Why use chicken thighs instead of chicken breast for soup?

Chicken thighs contain a bit more fat, making them much more flavorful and tender than chicken breast. They don't dry out quickly while simmering, which gives your soup a rich, full flavor and keeps the meat wonderfully soft.

Is it best to cook the pasta directly in the soup?

Yes, that's perfectly fine according to the cooking time on the package! The pasta will soon absorb all the delicious flavors of the broth. Not eating all the soup at once? Then cook the pasta separately and add it per serving, this prevents the pasta from soaking up all the liquid if you reheat the soup later.

What other vegetables can I add to this chicken soup?

This recipe is super versatile! Do you have any leek, zucchini, celery, or fresh tomatoes in the fridge? Simply chop them up and stew them along with the carrots and fennel. Ideal for using up leftover vegetables!

Chicken Noodle Soup Recipe

Name: Chicken Noodle Soup Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: meat from 4 chicken thighs (I prefer thighs, they have more flavor); 3 cloves of garlic; 1 sweet onion; 2 tablespoons of olive oil; 2 thick carrots; 1 small fennel; 1 teaspoon of honey; juice of 0.5 lemon; 1 tablespoon of apple cider vinegar; 1 liter of water; pepper and salt; thyme and bay leaf; pasta of your choice; bunch of parsley, finely chopped; cheese, grated

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45min

•

Easy

Is there anything more heartwarming than a steaming bowl of fresh soup? Chicken soup is the ultimate medicine for an off day and an absolute favourite for the whole family! In this easy chicken soup recipe, we use juicy chicken thighs for lots of flavour. Finish it off with some pasta and a generous handful of grated cheese. And a delicious, nutritious meal soup is on the table.

Ingredients

What do you need?

Quantity: 4P

meat from 4 chicken thighs (I prefer thighs, they have more flavor)
3 cloves of garlic
1 sweet onion
2 tablespoons of olive oil
2 thick carrots
1 small fennel
1 teaspoon of honey
juice of 0.5 lemon
1 tablespoon of apple cider vinegar
1 liter of water
pepper and salt
thyme and bay leaf
pasta of your choice
bunch of parsley, finely chopped
cheese, grated

Preparation method

How do you make this?

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Cut the meat into strips.

Sauté the finely chopped garlic and onion in a large pot with oil. Peel the carrots and cut them into slices. Finely chop the fennel. Add the carrot and fennel to the pot and let it sauté for 5 minutes. Make a mixture of honey, lemon juice, and vinegar. Deglaze the vegetables with this. Let it evaporate completely while stirring (smells wonderful!).

Deglaze with water and season with pepper, salt, thyme, and bay leaf. Add the strips of chicken and let it simmer gently for 10 minutes.

Skim off the fat and foam from the soup using a ladle.

Add the pasta and let it simmer according to the cooking time of the pasta.

Place the finely chopped parsley and grated cheese in a jar on the table.