Gg’s Chicken Soup

Chicken soup has to be the most versatile soup. Add what you like, omit what you don’t. Make it chunky or if you can be bothered, cut everything into bite-sized pieces. It goes with bread, pasta or rice. If you add potatoes, that saves you the trouble of cooking additional starch. I like to add a poached egg when I serve chicken soup as my DCM likes poached eggs. Don’t wait till you feel sick to make chicken soup. I have it a lot and I never catch a cold.

Gg’s Chicken Soup Recipe:
(serves 1 – 6)


  • 2 to 3 litres chicken stock (strained)
  • 2 big carrots (cut into bite-sized pieces)
  • 2 medium onions (cut into bite-sized pieces)
  • additional vegetables of your choice (cut into bite-sized pieces)
  • reserved chicken breast meat from chicken stock (cut into bite-sized pieces)


  • salt & pepper (to taste)


  1. Combine chicken stock, carrots and onions in a pot. Bring to a boil then simmer for 15 to 20 minutes.
  2. Add additional vegetables and bring to a boil.
  3. Add chicken meat, season and serve.

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