Simple Poultry Soup
You've already seen Basic Poultry Soup. "Simple" recipes are often the next step up in complexity from "basic" in Tyrian terms. Thus, rather than just tossing some chicken and carrots in a pot with a bit of broth, this soup takes a few extra steps. It's still not difficult or complicated, but it's not quite as one-note as the basic soup.
Here we start with Soup Vegetables and cook them a bit first to give our soup a nice base. From there the chicken and broth gets added, along with a little thyme, to complete the dish. After that it's just a matter of simmering until everything's cooked and the flavours have had a chance to mingle.
1 I adjusted my proportions a bit for this one and went a little lighter on the celery (3 ribs) and a little heavier on the carrots (2 medium carrots). The exact proportions aren't that critical though. Use what you have on hand or use what appeals to you in the moment. Back
2 I used two skinless, boneless chicken breasts for my soup, but any chicken parts will work. If your meat is bone-in rather than boneless, let it simmer in the soup until tender, then remove and pick the meat from the bones and add it back into the soup. Back
Here we start with Soup Vegetables and cook them a bit first to give our soup a nice base. From there the chicken and broth gets added, along with a little thyme, to complete the dish. After that it's just a matter of simmering until everything's cooked and the flavours have had a chance to mingle.
Simple Chicken Soup
Ingredients
- 1 recipe Staple Soup Vegetables1
- 1 tsp. fresh thyme or 1/2 tsp. dried
- ~300g chicken2
- 1L Poultry Stock
- salt and pepper, to taste
Directions
- Prepare your soup vegetables.
- Sprinkle in thyme and a little pepper.
- If your chicken is boneless, cut it into bite-sized pieces and add them as well. If the chicken is bone-in, you can just add the pieces whole -- bones and all -- for now. (Make sure you use more than 300g to account for the weight of the bones.)
- Add chicken stock and bring to a boil.
- Reduce heat to simmer and cook, covered for an hour or so.
- If your meat was on the bone, pull the pieces out at this point and let them cool enough to handle. Pick the meat from the bones and return it to the pot. Discard the bones.
- Season to taste with salt and pepper and enjoy!
1 I adjusted my proportions a bit for this one and went a little lighter on the celery (3 ribs) and a little heavier on the carrots (2 medium carrots). The exact proportions aren't that critical though. Use what you have on hand or use what appeals to you in the moment. Back
2 I used two skinless, boneless chicken breasts for my soup, but any chicken parts will work. If your meat is bone-in rather than boneless, let it simmer in the soup until tender, then remove and pick the meat from the bones and add it back into the soup. Back
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