Sunday, October 13, 2013

Hearty Chicken Soup

The weather in Providence is starting to cool down and winter is (sadly) coming soon. Many of my friends have recently gotten sick. The change in weather, the exhaustion from Fall Conference last week (a retreat i went to with Reformed University Fellowship), the midterms, the work... all lead to a lot of nasty colds. Unfortunately, I can't make all of my friends a warm soup, but I can give my recipe for it! This soup is hearty, filling, and yummy! My recipe makes a large batch, so you can have it for days, too. If you want to make less, try to cut the batch in half. You can always adjust and add or substitute veggies. The soup is made without canned chicken stock, so the flavors are natural to create a healthy "cure" for the common cold.

Chicken Soup (Serves 12)
1 Tbsp Oil
3 Chicken Legs
5 Cloves Garlic
1 Onion
1 Bell Pepper
1 Handful Chopped Asparagus
1 Carrot 
1 Gallon Water
1 Tbsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
1/2 Tsp Oregano
1/2 Tsp Sage
1/2 Tsp Basil

1. Mince garlic and set aside.
2. Chop vegetables to a medium dice. They should be relatively consistent to ensure even cooking. 
3. Make cuts into the sides of the chicken legs so that they will cook more quickly and evenly.
4. Season chicken with salt and pepper (not in ingredients).
5. In a large pot, heat oil.
6. Add garlic once the pot is hot. Allow it took slightly. Remove the garlic. Keep as much oil in the pot as possible.
7. Add chicken. Lower heat to low-medium. Turn every couple minutes.
8. Remove chicken when 75% cooked.
9. Chop chicken off of the bones. Cut into small pieces. Do not throw away the bones.
10. Use a paper towel to clean the pot. Remove any burnt oil, chicken residue, and garlic.
11. Place bones into water and cover. Boil for 20 minutes to make a quick stock.
12. Add vegetables and seasoning, cover, and simmer on low-medium heat for 30 minutes, or until the flavors have developed.
13. When finished, turn off heat and serve. Leave the bones in the soup so that you can continue to develop the flavor if you have any leftovers.

Pour the soup over some cooked noodles or rice. I would not cook the noodles into the soup, just in case you have leftovers (it's better not to have soggy noodles later). It is best to cook noodles or rice while your soup is boiling. Be sure to cool down noodles with cold water to stop the cooking. You can store leftover noodles in a ziploc bag or a tupperware. You can reheat the soup by bringing it to a boil. If it boils down too much, just add a little water. Enjoy!
When I went to RUF Fall Conference last weekend, I went apple picking! An apple post will be coming next week, featuring a maple, bacon, and roasted apple ice cream alongside another surprise! You don't want to miss it! Find it here on Sunday 10/20 10PM EST!

1 comment:

  1. This hearty chicken soup is looking so delicious I would like to make it in my house I share it with my wife she will make it with the help of you recipe.