Homestyle Chicken Soup

Entree

I’m not quite sure what people are talking about when they say soup weather. I personally enjoy a bowl of soup when its sunny and eighty and when it’s rainy and fifty. To me, there is no difference. Maybe because I’m in love with how easy it is to throw ingredients into a pot, cover it with broth and four days of dinner and lunch are born. As you can tell, I’m a person who doesn’t love complications when it comes to her food.

Growing up in Los Angeles, I’m privy to Homestyle Chicken Soup – no noodles. Jewish penicillin as it’s jokingly called was my bread and butter when I was sick or just needed a warm hug in a bowl. My mom used to make it at least once a week. When I came home from school to the scent of chicken stock mingling with thyme and rosemary, the stress instantly melted from my shoulders.

I’ve taught myself over the years how to make Homestyle Chicken Soup. It’s not hard but whatever you do, ALWAYS use chicken thighs. It’s the secret to rich and savory broth. I use the standard carrots, celery and onion as the base, then once the chicken is done, shred it and add it back in. That’s it. You can mix in noodles if you want a heartier soup. Personally, I prefer a chunk of sourdough bread to serve on the side. You do you though. Enjoy!

Homestyle Chicken Soup

Ingredients

2 tablespoons of butter

1 tablespoon of extra virgin olive oil

4 cloves of garlic, crushed and minced

1 teaspoon of red pepper flakes

1/2 of a white onion, diced

2 carrots, diced

2 stalks of celery, diced

4 skinless chicken thighs, deboned and cubed

1 tablespoon of fresh rosemary, minced

1 tablespoon of fresh thyme, minced

1 quart of chicken stock

Salt and pepper to taste

Instructions

  1. Melt the butter with the olive oil in a large pot or dutch oven over medium-high heat. After the butter begins to bubble slightly, add the garlic and red pepper flakes. Let cook for thirty seconds to a minute, or until aromatic. 
  2. Add the chicken thighs and cook until browned, around five minutes. Remove from pot. 
  3. Reduce the heat to medium. Add the onion, carrots, and celery and sweat until soft, roughly ten minutes. Return the chicken to the pot and add the rosemary and thyme. Let cook for thirty seconds to a minute, stirring to incorporate. 
  4. Add the chicken stock, supplementing with water until the desired volume is reached. Increase heat to high and bring to a boil. 
  5. Reduce the heat to low. Cover and let simmer for an hour. Add salt and pepper to taste before serving. 

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