Fast-Breaking Chicken Soup
A nourishing, golden chicken soup traditionally served to break the fast, designed to be restorative and easy on the stomach.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, finely diced
- •2 medium carrots, peeled and sliced into rounds
- •2 stalks celery, thinly sliced
- •1 pound (450g) boneless, skinless chicken breast, cut into small bite-sized pieces
- •6 cups (1.5 liters) high-quality chicken stock
- •1/2 cup (90g) fine egg noodles or orzo
- •1 teaspoon kosher salt, plus more to taste
- •1/2 teaspoon ground black pepper
- •2 tablespoons fresh dill, chopped
- •1 tablespoon fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened, about 5 to 7 minutes.
- 2
Add the chicken pieces to the pot and cook, stirring occasionally, until they are no longer pink on the outside.
- 3
Pour in the chicken stock, increase the heat to high, and bring the soup to a gentle boil.
- 4
Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
- 5
Stir in the egg noodles or orzo and cook for an additional 8 to 10 minutes, or until the pasta is tender.
- 6
Season with salt and pepper, then stir in the fresh dill and parsley just before serving.
💡 Chef tips
- For a deeper flavor, use homemade chicken stock rather than store-bought; it makes a significant difference in the final result.
- If you prefer a heartier soup, you can add half a cup of frozen peas during the last three minutes of cooking.
- This soup stores well in the refrigerator for up to 3 days; keep in mind the noodles will absorb liquid, so you may need to add a splash of water when reheating.
✅ How it should turn out
The finished soup should be clear and golden with tender chicken and perfectly cooked pasta, offering a savory, aromatic, and deeply comforting flavor profile.