This is one of those soups that I don’t measure too perfectly — and somehow it always works.
First time I made it, I expected something… basic. But when it simmered for a bit, the smell alone changed my mind.
Also, small thing — I once skipped sautéing the veggies and just threw everything in. It was fine… but not the same. That step matters more than it seems.
Quick Info
- Difficulty: Easy
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: ~50 minutes
- Servings: 4
Ingredients
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Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 sliced carrots, 2 celery stalks, ½ diced onion, and 1 sliced leek. Cook for about 4–5 minutes, stirring occasionally, until slightly softened. Don’t rush this — this is where the base flavor builds.
- Add 3 minced garlic cloves, 1 tsp salt, and ½ tsp pepper. Stir for about 30–60 seconds until fragrant.
- Pour in 1.5 L chicken broth and add the chicken (600 g), 1 bay leaf, and 1 tsp thyme. Bring everything to a gentle boil, then lower the heat and let it simmer.
- Cook for about 20–25 minutes, until the chicken is cooked through. Try not to boil it too aggressively — a gentle simmer keeps the broth clearer and the chicken softer.
- Remove the chicken, let it cool slightly, then shred it using two forks. (This part is a bit messy, but it’s worth it — shredded works better than chunks here.)
- Return the chicken to the pot and simmer another 5–10 minutes. Taste and adjust salt if needed.
- Right at the end, add 1 tbsp fresh parsley and a small squeeze of lemon juice if you like a slightly brighter flavor. It’s subtle, but it lifts everything.
One thing I learned
If the soup tastes “flat” at the end, it’s almost always missing salt — not more herbs. Add a pinch, taste again, and suddenly it comes alive.
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