Simple Chicken Soup

On a rainy day I was in the mood for this.  I used chicken thighs that I covered with chicken stock and water.  I diced up an onion and some garlic and threw that in along with the seasonings.  I let it come to a boil on high heat then simmer on low with the lid on.  Once the chicken is fully cooked and/or coming apart from the bone, I add the carrots and potatoes.  No stalks on hand, but celery seed works for me.  I wish I had fresh cilantro or lemon to add to this but I did not. Instead, I added a touch of red wine vinegar and always, extra virgin olive oil.

20170420_105911No Fideos (soup pasta) to be found in the cupboard but thankfully some twinkle, twinkle. I add the pasta at the end once the veggies are soft.  I leave it covered and even turn off the heat because by then it’ll still finish up that way in the final minutes.

Oh, that’s just my ladle, Nessie.


It worked out fine, especially for the kids.

Later, when I had it again, I also ate it with two slices of Martin’s potato bread because I just couldn’t help myself.  Thank goodness it also comes in a loaf by the way because those little rolls never last near me.


  • 2 chicken thighs with bone and skin (to be discarded after)
  • 32 oz container of chicken stock and water to cover (more as you go if necessary)
  • 1 chopped onion
  • 3-4 garlic cloves
  • salt, pepper, celery seed and ground oregano to taste
  • 1 chicken Bouillon cube
  • 1 cup of Pastina



If only I could blink my eyes and find Sancocho in my bowl one of these days but nope (soon I hope.)  Still, it beats my former lifetime slurps of Campbell’s or Lipton’s instant remedies, you know?



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