Homemade chicken soup is a powerful immune booster


1 Tbsp olive oil

3 bone-in, skin-on chicken breasts (season both sides with salt and pepper)

1 large onion, chopped

2 large carrots, peeled and sliced

3 celery stalks, sliced

2 litres chicken stock (watch the video below)

1 bay leaf

A few sprigs of thyme

Salt and black pepper to taste

1 cup pasta (tagliatelle broken into smaller pieces)

2 Tbsp chopped fresh parsley


Heat olive oil in your soup pot over medium heat. Season chicken on both sides with salt and pepper and brown, skin side down, for about 3 to 4 minutes. Turn over and cook another 2 minutes. Remove from pot and add onions, carrots and celery. Sauté for 5 minutes, using a wooden spoon to loosen (deglaze) the browned bits on the bottom of the pot. Return chicken to pot and pour stock over. Add bay leaf and thyme. Bring to a boil and reduce the heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes. Remove chicken. Remove and discard skin. Shred meat with a fork, discarding bones and gristle. Return to the pot and add pasta. Bring to a low boil and cook until pasta is just done, about 8 minutes. Stir in parsley and serve.

WATCH Gordon Ramsay make homemade chicken stock.

Source: Capricorn Review

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