This wasn’t supposed to be a post about chicken soup. Yup, it was supposed to be breakfast eggs with tomato. But more often then not, we bloggers have to improvise for various reasons. My reason today, was that Rob (my husband) woke up with a cold and a sore throat. And I know that chicken soup is the best remedy. So, change of plans. After a morning visit to the playground with James, I went back to the grocery store for more shopping. That’s what’s so great about blogging, it’s flexible.
So if you, my friends, are feeling a little bit under the weather, or if you just want something hearty and warming after a long day, please come along with me and make this chicken soup.
Cooking the chicken
Now if you prefer, you can use ready made chicken stock. Most supermarkets sell good quality stocks. In which case, you either just quickly cook your chicken meat on the stovetop. Just get a few pieces of boneless meat and cook it in a pan for 20 mins. Or you can also use ready roast chicken. My local market has excellent quality roast chicken that I often bring back home with me.
Or make it from scratch:
Get a whole chicken, cut in pieces and wash it. In a Dutch oven or big pot bring water to boil and add the chicken. Have enough water to cover the meat. Boil it for 20-25 mins. Do the fork test. Pinch it all the way down and if no red/pink juice comes, its ready.
Put it aside to cool when done. Once cool, remove the skin and shred the chicken. Discard the skin and bones.
Making the soup
In the same broth add some more water and bring to boil. Add the chopped carrots, sliced leeks and chopped onion. Add also the wholegrain pasta in the pot. I love wholegrain pastas. Much healthier and they are less processed than the regular pasta, therefore they contain more fiber. They also contain vitamin B and several minerals which are vital for our health. But honestly, I love how they taste, so flavorful! Check out for yourselves, boil some wholegrain pasta, strain, add salt and pepper and parmesan cheese. Then tell me if you loved it or not.
Anyway, back to the recipe! I am a rambler :). So your veggies are boiling in the pot together with pasta. Season with salt and pepper and a little bit of smoked paprika. This gives the flavor another dimension. After around 15-20 mins they should be done. So 1-2 mins before the end, sprinkle in some parsley. Remove from heat and add the shredded chicken.
When you serve, sprinkle the bowls with some more parsley (or whatever herbs you like) and chopped spring onions. Bon appetit!
Chicken Soup with wholegrain fusilli
if you are looking for a hearty, easy soup recipe to warm up your tummy, look no further. Make this delicious chicken soup with wholegrain fusilli and smoked paprika. The wholegrain pasta is such a healthy option and so delicious. Also, the smoked paprika adds such a beautiful depth to the chicken soup.
- 1 whole chicken cut in pieces
- enough water to cover the chicken
- 2 leeks, sliced
- 2 carrots, chopped
- 1/2 onion, chopped
- 1/2 pack wholegrain fusilli pasta (250 g / ard 8 oz)
- 1 tsp smoked paprika
- bunch of parsley, chopped
- salt and pepper
- 3 spring onions, sliced
Cooking the chicken
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Get a whole chicken, cut in pieces and wash it. In a Dutch oven or big pot bring water to boil and add the chicken. Have enough water to cover the meat. Boil it for 20-25 mins. When you pinch with fork the liquid should come out clear.
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Put it aside to cool when done. Once cool, remove the skin and shred the chicken. Discard the skin and bones.
Making the soup
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In the same broth add some more water and bring to boil. Add the chopped carrots, sliced leeks and chopped onion. Add also the wholegrain pasta.
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Season the soup with salt and pepper and smoked paprika.
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Cook the soup for 15-20 mins more. Just before the end, sprinkle with some parsley. Remove from heat and add the shredded chicken. Sprinkle with spring onions on top.