Sunday, September 29, 2019

Household Chicken Soup

Last year I made chicken soup 3 times.  It turned out pretty good and was very soothing, so I decided to share the recipe again.

This recipe is 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
  • 1/2 cup poblano pepper or 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 tapioca starch)
  • 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, chopped 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 the soup has cooked for about 30 minutes, add a couple teaspoons of water to a cup and mix with arrowroot powder (or tapioca starch); add the 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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