Got broth? Make soup

Lemon chicken basil soup made with broth base (FULL RECIPE)

Ingredients for Broth

• 1 whole chicken (1.5-2kg / 3-4 lbs), or chicken parts

• 1 onion, quartered

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 garlic cloves, smashed

• 1 bay leaf

• Salt and pepper, to taste

• Water (enough to cover chicken, about 3-4 liters / 12-16 cups)

Ingredients for Soup

• 2 tablespoons olive oil or butter

• 1 onion, chopped

• 2-3 garlic cloves, chopped

• 2-3 cups (500-700g) butternut squash, cubed

• 1-2 cups (150-300g) mushrooms, sliced

• Shredded chicken (from the broth)

• Chicken broth (from above)

• ½-1 cup (120-240ml) heavy cream

• 1-2 tablespoons lemon juice

• 1 handful fresh basil, chopped

• Salt and pepper, to taste

Method

1. Make Broth

Place chicken, quartered onion, carrots, celery, garlic, bay leaf, salt, and pepper in a large pot. Cover with water. Bring to a gentle boil and skim off any foam. Reduce heat and simmer for 1½-2 hours until chicken is tender and broth is golden.

2. Prepare Chicken

Remove chicken from broth and let cool slightly. Strain broth and discard vegetables. Shred chicken meat and set aside. Reserve broth.

3. Build Soup

In a large pot, heat olive oil or butter over medium heat. Sauté chopped onion and garlic until soft, about 5 minutes. Add cubed butternut squash and sliced mushrooms, and cook for a few minutes until slightly softened.

4. Simmer

Pour in the strained chicken broth and add shredded chicken. Simmer until squash is tender, about 10-15 minutes.

5. Finish

Stir in heavy cream, lemon juice, and fresh basil. Season with salt and pepper to taste. Serve warm and comforting.

This recipe was written by Michaela Theibel. She has just launched her Substack! Subscribe here for more of such recipes that are coming soon :)

You can also reach Michaela on Instagram @michaelatheibel.

This piece was first published in Issue 40 of the WARKITCHEN, a Christmas special. Explore the full WARKITCHEN archive here. Enjoy the experience 🥂