Chicken soup - Vitamin bomb with the best broth in the world

This vitamin bomb of a chicken soup is packed with nutrition and flavor!


  • 4 pcs chicken thighs
  • 2 tsp finely chopped fresh ginger
  • 2 tsp finely chopped garlic
  • 1 pcs red chili with seeds
  • 3 pcs carrot
  • 2 pcs large boiled potatoes
  • 1 pcs parsley root
  • 1 tsp turmeric
  • 0,5 tsp ground cumin
  • 1 tsp chili powder
  • 1 pcs celery root
  • 3 pcs spring onion
  • 1 tbsp coriander seeds
  • 1 handful finely chopped parsley
  • 1,5 liter water / chicken broth
  • 1 tbsp cornflour / wheat flour
  • salt and pepper

I have always loved soups and this is one of the very best soups. It has lots of flavor, chicken, vegetables and is easy to make. I recommend using my method of making your own chicken broth from cooking the chicken thighs. Of course, it is possible to buy ready-made chicken and use chicken broth, but it tastes much better with homemade broth! Feel free to make a double portion and save on leftovers for a new dinner soon.

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Step 1

Start by finding a pan and add the water. Put coriander seeds in the water and put in the chicken thighs. Bring to the boil and simmer for 30 minutes. By this time the chicken is done and you have got a fantastic good broth to the soup.

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Step 2

Now find the pan you want to make the soup in. Pour in 1 tablespoon olive oil, finely chop chili, ginger and garlic to add to the oil. Bake this on medium heat.

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Step 3

Cut the rest of the vegetables except the spring onion into cubes and add to the pan. Cook over medium heat while the chicken is cooking.

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Step 4

Add turmeric, chili and cumin with the vegetables and mix well. I add a little cornstarch evenly now. Here you can also use 1-2 tablespoons of wheat flour. Take some of the broth from the chicken into the pan with the vegetables so they can start to simmer a little and smooth the sauce.

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Step 5

When the chicken is cooked, pour all the remaining broth into the soup pan. Let simmer.

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Step 6

Cool the chicken and grate it with two forks so you get suitable pieces for a soup (no bigger than you can get it on a spoon). Put the chicken back in the soup and simmer until the vegetables are suitably soft. This takes about 15 minutes. Add finely chopped spring onions and parsley just before serving.

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Now you can enjoy a wonderful soup. Remember to season with salt and pepper. Good luck.

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