The World’s Best Chicken Soup

I put a lot of care into this recipe, making it for a man I was dating at the time – he was recovering from surgery and declared this to be the best chicken soup he has ever had. It really is that good.

The core to this soup is a quality broth, so don’t skip on making poached chicken bone broth. Using store bought broth is not the same.

Ingredients

• 4–6 cups chicken broth and 1–2 cups shredded chicken from Poached Chicken Bone Broth

• 100g chopped pancetta (or 3 tbsp olive oil)

• 2 carrots, diced

• 1 onion, diced

• 2 celery stalks, diced

• 2 cloves of garlic, finely chopped or grated

• 1 tbsp dried thyme

• Salt and pepper to aste

• Optionally, 1/2 cup tiny little pasta

Method

Heat a 3-1/2 quart or larger pot on medium heat and add the pancetta. Cook until the pancetta releases its fat and is very golden and crispy, around 10 minutes. Remove the pancetta and save for serving.

Add the carrots, onion, celery, and garlic. Cook, stirring often, until soft – around 20 minutes.

Add the broth and herbs and bring to a boil.

If you are adding tiny little pasta, add to the pot and boil for the appropriate cooking time to your pasta. Then added the shredded meat, simmer until the meat is heated all the way through.

Serve topped with crispy pancetta.