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A ‘soup’erb chicken soup recipe you can try at home today

The Modern Nonna adds a dash of crunch into the broth

Food blogger, The Modern Nonna, has a creamy chicken soup recipe that hits all the spots. Serve it hot with garlic toast

Ingredients: 

• Water or organic unsalted veggie broth: 2-2.5 litres 
• Onion: 1
• Celery: 2 
• Carrots: 2 
• Garlic cloves: 3 
• Chicken thighs: 4 
• Salt to taste
• Boiled and diced potatoes: 2  
• Parsley: A pinch for garnish 

Method: 

1. Fill a big pot with the water. Add in the whole peeled and washed vegetables and let it come to a boil. Once boiling, add the chicken thighs. Skim off any foam with a spoon and add salt. Make sure to add some more as you taste and adjust at the very end.
2. Once everything is boiling, make sure to reduce the heat to medium-low and semi cover it with a lid. Let it go for 45 minutes or until the veggies are all super soft, the chicken is boiled, and broth has reduced.
3. You can now take out the chicken, let it cool, shred or cut it. If the chicken has bone or skin, you can compost it. Take out the whole veggies with a slotted spoon and throw them in the blender with two ladles of the clear broth.
4. Blend until everything is nice and smooth, add it back into the pot with the shredded chicken. Add the boiled potatoes, parsley for garnish, stir and enjoy. You can also add raw potatoes or pastina. 

— Lygeia Gomes