Chicken soup

1.5   kg                    Raw chicken breast

-or-

1      pc.                   Whole chicken, cooked and pulled

2      pcs.                 Medium to large carrots, chopped

1      sml. bunch      Celery, chopped

1      sml. bunch      Parsley, chopped

1      bunch              Asparagus, chopped

1      pc.                  Zucchini, sliced

5      pcs.                 Peppers, Bell / Anaheim, green, red, yellow, chopped

3      pcs.                 Chili peppers, chopped   

12    pcs.                 Jalapeno pepper slices

1      pc.                   Large white onion, chopped

3      sprigs              Rosemary, whole            

1      Tbsp.               Garlic, minced

1      pc.                   Chicken bullion

1      pkg.                 Noodles, soft, raw, 250g.

                -or-          

1      sml. head        Cauliflower, chopped

1      ltr.                    Water

125  grams              Olive oil

Chop and cook carrots, onion, peppers, garlic, celery, ½ of the parsley, chicken, Rosemary, bullion, olive oil (really everything except the raw, soft noodles / cauliflower and ½ of the parsley).  If using dried noodles, add them too (and add more water).  Add the water as cooking to avoid burning.  

When everything is pretty well cooked-down, add the soft noodles or the cauliflower, the asparagus, zucchini and the other ½ of the parsley.  

When noodles or cauliflower are done and preparing to serve, remove the woody Rosemary stem.

Great comfort food!

Rick’s recipe for most soups, v28.0, August 2026