By Devi Poojari
November 20, 2025
Having a fortified chicken broth on hand is a great shortcut to having a pot of chicken soup ready within a few moments. Serve it with some cooked pasta or a slice of toast on the side, to make for a wholesome, filling yet light meal for cold winter evenings.
2 cups water 1 chicken stock cube 1 cooked chicken breast, shredded 1 carrot, sliced 1 onion, diced 1 potato, diced 1 stalk celery, diced 4-5 garlic cloves, minced 2 sprigs fresh thyme 1 bay leaf 1.5 tablespoons olive oil 1 teaspoon dried oregano 1 tablespoon chopped parsley Salt and pepper, to taste
Heat the olive oil in a large vat and add in the bay leaf, onion and garlic to cook for a couple of minutes, until aromatic.
Tip in the celery and carrot to continue sautéing further for 3-4 minutes, before adding the potato.
Once the vegetables are slightly deep in colour, add the oregano, thyme, salt and pepper to season.
Pour in the water, crumble the chicken stock cube and bring everything to a simmer before adding in the shredded chicken breast.
Cover with a lid and continue to cook for 10-12 minutes; taste to adjust seasoning, if needed.
Ladle into bowls and garnish with a generous amount of chopped parsley before serving hot.