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Chicken Soup

Chicken Soup
Chicken Soup

This is the type of recipe that it is so simple and that’s exactly why is so good.

This recipe yields 4 to 6 portions.


2 medium chicken breast (boiled and shredded, save water!)

2 tablespoons of olive oil 2 medium carrots (diced) 3 medium potatoes (diced) 1 cup of frozen peas 1⁄2 cup of cilantro (chopped)

200 gr. of Noodles (vermicelli)

2 tablespoons of butter 1 yellow onion (diced) 3 stalks of celery (diced) 1⁄2 cup of chives (for garnish)

4 hardboiled eggs (chopped)

Salt and pepper to taste


  1. In a sauce-pan sauté: carrots, onion, cilantro and celery in the oil and butter, for 10 minutes on medium heat.

  2. Add the potatoes and sauté for 5 minutes add the reserved chicken stock and shredded chicken, season with salt and pepper, let is simmer until carrots tender and potatoes cooked.

  3. Turn the heat off, add peas, eggs, and noodles, cover for 15 minutes and then serve. Garnish with chopped chives.


  1. Rice instead of noodles is an option.


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