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We love chicken! And we also love soup! Not a surprise that we like to prepare chicken soup.. This chicken soup is the best we’ve ever made. With this recipe you prepare your own stock from a whole chicken and use the pulled-chicken afterwards in your soup! This looks like a lot of work, but is isn’t. It only takes a while to boil the chicken so make sure you prepare this at least 2 hours before dinner time.



The Soup

Chicken 1 whole (1.5 kilo)
Carrots 3
Celery 2 sticks
Pancetta 200 gr
Water 3 liters
fresh thyme 8 sticks
bay leaves (laurierblaadjes 2 leaves
Rosemary 1 stick
Zucchini 1 whole
Fennel 2 bolls
Pappardelle (in small pieces) 200 gr
Onion 1
Garlic 4 cloves
Olive oil
Salt and pepper
Parmesan cheese 50 gr
Fresh parsley

Preparation Process

Cut the onion and garlic in small pieces and fry them in some olive oil. Add the carrots, celery and pancetta (also in pieces) into the pan and fry all together for 5 minutes till the vegetables are cooked. Put the whole chicken into the pan and add all the water and herbs. Add some salt and pepper. Leave this on a small fire for 1.5 hours.

When the chicken is cooked, take it out of the pan and remove all the skin and bones so you only have the meat left. Put the soup through a sieve and remove everything that is in the sieve. Put the chicken back into the soup.

Cut the zucchini and fennel and add to soup. Break the pappardelle in pieces (+- 5 cm) and add to the soup as well. Put the soup on a big fire and serve when the pasta is ‘al dente’. Add some salt and pepper (a lot!)

Serve the soup with some fresh parsley and Parmesan cheese.

Tips and variations

This soup is filling! You can easily eat it as a main dish together with some nice breads like focaccia.

You can also add other vegetables to the soup if you like. Think about:

  • Cavolo Nero
  • Carrots

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