Soup in January? Trust me on this one,despite the heat this heartwarming bowl of soup is perfect as a one pot dinner. Nothing much is needed, other than cutting up the veggies.For this soup, I used kienyeji (road runner) chicken since it’s particularly very flavourful.
Just like the perfect steak, I’m of the opinion that kienyeji chicken doesn’t need a lot of things to make it stand out. For the soup, I used three ingredients for my aromatics (or mirepoix as the French call it); onions,carrots and celery.
Chop up the veggies.
As for the chicken, I used a whole kienyeji chicken minus the thighs and drumsticks which I intend to use for something else.
In a big saucepan,heat about a tablespoon of oil and then add the aromatics.
Stir for about 2 to 3 minutes and true to the name, a lovely aroma will fills the kitchen.
Then add in the chicken pieces.
For seasoning,salt, black pepper and rosemary leaves.
Then in goes the water, you can choose to dissolve a chicken cube in it.
The amount of water/stock might seem a lot but the soup will need to simmer for quite some time and will reduce.
This is how the soup looks after 2 hours of simmering, yes 2. I removed the chicken pieces to shred then add back in.
You can choose to let the soup stand for some few hours then ladle off the floating fat.
Shred the meat from the breast and any other fleshy parts. Since the meat has been cooking for some time it’s pretty soft.
Now we are ready to add the ‘noodles’ ,you can use your favourite kind of noodle or pasta, I used some fusili.
Also add in the shredded chicken.
Cook the pasta as per the pack, ideally until al dente.
Taste for seasoning and adjust accordingly.
Chilies are a great idea, I omitted them because of my little one.
Serve and enjoy.