Wednesday, November 28, 2018

Household Chicken Soup

This year I made chicken soup 3 times last month.  It turned out pretty good and was very soothing.

I shared this recipe last year but it's still a go-to during the cold and flu season. I hope that you will give it a try and enjoy it as much as we did.

  • 4-5 chicken thighs
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 small green bell pepper, chopped
  • 3 garlic cloves, finely chopped
  • 3 ribs celery, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt (or to your taste)
  • 1 teaspoon ground garlic powder
  • 1 teaspoon ground onion powder
  • 8 cups water or low-sodium chicken stock (more or less may be required)
  • 1 dried California Chili Pod (Anaheim chili, or New Mexico chili), discard stem and seeds
  • 1/4 cup arrowroot powder (or cornstarch)
  • 4 cups fresh baby spinach, washed and stems removed
  • 8 oz. fresh baby carrots (used the cut and peeled)
  • 4 medium Irish potatoes
  • 1 medium lime, juiced
  • 1/2 medium lemon
  • 2 bay leaves
  • freshly ground black pepper to taste
  1. Heat olive oil over medium heat at least a 4-1/2 quart pot, dutch oven, etc.
  2. Add chicken thighs, lightly cook for about 1-2 minutes per side
  3. Add onions, bell peppers, and celery
  4. Add water, bay leaves, chili pod, and dry seasonings
  5. Bring to boil, reduce heat
  6. Add potatoes and carrots, juice of a lime and 1/2 lemon (peeling included)
  7. After soup had cooked for about 30 minutes, add a couple teaspoons of water to a cup and mix with arrowroot; add mixture to the soup
  8. Cook about 45 minutes or until chicken falls from the bone
  9. Add spinach and cook another 5 minutes
  10. Serve
Twist:  None, just this

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