ibİpek Baro Nutritionist← All recipes

Soups

Chicken Soup

A simple homemade soup made with broth from whole chicken legs. It has chunky potatoes, carrots, onion and vermicelli, and is finished with a squeeze of lemon. One pot of poached chicken gives you two meals: half the chicken goes into the soup, and the rest, with a little of the broth, turns into an easy chicken and chickpea pilaf for another day.

Prep15 minCook65 minTotal80 minServes4
Made to nourish,
made to enjoy.

What you'll need

Ingredients

  • 3 whole chicken legs (thigh + drumstick)
  • 1.6 L water (1.2 L for the soup, 400 ml for the pilaf)
  • 1 bay leaf
  • 1 tsp salt
  • 2 medium potatoes, cut into large cubes
  • 2 carrots, cut into large chunks
  • 1 large onion, cut into large chunks
  • 1 celery stalk, roughly chopped (optional)
  • 60 g vermicelli
  • 1/2 tsp black pepper
  • 1 lemon, to serve

Step by step

Method

  1. 01

    Place the chicken, water, bay leaf and salt in a pot. Bring to a boil, skim off the foam, then simmer with the lid slightly open for 40 minutes.

  2. 02

    Remove the chicken and let it cool slightly. Shred the meat off the bones and skin. Keep half for the soup and set the other half aside for the pilaf.

  3. 03

    Strain the broth. Reserve 400 ml for the pilaf and return the rest to the pot.

  4. 04

    Bring the broth back to a boil. Add the potatoes, carrots, onion and celery (if using), and cook over medium heat for 15 minutes.

  5. 05

    Add the vermicelli and cook for another 8 minutes.

  6. 06

    Stir in the reserved chicken, season with black pepper and simmer for 2 more minutes.

  7. 07

    Serve hot with a squeeze of lemon.