re not sure what that is, it will look like a bit like dirty froth and is easily removed with a spoon).
After 15mins of gentle simmering, I took the chicken thighs out of the pot, turned the heat back up, threw in a packet of brown rice vermicelli noodles (I picked these up for just a few dollars at Woolworths in the Asian section), the cabbage and mushrooms and let it boil away on high for 5mins while I sliced up the cooked chicken.
After the 5mins, I turned the heat off, added the chicken back in, tasted it and ended up adding 2 tablespoons of GF soy sauce for a bit of an extra flavour kick.
To serve, I ladled them into bowls, topped each with fresh chilli and spring onion and a wedge of lime. I know it sounds a bit odd to serve chicken soup with lime, but trust me when I say it goes so well with the soy sauce, ginger, chilli and spring onion!
I hope this recipe makes it into your rotation this week, and if it does, please take a snap of it and send it to me (or post it on Instagram and tag me) so I can share your almost-a-domestic-goddess chicken soup photos on here!
Enjoy my loves, and guess what? It’s FriYAY tomorrow! *does happy dance*
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 swede, peeled and diced
- 1 parsnip, peeled and diced
- 1kg chicken thighs, excess fat trimmed (free range/organic chicken preferred)
- 1 teaspoon Himalayan salt
- 10 peppercorns
- 1/4 head of cabbage, thinly sliced
- 10 mushrooms, sliced
- 200g vermicelli noodles
- 2 thumb sized knobs of ginger, sliced
- 2 tablespoons soy sauce (optional)
- To garnish: fresh chilli, spring onion and lime wedges
- Heat oil in a large pot.
- Saute onion and garlic for 1-2 minutes, until fragrant.
- Add diced carrot, swede and parsnip and saute for a further 1-2 minutes.
- Arrange chicken thighs on top of veggies and pour over 2L of water and add salt, peppercorns and sliced ginger.
- Bring soup to the boil, then reduce to a gentle simmer and let it cook mostly covered for 20 minutes. If any scum floats to the surface, just gently skim off with a spoon.
- Take the cooked chicken thighs out of the pot, set aside and turn the heat back up to a boil.
- Add to the pot the vermicelli noodles, cabbage and mushrooms and cook for 5 minutes before turning off.
- Slice/shred the chicken thighs and add back to the pot and stir through to reheat.
- Taste the soup, if it needs more flavour add the soy sauce and stir through.
- Serve garnished with sliced chilli, spring onion and a wedge of lime.