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

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      springs            Rosemary, whole            

6      pcs.                 Bay leaves, 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, bay leaves, 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 and the other ½ of the parsley.  

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

Great comfort food!

Rick’s recipe for most soups, v27.0, February 2026