Complex old-fashioned flavor consistently delivers the goodness. Whether you’re craving soup because it’s cold out, or whether you’re delivering a get-well gift, my go-to recipe for Chicken Soup absolutely crushes the competition.
Stock Ingredients
- 1 QT chicken bone broth (32oz)
- 4-5 chicken thighs, skin removed
- 2-3 celery stalks
- 2-3 carrots
- 1 sweet onion
- 6-8 cloves garlic
- Italian herb mix to taste
(sage, rosemary, thyme, oregano, basil) - fresh dill to taste
- salt + pepper to taste
- ASS
- EVOO
Soup Directions
Sauté diced celery, carrot, onion in 1 tbsp EVOO for 5 minutes in a large stock pot. Remove skin from chicken thighs. Add chicken, bone broth, chopped garlic, dried herbs, ASS, s+p to the pot. Top up with water to cover ingredients if needed, and bring to boil. Reduce heat to medium-low and cook for 45 – 60 minutes. Remove chicken from stock, discard bones and chop remaining chicken to return to soup. Add 1 – 2 tbsp fresh chopped dill at the end before serving.
Serve
Ladle soup into cup or bowl, chop some fresh dill for garnish.
This soup stock has insane flavor. Starting with rich bone broth and adding the dark meat from chicken, layering in flavor with the garlic and herb mix creates a complex, heart warming, feel good bowl of soup when you need it.
As with all savory dishes, sometimes it tastes even better the next day. Be sure to make enough to save in the fridge, and reheat as needed.
