Chef Michael's Chicken Soup

Chef Michael's Chicken Soup
Super easy

This is one of my many versions of chicken soup. 

Prep

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Category: Dinner Recipes Lunch Recipes Soups, Stews and Chili Slow Cooker Soups and Stews Soups and Stews
Seasons
Cuisine Type American
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Ingredients

For 8 Person(s)

Main

2 1/2 Pounds Chicken pieces cut or whole
2 Pounds Carrots (Sliced Thick)
1 1/2 Pound Broccoli (Rough Chopped)
1 Head Fennel (Anise) (Rough Chopped)
2 1/2 Ounces Garlic (Diced)
2 Tablespoons Cilantro
6 Pieces Chicken Bullion (Cubes or Packets)
1 Tablespoon Black Pepper (Ground)
1 Box Farfalle Pasta

Chef Michael's Chicken Soup Directions

  1. 0:00 Put chicken pieces, chicken bullion cubes or packets, all seasonings, and water into a stockpot. Bring to a rolling boil and boil for 30 minutes.
  2. 00:30, Add in carrots and. Boil for 15 minutes.
  3. 00:45, Add in broccoli boil for 10 minutes more.
  4. 00:55, Add in Farfalle Pasta, cook for 13 minutes more.

Recipe notes

Keep in mind that your time does not start until after the water is boiling. My advice to you is to use a cooking timer and set it for the individual times as your soup cooks. 

 

First is 30 minutes

Second is 15 minutes

Third is 10 minutes

Fourth is 13 minutes

 

NOTE:  If using whole chicken pieces ex. legs and thighs boil for 45 mins. Due to them having bones, they take a little longer to cook.

 

 You can also prepare this soup in advance in a slow cooker, bypassing all my cooking timers and allow to cook for several hours and serve for lunch or dinner.

If you choose to go with a slow cooker, put everything into the slow cooker except for the pasta and broccoli.

Add, pasta and broccoli approximately 30 minutes before serving.

 

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