When the cold winds begin to blow and the leaves crunch underfoot, there’s nothing quite like curling up with a bowl of hearty chicken soup. Enter my version of Ottolenghi Chicken Soup, a treasure trove of umami flavors that’ll make your kitchen feel like a warm embrace on a brisk day. Picture this: tender chicken thighs simmering away in a fragrant broth enriched with a Parmesan rind, blended with creamy Greek yogurt for that extra touch of comfort.
I discovered this delectable recipe during one of my leisurely Sunday cooking sessions, and it quickly became a family favorite. With just 15 minutes of prep time, it’s the perfect solution for those hectic weeknights when you crave something nourishing yet easy. Plus, the enticing aroma wafting through your home as it cooks will have everyone eagerly gathering around the table, ready to enjoy a bowl of this cozy goodness. Join me as we dive into this deliciously satisfying dish that’s bound to chase away the chill—one spoonful at a time!
Why Is Ottolenghi Chicken Soup a Must-Try?
Comfort at its finest: This Ottolenghi chicken soup wraps you in warmth with its hearty blend of ingredients.
Umami-packed flavor: The richness from the Parmesan rind and tangy Greek yogurt elevates the taste!
Quick prep time: Just 15 minutes to get it on the stove—perfect for busy schedules.
Meal prep friendly: It stores beautifully and tastes even better the next day.
Family-approved: Everyone from kids to adults will adore this satisfying dish, making dinner a breeze!
Ottolenghi Chicken Soup Ingredients
• Discover the flavors behind this comforting staple!
For the Soup Base
- Chicken thighs – Provides protein and a rich flavor; substitute with skinless chicken breasts for a lighter option.
- Garlic (head & crushed cloves) – Adds aromatic essence; use roasted garlic for a sweeter flavor.
- Onion – Introduces sweetness and depth; yellow onion is preferred, but shallots work well too.
- Chicken stock – Forms the soup base; a homemade version will enhance flavors, or use vegetable stock for a vegetarian version.
- Olive oil – For sautéing vegetables; any light vegetable oil can substitute.
For the Vegetables and Pasta
- Carrots – Adds sweetness and color; substitute with parsnips for a different root veggie taste.
- Celery – Contributes freshness and texture; can be omitted if not available.
- Orecchiette pasta – Complements the soup with texture; any small pasta shape works, including gluten-free options.
For the Creamy Finish
- Parmesan cheese (dried rind + grated) – Adds a salty umami depth; substitute with Pecorino for a stronger flavor.
- Greek yogurt – Provides creaminess and tang; sour cream can be used instead or omit for a dairy-free version.
- Lemon juice – Adds brightness and balances flavors; fresh lemon juice is ideal, but bottled can work in a pinch.
- Dill fronds – For garnish and a fresh flavor boost; parsley can replace it or be omitted if unavailable.
- Salt and pepper – Essential for seasoning; adjust to taste based on individual preference.
This Ottolenghi chicken soup is truly a celebration of flavors and comfort—perfect for any home!
How to Make Ottolenghi Chicken Soup
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Combine Ingredients: In a large saucepan, add chicken thighs, the head of garlic (whole), chopped onion, chicken stock, water, and salt. Bring to a boil uncovered, letting the flavors meld beautifully!
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Simmer Chicken: Reduce heat, cover, and let simmer for 30 minutes until the chicken is tender. Once done, shred the cooled chicken and set it aside, savoring that delicious aroma.
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Strain the Stock: Carefully strain the stock through a sieve, discarding the solids. Reserve about 1.7 liters of this liquid gold for a rich base that will enhance your soup’s flavor!
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Sauté Vegetables: In the same pot, sauté diced carrots and chopped celery in olive oil for 4 minutes. Toss in crushed garlic and Parmesan rind, cooking for an additional 30 seconds until fragrant.
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Blend in the Stock: Stir in your reserved stock, seasoning with additional salt and pepper to your taste. Bring to a boil and let it simmer for 15 minutes, allowing all the flavors to develop.
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Create Creamy Texture: Blend a portion of the soup with Greek yogurt and lemon juice until smooth for a heavenly texture.
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Combine Everything: Re-add the blended soup to the pot, mixing in the orecchiette pasta and shredded chicken. Cook until the pasta is al dente, about 15 minutes—perfectly tender without being mushy!
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Serve and Enjoy: Ladle the soup into bowls, topping with fresh dill, a sprinkle of cracked pepper, and grated Parmesan for a delightful finish!
Optional: Serve with crusty bread for an extra comforting touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Ottolenghi chicken soup meal prep tips will help you save time during busy weeknights! You can prepare the soup base (chicken, stock, and vegetables) up to 3 days in advance. Simply cook the broth and sauté the vegetables, then refrigerate everything in an airtight container. To maintain maximum flavor and freshness, store the pasta separately, as it can become mushy. When you’re ready to enjoy your hearty soup, reheat the broth mixture on the stove, mix in the orecchiette, and cook until al dente. Finally, blend with Greek yogurt and lemon juice for that creamy finish—just as delicious as if you made it fresh!
Expert Tips for Ottolenghi Chicken Soup
- Choose the Right Chicken: Opt for chicken thighs to ensure a moist and flavorful soup; avoid leaner cuts that can dry out during cooking.
- Quality Stock Counts: Use high-quality chicken stock—homemade if possible—to elevate the umami flavor in your Ottolenghi chicken soup.
- Timing Is Key: Monitor the pasta carefully to prevent overcooking; al dente is the way to go for the perfect bite!
- Adjust to Taste: Always taste and adjust your seasonings—adding salt gradually enhances the flavors without overpowering them.
- Creative Storage: If making ahead, consider freezing the soup without pasta; adding fresh pasta upon reheating keeps it from getting mushy.
Ottolenghi Chicken Soup Variations
Feel free to get creative with this comforting dish—your kitchen is your canvas!
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Herb Infusion: Add fresh thyme or bay leaves while simmering for an aromatic twist that enhances the soup’s flavor profile.
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Green Goodness: Stir in a handful of fresh spinach or kale towards the end of cooking for a nutritious boost and delightful color.
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Spicy Kick: Sprinkle in red pepper flakes or diced jalapeños to give the soup a gentle heat, perfect for warming up chilly evenings.
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Savory Swap: Consider using smoked paprika or liquid smoke to impart a delightful depth of flavor that will surprise and delight your taste buds.
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Pasta Playground: Experiment with different small pasta shapes like farro, quinoa, or even rice for a unique twist in texture and heartiness.
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Coconut Cream: Replace Greek yogurt with coconut cream for a dairy-free option that doesn’t skimp on creaminess—perfect for a tropical vibe!
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Vegetarian Delight: Swap out chicken for chickpeas or lentils and use vegetable stock to create a hearty vegetarian version everyone will love.
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Nutty Flavor: Toasted pine nuts or slivers of almonds added just before serving can bring a delightful crunch and nutty flavor to your soup.
What to Serve with Ottolenghi Chicken Soup?
Inviting friends and family over for a cozy dinner? Create the perfect pairing to elevate your steaming bowl of comfort.
- Crusty Bread: Its crispy exterior and soft interior are perfect for sopping up every last drop of soup, adding a delightful crunch.
- Simple Green Salad: A light, refreshing salad with mixed greens and lemon vinaigrette balances the hearty flavors and adds a burst of freshness.
- Garlic Breadsticks: These buttery, herb-infused breadsticks complement the savory profile of the soup and are irresistible when dipped!
- Herbed Rice: Fluffy, fragrant rice with fresh herbs gives a subtle earthiness that enhances the umami-rich soup without overpowering it.
- Roasted Vegetables: Seasonal vegetables roasted to caramelized perfection bring vibrant color and contrasting textures to each bite.
- Cheese Platter: A selection of cheeses, like aged cheddar or creamy Brie, provides richness and variety, enhancing the warm atmosphere of the meal.
- Dessert Option: A light sorbet cleanses the palate wonderfully after the savory soup, making room for a sweet finish.
- Red Wine: A glass of robust red wine rounds out the meal beautifully, enhancing the flavors for an elevated dining experience.
- Herb-Infused Coconut Quinoa: This nutty, tropical twist on a grain staple provides a unique contrast while pleasing your taste buds.
- Apple Crisp: The warm, spiced flavors of baked apples with a crunchy topping make a delightful companion for a comforting end to the meal.
How to Store and Freeze Ottolenghi Chicken Soup
- Fridge: Store your Ottolenghi chicken soup in an airtight container for up to 3 days. Allow the soup to cool before sealing to maintain freshness.
- Freezer: For longer storage, freeze the soup (without the pasta) for up to 3 months. This helps preserve the flavor and texture, making it perfect for later meals.
- Reheating: When ready to enjoy, simply reheat on the stovetop over low heat, adding fresh orecchiette as it warms to maintain the desired consistency.
- Thawing: If frozen, thaw the soup overnight in the fridge for easy reheating, ensuring it’s still delicious and comforting when served.
Ottolenghi Chicken Soup Recipe FAQs
How do I select the right chicken?
Absolutely! For the best flavor and texture, I recommend using chicken thighs, as they provide a rich, moist base for the soup. If you prefer a lighter option, you can substitute with skinless chicken breasts, but be aware that they may not offer the same depth of flavor.
What should I do if my vegetables are overripe?
Very important! If your carrots or celery have dark spots or are mushy, it’s best to avoid using them in your soup as they can affect both texture and taste. Instead, choose crisp, vibrant vegetables. Fresh, sweet carrots and firm celery will elevate your Ottolenghi chicken soup to another level!
How long can I store leftover soup in the fridge?
For a perfect reuse, store your Ottolenghi chicken soup in an airtight container in the fridge where it will last up to 3 days. Make sure to let it cool completely before sealing to maintain maximum freshness.
Can I freeze the soup for later use?
Definitely! To freeze, allow the soup to cool down and transfer it to freezer-safe containers, omitting the pasta. It can be kept for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stovetop, adding the fresh orecchiette during the last few minutes.
How can I ensure my soup doesn’t become too salty?
The key here is to taste as you go! Since various chicken stocks can differ in salt content, gradually add salt when seasoning the soup. Start with a small amount and adjust through the cooking process, allowing all flavors to blend beautifully without overpowering your dish.
Are there any dietary considerations I should keep in mind?
Yes! If you’re cooking for someone with dietary restrictions, feel free to make swaps as needed. For a dairy-free version, you can easily omit the Greek yogurt or substitute it with coconut yogurt. Always check any stock labels for allergens, as they can sometimes include gluten or preservatives that may not suit everyone’s dietary needs.
Hearty Ottolenghi Chicken Soup for Ultimate Comfort Cooking
Ingredients
Equipment
Method
- In a large saucepan, add chicken thighs, head of garlic (whole), chopped onion, chicken stock, water, and salt. Bring to a boil uncovered.
- Reduce heat, cover, and let simmer for 30 minutes until the chicken is tender. Shred the cooled chicken and set aside.
- Carefully strain the stock through a sieve, discarding the solids. Reserve about 1.7 liters of this liquid for the soup.
- In the same pot, sauté diced carrots and chopped celery in olive oil for 4 minutes. Add crushed garlic and Parmesan rind, cooking for an additional 30 seconds.
- Stir in your reserved stock, seasoning with additional salt and pepper. Bring to a boil and let it simmer for 15 minutes.
- Blend a portion of the soup with Greek yogurt and lemon juice until smooth.
- Re-add the blended soup to the pot, mixing in the orecchiette pasta and shredded chicken. Cook until the pasta is al dente, about 15 minutes.
- Ladle the soup into bowls, topping with fresh dill, cracked pepper, and grated Parmesan.