Universal Chicken Soup
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
You can use any onion to taste; I prefer shallots — I add 1 piece.
Ingredients
- Chicken Thighs - 10.6 oz
- Onion - ½ piece
- Celery salt - 3.5 oz
- Basil - 2 stems
- Olive Oil - 1 tablespoon
- Water - 3 qt
- Salt - to taste
- Scallions - 2 stems
- Carrot - 1 piece
Step by Step guide
Step 1
Bring the water to a boil, add salt, and add the basil sprigs (you can also add a head of garlic and replace the basil with a bouquet garni — leek, basil, thyme, bay leaf).
Step 2
Once the water is boiling, add the chicken thighs, cover, and cook over medium heat for 30 minutes, skimming off any foam that forms.
Step 3
Wash, peel, and finely chop the onion, carrot, and fresh celery root in a blender.
Step 4
Heat a skillet, add olive oil, and sauté the vegetables over low heat for 15–20 minutes, making sure not to dry them out.
Step 5
When the chicken thighs are cooked, remove them from the broth, also fish out all the basil (garlic and bouquet garni), in short, there should be nothing left in the broth. Either turn off the heat or reduce it to the minimum.
Step 6
Debone the chicken thighs — remove the skin, bones, and tendons. Tear the meat apart at the natural seams, but make sure the pieces are small (about 1x5 cm).
Step 7
Increase the heat, allowing the broth to come to a boil again, add the sautéed vegetables and the shredded chicken meat, and cook over medium heat for another 15 minutes.
Step 8
The soup is ready and just needs to be seasoned. For seasoning, you can use vermicelli, noodles, potatoes, rice, etc. If you choose potatoes or rice, it's best to start cooking them in advance, although it's not critical. Add the seasoning to the boiling soup and cook according to its type — noodles and vermicelli are the quickest options.
Step 9
Serve the seasoned soup with a bowl of finely chopped green onion.
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