Chicken Soup
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Ingredients
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6 chicken drumsticks
2 cups low sodium chicken broth
2 tbsp extra virgin olive oil
1 white onion, diced
1 celery stick, diced
2 carrots, diced
3 large cloves of garlic, finely chopped
Half lime, fresh squeezed
2 tsp chili powder
1 tsp of your favorite spice/seasoning
1 (14.5 oz) can diced tomatoes
Half (6 oz) can tomato paste
Salt and pepper, to taste
Chopped cilantro (5 sprigs)
2 tsp Mexican oregano (dried leaves)
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"There is a reason that Chicken Soup is the king of comfort foods! What I've presented below is a basic recipe with a rich assortment
of flavors -- from the onion, celery, carrots, garlic, ginger, herbs & spices. To make the soup heartier, remove the chicken from the pot
and run a hand blender through the veggies to thicken the base. Shred the chicken from the bones and add back to the pot. Enjoy!"
Back to: Everyday Cooking for Beginners
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Cookware
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5 qt stockpot, nonstick (preferred)
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Prep
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Begin by creating a dry rub with the salt, chili powder, curry powder or your favorite other spice and cumin. Skin the drumsticks and coat
completely with the rub. Set the drumsticks aside for 10 minutes. Next, chop the onions, celery, carrots, garlic and ginger.
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Method
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Heat a tablespoon of olive oil in the stockpot. Add the chicken drumsticks to the pan and brown on all sides. Remove the chicken into a bowl.
Add the remaining tablespoon of olive oil to the stockpot. Add the onions, garlic, ginger, celery, carrot. Sprinkle with a little salt and
pepper and let sit for 30 seconds before adding the oregano leaves. Cook until the vegetables turn shiny and translucent. Add the cans of
tomato paste & diced tomatoes and chili powder and stir.
Now add the browned chicken, mix well with the contents of the pot and let sit for a couple of minutes. Now add the chicken stock or water, the limejuice,
more salt and rest of the oregano leaves. Turn the heat to medium-low, cover and cook for 30 minutes, stirring the pot occasionally.
Depending on how you like your soup, you may want to add more water or stock at this point if it is too thick. Check to see if the carrots
are soft, and the chicken is completely cooked (the chicken meat should easily come apart and no longer pink on the inside). If the soup is
not at this stage, cook until you get these results. At this point, remove the drumsticks from the pot and pull all the meat away from the
bones. Chop up the meat to desired size pieces and add back to the pot (discard the bones). When the soup comes back to a boil, taste the soup
to adjust seasoning, sprinkle with the remaining cilantro on top and let the soup rest, covered, for at least 10 minutes.
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Serving
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Reheat the soup on the stove when ready to serve. This soup is especially comforting if you're down with a cold, cough or sore throat. The soup
is great served by itself or when ladled over steamed rice. Enjoy!
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