Cozy Chicken Soup: Ultimate Comfort with Minimal Prep
This minimal ingredient chicken soup is so heartwarming and easy to assemble, that you don’t even need to chop the vegetables. It’s the perfect meal if you’re feeling under the weather, short on time, or just in need of comfort.
or read on for step-by-step instructions with photos
An Authentic Iraqi Recipe
This is the classic chicken soup of my childhood. In fact, this is my mom’s recipe, slightly tweaked because I couldn’t get all the ingredients, but still very close to the original.
She would always make it when we were feeling sick or if she was low on time. It’s simple yet flavorful and warms your soul when you need that extra bit of comfort.
It’s a one-pot wonder that can pretty much be made anywhere, even a one-burner setup such as in a dorm room.
There are many regional variations, but the one I’m most familiar with always has these main ingredients:
Bone-in chicken pieces
Whole peeled potatoes
Whole peeled onions
Chickpeas
Spices, usually turmeric, curry powder, and dried black lime
I love this recipe because it’s super simple and almost requires no prep. The vegetables are simply left whole and cooked until tender enough to cut with a spoon. Plus, using bone-in chicken pieces adds enough richness to the soup, so there’s no need to use chicken broth.
It can be served with torn stale flatbread that soaks up some of the broth. Commonly referred to as “tashreeb” in Arabic, roughly translating to “to soak,” this style of dish is one of the oldest and most loved in the region. It also makes the meal more substantial.
My Version
Adding bread is completely optional since the soup is just as delicious without it, but I wanted that “tashreeb” element in my soup. Since I’m traveling through Mexico right now, I had a hard time finding Middle Eastern-style flatbread, but luckily Mexicans have their own version in corn tortillas. I opted for tortilla chips, as they added a little crunch and made it slightly reminiscent of Mexican tortilla soup, a delicious mash-up of Mexican and Arabic flavors.
I also couldn’t get the dried black limes here, so I used fresh lime juice instead. Dried black limes have a concentrated flavor and aroma from the drying process, giving them a sour and salty taste with hints of earthiness. Definitely worth trying if you can get them, check your local Middle Eastern store.
Lastly, when I was getting the recipe from my mom she said the curry powder wasn’t as essential as the turmeric, so I just went with turmeric in my recipe. I wanted to avoid having too many spices on hand and keep things as easy as possible.
So wherever you are, use the ingredients that are easy to source or you already have. The whole point of this soup is to keep it simple.
What you’ll need
Ingredients
4 bone-in chicken pieces:
I used 2 skinless bone-in chicken legs divided into drumstick and thigh, and 2 chicken wings divided into drumette and flat
4 small potatoes, peeled
4 small onions, peeled
⅓ cup dried chickpeas, soaked overnight, or 1 cup canned chickpeas
1 teaspoon turmeric
extra virgin olive oil
salt to taste
2 limes, 1 juiced and 1 cut into wedges for garnish
Tortilla chips or flatbread for serving (optional)
Equipment
Pot and a heat source
Vegetable peeler & paring knife
Makes: 4 portions
Prep: 10 min Cook: 1 hour
How to make it
Step 1
Prep the vegetables.
Peel the potatoes and onions, then set aside.
Step 2
Season chicken and sear.
Season the chicken with salt and turmeric. In a pot over medium heat, add a splash of olive oil and sear the chicken pieces until lightly browned and golden. Then remove from pot and set aside.
I had to do this in two batches since we only have this cute little blue pot in our rental unit in Mexico.
Step 3
Add all ingredients to the pot and cook for 1 hour.
Place the soaked chickpeas* in the pot, followed by the potatoes and onions, then the chicken pieces, throw in a good pinch of salt, and finally top with water until everything is submerged.
If you have an electric kettle, boil the water first to get everything going faster. Bring to a boil over high heat, then cover and reduce heat to low to gently simmer the soup for about an hour.
*If using canned chickpeas, leave them out until the last 15 minutes of cooking so they don’t get too mushy.
You’ll see in the picture that I didn’t have a proper lid, so I used an upside-down pan to cover the pot instead.
Step 4
Check for doneness.
Depending on the fat content of the chicken you are using, you may have to skim some excess fat that floats to the top of your broth.
After one hour of cooking, check to see if the potatoes and onions are tender by poking them with a fork or small knife. Once they’re very soft, remove the pot from the heat.
Step 5
Season and serve.
Season the soup with the juice of 1 lime and salt to taste, adding more lime to your liking.
Serve with tortilla chips or flatbread and lime wedges at the table.
My tips
For maximum flavor - if you want to make this soup extra rich, use homemade chicken stock in place of water.
Use small pieces of chicken - to make serving and eating easier.
Another way to serve - for another traditional way of eating this soup, serve it with a chunky side salad of onion, tomato, and herbs such as parsley & mint, and pita bread. Typically, small sandwiches can be made with the ingredients from the soup and side salad, then eaten back and forth with the broth.
Substitutions
Chicken - any bone-in chicken pieces work well. Typically, one whole chicken can be cut into chunks and used. I prefer skinless pieces in my soup, but skin-on chicken can be used if that’s what you like.
Vegetables - fresh tomatoes or tomato paste can be added to make the soup “red,” which is another common rendition. Other vegetables such as whole turnips, carrots, or celery root can be added, although they’re not traditional.
Chickpeas - if you want to use something other than chickpeas, try navy beans, corn, or any small shape of pasta.
Spices - turmeric is the distinguishing spice to make this soup authentic, however, feel free to sub in whatever spices you like. Any type of warm spice would work well, such as allspice, ginger, bay leaf, or nutmeg.
Starch - serve with rice or bulgur wheat on the side to make this meal more substantial, or use crackers instead of tortilla chips or flatbread.
Acid - use lemon juice instead of limes if you don’t have them on hand. If you’re able to source dried black limes, add one to the soup at the same time as the water, then discard before serving.
Storage
Stored in an airtight container, this soup will last up to 5 days in the fridge.
Freeze leftover soup for up to 3 months.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb, High-protein
That’s it, enjoy!
This soup is a lot of fun to eat because every bite is a little different. As you break off hunks of the onion, potato, and chicken and add tortilla chips and lime as you go, the soup keeps getting better and developing.
Whether you eat it “tashreeb” style or not, I’m sure you’ll enjoy the simplicity, nourishment, and tastiness of this soup. And if you’re battling a cold, after a bowl of this you should be feeling better in no time!
Summary
Easy and Comforting Chicken Soup Recipe
This simple chicken soup is so cozy and a breeze to make - no veggie chopping required!
Makes: 4 portions
Prep: 10 min Cook: 1 hour
Ingredients
4 bone-in chicken pieces:
I used 2 skinless bone-in chicken legs divided into drumstick and thigh, and 2 chicken wings divided into drumette and flat
4 small potatoes, peeled
4 small onions, peeled
⅓ cup dried chickpeas, soaked overnight, or 1 cup canned chickpeas
1 teaspoon turmeric
extra virgin olive oil
salt to taste
2 limes, 1 juiced and 1 cut into wedges for garnish
Tortilla chips or flatbread for serving (optional)
Instructions
Prep veggies. Peel potatoes and onions and set aside.
Sear chicken. Season the chicken with salt and turmeric. In a pot over medium heat, add olive oil and sear the chicken until lightly browned. Remove and set aside.
Combine and cook. Add soaked chickpeas*, potatoes, onions, and chicken to the pot. Add a pinch of salt and cover with water until submerged. Boil, then cover and simmer on low for about an hour. *If using canned chickpeas, add them in the last 15 minutes.
Check and finish. Skim any excess fat and check for tenderness after an hour. Once the veggies are soft, remove from heat.
Season then serve. Season with lime juice and salt to taste. Serve with tortilla chips or flatbread and lime wedges.
Top Tips
For extra rich flavor, use homemade chicken stock instead of water.
Cut the chicken into small pieces for easier serving and eating.
Serve with a chunky side salad of onion, tomato, parsley, and mint, plus pita bread for a traditional twist.
What's your go-to cozy soup when you're feeling under the weather? Share it in the comments below!
Enjoy!
