Chicken Soup

Chicken Soup

Chicken soup is everyone’s go-to when they’re sick. Or at least that’s what they want when they’re sick. It soothes your throat, calms your cough, and satisfies you in the process.

Whenever the Mrs. or I are sick, I make a gigantic pot of this to get us through our cold. It’s so mind-numbingly easy to make. All you really need is a diced onion, chopped carrots, some chopped celery and a few chicken legs.

Soup is as old as time, and that makes sense, just throw a bunch of stuff in a pot and add water. Hours later, tasty happens.

The first condensed soup was made in 1897 and I can only imagine what that tasted like. I just can’t do canned soups, if they work for you that’s great, but the idea of all my food coming from a metal can that was sitting on some shelf at a grocery store for who knows how long doesn’t do it for me.

Homemade soup takes a little longer, but the pay off in the end is better than anything you can buy at the store.

*I topped this soup with some Chicken Bacon, you take the loose skin after the chicken is cooked and you bake it on 300F in the oven, the end result is a delicious crispy piece of heaven that tops your soup*

Recipe

Ingredients

2 Chicken Legs with the thigh bones still attached

1/2 Diced White Onion

4 Cloves Chopped Garlic (you can add more if you like garlic)

2 Tbsp. Lemon Juice

2 Tbsp. Salt

2 Tsp. Thyme

1 Cup Diced Carrots

1/2 Cup Diced Celery

1/2 Tbsp. Garlic Powder

1 Tsp. Black Pepper

6 Cups of Water

1 Tbsp. Butter

Method

In a large pot, melt your butter as it foams, add your onions and garlic. As these begin to brown, add your thyme, salt,pepper, and garlic powder. Now add your chicken and brown it on both sides. Then add your carrots & celery. Cook these all together for about 2 minutes. Then add your water and lemon juice. Put the lid on the pot and cook for two to three hours.

Once the chicken is cooked, remove it from the pot, remove all the meat and add the meat back to the soup ( I don’t like picking out bones from my soup). Save the bones for broth if you want. Take the skin and lay it on a flat baking sheet and cook at 300F till they are golden brown and crispy.

Once you’ve added your chicken meat back to the pot, stir occasionally for about 30 minutes and serve.

Add additional lemon juice or salt to taste.

Enjoy!