I’m one of those people who thinks that a hot mug of chicken soup can bring comfort to almost all ailments.
This dish reminds me of my childhood. When someone got sick in my home, my mom usually made chicken soup. To this day, it’s still the only thing I feel like eating when I’m sick.
With that said, you don’t have to be sick to enjoy a bowl of chicken soup!
Chicken Soup Ingredients [No Potato]
I normally add just a few basic ingredients to my chicken soup:
- Chicken – If you’re making a broth ahead of time, make sure to use chicken that contains bones for the best flavor.
- Noodles – Some people use egg noodles, but I use farfalle noodles.
- Aromatic Herbs – This is where you can get creative. Check out this list of the best spices for chicken noodle soup to see what we recommend.
It’s that simple, and that’s how perfect chicken soup is.
How To Make Broth For Chicken Soup
Chicken broth is something you can keep frozen for up to 6 months. I usually prepare it when I have free time I store it in the freezer for later.
The day before I plan to make chicken soup, I defrost the broth in the refrigerator overnight. Preparing the broth ahead of time makes cooking so much easier for me.
If you want to do this too, here’s how to make a good chicken broth:
- In a large, heavy-bottomed iron pot, sauté onion, garlic, chives, bell peppers, diced carrots, and celery.
- Add some chicken pieces, preferably ones with the bone. Bones are necessary for a good broth.
- Add enough water and cook with your aromatic herbs of choice for about two hours.
- Turn off the stove, and you will have a delicious broth.
Pro Tip: Do not discard the chicken. You can chop it and add it to the soup or any other dish if you’d rather use freshly cooked chicken for your soup.
How To Freeze Chicken Broth
Freezing chicken broth is easy. I prefer to freeze it ahead of time and thaw it overnight the day before. That way, all I have to do is throw everything in the pot and whip up some tasty chicken soup in less than 30 minutes!
Here’s how to freeze chicken broth:
- Strain the broth and when it is cold pre-freeze it for about an hour.
- Remove it from the freezer, and with a spoon, remove the white fat layer that formed on the surface.
- Discard the fat, and place the broth back into an airtight, freezer-safe container.
- Remember to leave some room for air since frozen liquid expands.
You can freeze the broth like this for up to 6 months.
Note: You can also prepare this recipe with water or with store-bought broth if you do not want to make homemade chicken broth. For the store-bought broth, I highly recommend this free-range chicken broth. (The same company also offers some delicious pre-made soups!)
Potato Substitutes For Chicken Soup
If you are substituting potatoes to avoid carbohydrates, the best option will be to use pieces of cauliflower.
If you’re not avoiding carbs, I like to replace the potatoes with pasta. You will get a result that is just as delicious and filling as potatoes.
Without further ado, let’s make some tasty chicken soup!
How To Make Chicken Soup Without Potatoes
Step 1: Gather your ingredients
Step 2: Chop up the onion
Step 3: Chop up the chicken
Step 4: Sautee the onions
Step 5: Chop up the carrots and celery, then add to the skillet with the onions
Step 6: Add the chicken to the pot as well and cook everything together
Step 7: Once the chicken is cooked, add the broth and boil the soup uncovered for 20 minutes
Step 8: Serve with some delicious bread!
- 1 chicken breast (800 g)
- 2 tbsp of butter or 2 tbsp of oil
- 2 garlic cloves
- 4 celery sticks
- 1 large onion
- 2 large carrots
- 2 cups of pasta for soup (I use farfalle but you can use whatever you have on hand)
- 4 cups chicken broth
- 1 cup of water
- A handful fresh coriander
- Salt and black pepper to taste
Prepare the vegetables: Peel the carrots and cut them into slices, cut the onions into small squares, crush the garlic cloves, and slice the celery sticks.
Cut the chicken breast into cubes. Season with salt and a pinch of pepper.
Put the oil in the pot where you will cook the soup. Turn the stove on medium heat.
When the oil is hot, add the chicken cubes and wait a few minutes for them to brown. This step is optional but prevents a layer of white foam from forming over the soup while cooking the chicken.
Add the onions and garlic. Cook a few minutes until transparent.
Add the carrots and celery. When they have browned a bit on all sides, pour the broth over the vegetables and a cup of water.
Cook uncovered over high heat for 20 minutes. When the carrots are tender, add the pasta.
When the pasta is cooked - the time varies depending on the pasta - salt the soup, add the coriander, and stir.
Turn off the stove and let stand covered for about ten minutes.
I recommend adding some fresh mint leaves. It really brings out the flavors of the soup!
It is important to note that the salt is added when the soup has finished cooking.
Many times, the salt is added while the soup is cooking, this is a mistake. When the cooking water evaporates, the soup can be overly salty.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 162Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 706mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 8g
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