INSIDE CHELLZ KITCHEN
Mitchelle Phetlhe | Wednesday April 1, 2026 06:00
This is where chicken soup quietly steps in; simple, nourishing, and effortlessly comforting.
For me, chicken soup is more than just a meal. It’s a reset button. It’s the kind of dish that allows you to slow down without actually slowing down too much.
You can have it bubbling gently on the stove while you tidy up, help with homework, or just take a breather. It doesn’t ask for perfection, just a few good ingredients and a little love.
What I enjoy most about chicken soup is how the chicken itself takes centre stage. You don’t need to overcomplicate things with too many spices or techniques. When cooked right, the chicken releases a deep, rich flavour into the broth that forms the heart of the dish. Everything else simply supports it.
Weekday cooking should feel doable. That’s the philosophy I carry into my kitchen, especially on days when energy is low but the need for a wholesome meal is high. Chicken soup fits perfectly into this rhythm because it adapts to what you have available. Open your fridge and work with what’s there.
That’s the beauty of it. That said, I do have a few go-to vegetables that I love including, not just for flavour, but for the visual joy they bring to the bowl. Carrots and peas are always at the top of that list. There’s something about that bright orange paired with pops of green that instantly lifts the dish. It feels vibrant, inviting, and nourishing before you even take your first spoonful.
Carrots bring a natural sweetness that balances the savory depth of the broth, while peas add little bursts of freshness. Together, they create a comforting harmony that works every single time.
Celery is another classic addition to chicken soup, and for good reason. It adds a subtle earthy note that deepens the flavour of the broth. While I didn’t include it this time, it’s always a welcome guest in the pot if you have it on hand. Rati tought me this on one of our staycations, honestly I'd never used celery before.
Now, let’s talk about the twist. Instead of going the traditional route with seasoning, I reached for something a little different Portuguese Chicken spice by Hinds. It brought a whole new personality to the soup. Warm, slightly tangy, and layered with subtle citrus notes, it transformed a simple pot of soup into something a bit more exciting without losing its comforting essence.
What I loved most was the gentle hint of lemon that came through. Not overpowering, not sharp, just a soft, almost subliminal tang that lifted the entire dish. It’s one of those flavors that makes you pause for a moment and think, “Wait... what is that?” in the best way possible. It’s proof that you don’t need to reinvent the wheel to make something feel new. Sometimes, all it takes is one small change.
We had this soup on what we like to call Detox Thursday on the Hinds weekly Meal plan. A day where we lean into lighter, nourishing meals that give the body a bit of a break. And honestly, this soup ticked all the boxes. It was warm, filling without being heavy, and packed with goodness. The broth felt restorative, the chicken was tender, and the veggies added just the right amount of texture and color.
And, the boys enjoyed it too... mostly. Let’s just say I did notice a few peas left behind at the bottom of their bowls when I got to the kitchen later. But that’s part of the charm, isn’t it? You win some, you lose some. At least they had a good, hearty meal.
INGREDIENTS
1 whole chicken (cut into pieces) or 6–8 chicken portions 1 tablespoon cooking oil 1 medium onion, chopped 2 tap garlic, minced 3 medium carrots, peeled and sliced 1 cup green peas (fresh or frozen) 1 teaspoon salt (adjust to taste) 1–2 teaspoons Hinds Portuguese chicken spice 1/2 teaspoon Hinds black pepper 6–8 cups water or chicken stock Fresh parsley (optional, for garnish) Juice of 1/2 lemon (optional)
INSTRUCTIONS
Start by cleaning your chicken pieces and patting them dry. This helps them brown slightly when you begin cooking, adding a bit more depth to the overall flavour.
In a large pot, heat the cooking oil over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
Place the chicken pieces into the pot and let them cook for a few minutes, turning occasionally so they lightly brown on the outside.
Sprinkle in the Portuguese chicken spice, salt, and black pepper. Stir well to coat the chicken evenly.
Add your water or chicken stock, making sure the chicken is fully submerged. Bring everything to a gentle boil.
Reduce the heat and let the soup simmer for about 25–30 minutes until the chicken is tender and flavorful.
Add the carrots and celery if using, and allow them to cook for about 10–15 minutes until they begin to soften.
Add the peas last and cook for about 5 minutes so they stay bright and fresh.
Taste the soup and adjust seasoning if needed. If you’d like a bit of extra brightness, squeeze in some fresh lemon juice.
Serve warm, garnish with parsley if you like, and enjoy a simple, comforting bowl that asks very little but gives so much.