Chicken Soup for the Heat
Ahh….yes, the soup that heals it all…
2 lb. organic skin on and bone-in chicken (including breast, thigh and leg with bone)
2 Tbs extra virgin olive oil
1 small onion, chopped
2 carrots, sliced
2 stalks celery, sliced and chopped
1 small parsnip or white turnip, chopped
1 small leek, white part sliced and chopped
6 cups organic chicken broth
2 bay leaves
½ tsp thyme, ground
½ tsp sage, ground
½ tsp rosemary, ground
1 tsp sea salt
¼ tsp black pepper
Option: 1 cup cooked pasta or leftover brown rice
1. Preheat 2 tablespoons of olive oil in a large pot for 2-3 minutes on medium heat. Place chicken in pot, a few pieces at a time, cover and cook until skin browns. Turn chicken over and do the same on the other side. Repeat with all chicken parts. Remove and put in a bowl.
2. In the same pot, lower heat and sauté onion for 2 minutes until it begins to soften. Add all the other ingredients including the chicken broth, herbs and spices and chicken. Cover pot and bring to a boil. Now, reduce to medium heat and simmer for 30 minutes until chicken is thoroughly cooked.
3. Check chicken by removing thigh and place in a bowl. With a fork and a knife try to pull the meat off the bone. If it does not pull away easily and the meat still looks a little pink, it is not completely cooked. The meat will easily pull away from the bone when cooked thoroughly. Replace it back into the soup and continue cooking for another ten minutes.
4. Remove chicken parts into a bowl, cool, remove skin, and pull apart meat. Add meat into pot. Discard bones and skin, etc. Remove and discard bay leaves and adjust seasoning to taste. Add precooked pasta or rice if using.
Bites of Insight: Always use a fresh, bone-in chicken with the skin when making this soup. A skinless chicken breast will not make a very tasty soup as you need the “fat” from the skin for flavor. You can always remove most of the fat and, of course, the skin after the chicken is cooked.