Chicken Soup

Posted: 2021-08-28

Medium difficulty 6-8 servings 30 min prep + 2 hours cooking time

Requires 1 large pot, and one skillet that can handle high heat (=cast iron or carbon steel; no teflon or ceramics, or you will ruin it and your health!)


  • 1 large carrot + 1 additional carrot for later

  • 2 onions

  • 2-3 stalks of celery

  • 1 leek

  • a dozen or more button mushrooms

  • 800 grams of boneless chicken

  • chicken stock for 1.5L liquid

  • 1L water

  • 250 white cooking wine

  • a splash of cream

  • bay leaves

  • fresh thyme

  • salt

  • pepper

  • potatoes


  • Slice the vegetables and put in a large pot with a small amount of some cooking grease

  • Put the pot on medium heat and gently brown the vegetables. You should see a gentle column of steam rising from the vegetables (and smell something delicious)

  • Quart the mushrooms and put in a skillet, sear on high heat to get rid of the water in them

  • Put the mushrooms with the vegetables

  • Cut and the chicken into mouth-sized pieces and quickly brown at medium-high heat, salt and pepper as you go

  • Put the chicken with the vegetables

  • Add wine, water, chicken stock to the pot

  • Add a few bay leaves

  • Make a bouquet garni with the thyme and a carrot (i.e. tie the thyme to a carrot with some cooking twine) – or just toss it in there if you haven’t got the twine or patience.

  • Bring to a simmer and let it simmer for as long as you have patience, at least 30 minutes but ideally 2+ hours.

  • 20 minutes before serving, peel and cut potatoes and add to the soup.

  • Add a splash of cream

  • Taste and add more salt if necessary

  • Fish out the bouquet

  • Serve

Tastes even better the next day!