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“My Mom, made the greatest chicken soup. Unfortunately she didn't stay with us for long, so I didn't have time to learn from her. It took me years to bring it to perfection. Now I can say that it is "something like" my Mom's was. You can also make it with rooster, but in that case, two thighs, and a half of breast is enough. Enjoy!”
4hrs 45mins

Ingredients Nutrition


  1. Cut the chicken in pieces, wash, then scrub with Accent then place the pieces in bottom of a large, deep saucepan or pressure cooker. I prefer saucepan.
  2. Fill the pan or pressure cooker with water,( leave space for vegs! ) and cook slowly on low heat. The soup will get frothy while cooking, you have to take it off from the top with a spoon pretty often. If you don't, your soup will not be clear.
  3. Meanwhile, clean all vegetables, cut into pieces - except the onion, tomato, paprika and potato. Set aside.
  4. Put 1 teaspoon - for now - of salt and 7 pcs of peppercorn in the soup.
  5. When the froth vanishes, that is the time to put in the vegs. Cover, and cook until carrot is done.
  6. Don't forget to taste it while it is cooking, to see how much more salt is needed.
  7. When done, take out the chicken, vegs. and place them on two separate plates.
  8. Take a clean saucepan and pour the soup in it through a filter, this will make your soup "clean, clear and beautiful".
  9. Serve the soup clear, and everyone can pick their favourites from the chick and veg plates in their bowls.
  10. Don't forget about the noodles. ( Kids love the noodles.) They must be served separately too.
  11. You can also place a little plate on the table, filled with small green pepper slices. Some like it hot!

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