Chicken Soup I
Few soup recipes are as satisfying as a well-made Chicken Soup I. The star here is chicken thighs, supported by a short list of everyday ingredients. Low and slow is the secret — the longer simmer lets chicken thighs soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 2h
- Total 2h
- Level Easy
Ingredients
- Chicken Thighs, boneless (easiest)
- Carrots, chopped into bite-sized chunks
- Celery, cross-cut into 5–10 mm slices
- Liquid chicken stock, or 2–3 vegetable stock cubes
- Dill, either dried dill leaf tips, or 1 bunch finely-chopped fresh dill
- Water
- Salt
Method
- Put chicken into cold or room-temperature water in a pot on the stove and set heat to bring it to a boil. As it heats up, a surface foam develops prior to the boil. We want a clear soup broth, so use a big spoon or small strainer to skim the foam and other "debris" away into a container. Discard the foam.
- Remove chicken thighs from the pot and chop them into roughly bite-size pieces on a chopping board. The chicken may tend to fall apart anyway as you handle it. While chicken is out of the pot, it's a good time to clear the broth further if desired.
- Add the chicken pieces back into the pot.
- Add carrots, celery, dill, and stock to the pot. Adjust heat to bring back to a simmer.
- Simmer for at least 30 minutes (an hour is better, hours even better) to cook the chicken and mix the flavors.
- Lightly salt to taste; individual diners can add more salt to their bowls if desired.
Tips for the best Chicken Soup I
- Keep the simmer gentle. A hard boil toughens chicken thighs and drives off the liquid too fast.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
Serving ideas
Serve hot with crusty bread or warm flatbread for dipping.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Chicken Soup I ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How long does Chicken Soup I take to make?
About 2 hours in total — roughly under an hour of preparation and 2 hours of cooking.
Is this Chicken Soup I recipe hard to make?
It is rated hard: 7 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for chicken thighs?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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