Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, wholesome chicken soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Wholesome Chicken Soup is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Wholesome Chicken Soup is something that I’ve loved my entire life. They are nice and they look wonderful.
Easy dinner recipe for Italian Chicken Noodle Soup with Italian seasoned broth, chicken, pasta, and veggies. When made with wholesome, minimally processed ingredients, Chicken Noodle Soup can do wonders whether you're feeling down in the dumps or already awesome. The key is making your own.
To begin with this particular recipe, we must first prepare a few ingredients. You can have wholesome chicken soup using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Wholesome Chicken Soup:
- Take 1.5 lbs chicken thigh meat, deboned and deskinned
- Get 5 whole peeled cloves garlic
- Make ready 1 large onion, quartered
- Prepare 2 carrots, cut into 1 inch pieces
- Take 2 celery stalk, cut into 2 inch pieces
- Get 4 whole shiitake mushrooms
- Prepare 5 peppercorns
- Get 4 bay leaves
- Take dash dried ginger powder
- Take 2 carrots cut into centimeter cubes
- Make ready 2 celery stalks cut into centimeter cubes
- Make ready 1/2 tsp turmeric
- Prepare 2 tsp soy sauce
- Get 1 tsp Worcestershire
- Get 1 tsp Chinese rice wine
- Make ready 1 tbsp butter
- Get 1 tsp salt
- Prepare to taste Pepper
- Take Sour cream to serve
This Southwest Chicken Soup is super clean and healthy. Delicious hot and sour soup does not need to be complicated. This easy chicken version is ready in about half an hour. My husband is a chef, and he said that this was fantastic!
Instructions to make Wholesome Chicken Soup:
- Take 1.5-2 lbs of chicken meat, preferably with a little bone or skin for fat/flavor (here I used 1.5 lbs of mostly cleaned chicken thighs) and fry in oil in a ceramic coated cast iron dutch oven (I love Lodge).
- Then add 4-5 cups of very warm water, 5 whole cloves of garlic, 1 large quartered onion, 2 carrots in 1"pieces, 2 celery stalks in 2" pieces, 4-5 whole shiitake mushrooms, 5 peppercorns, dash dried ginger powder, 4-5 bay leaves (I use large Indian ones), and bring to a boil.
- Once at a boil, reduce to a simmer for about 60 mins.
- After 60 mins, remove boiled carrot, celery and bay leaves and discard. Roughly chop the boiled onion and return to pan.
- Remove chicken, shred and remove any fat chunks and return to pan. Cut 2 carrots and 2 celery stalks into 1 cm^3 pieces and add to pan.
- Remove mushrooms, cut into quarters (and remove any remaining stem).
- Here I also add 1/2 tsp turmeric, 1-2 tsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp Chinese rice wine, and a tbsp butter.
- Simmer soup until new carrot/celery pieces are tender. Add 1 tsp salt and several good cranks of pepper.
- Serve with dollop of sour cream.
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