Wholesome Chicken Soup
Wholesome Chicken Soup

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, wholesome chicken soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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Wholesome Chicken Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Wholesome Chicken Soup is something that I’ve loved my whole life.

To get started 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 cook it.

The ingredients needed to make Wholesome Chicken Soup:
  1. Make ready 1.5 lbs chicken thigh meat, deboned and deskinned
  2. Take 5 whole peeled cloves garlic
  3. Take 1 large onion, quartered
  4. Get 2 carrots, cut into 1 inch pieces
  5. Take 2 celery stalk, cut into 2 inch pieces
  6. Prepare 4 whole shiitake mushrooms
  7. Make ready 5 peppercorns
  8. Take 4 bay leaves
  9. Make ready dash dried ginger powder
  10. Make ready 2 carrots cut into centimeter cubes
  11. Get 2 celery stalks cut into centimeter cubes
  12. Take 1/2 tsp turmeric
  13. Make ready 2 tsp soy sauce
  14. Get 1 tsp Worcestershire
  15. Make ready 1 tsp Chinese rice wine
  16. Make ready 1 tbsp butter
  17. Take 1 tsp salt
  18. Make ready to taste Pepper
  19. Prepare Sour cream to serve

Transfer the chicken to a cutting board. This wholesome cream of chicken soup is a recipe to make time and time again. This comforting soup brings together chicken, leek, and celery in a creamy broth. From the book Chicken: Over two hundred recipes devoted to one glorious bird by Catherine Phipps.

Instructions to make Wholesome Chicken Soup:
  1. 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).
  2. 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.
  3. Once at a boil, reduce to a simmer for about 60 mins.
  4. After 60 mins, remove boiled carrot, celery and bay leaves and discard. Roughly chop the boiled onion and return to pan.
  5. 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.
  6. Remove mushrooms, cut into quarters (and remove any remaining stem).
  7. 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.
  8. Simmer soup until new carrot/celery pieces are tender. Add 1 tsp salt and several good cranks of pepper.
  9. Serve with dollop of sour cream.

This comforting soup brings together chicken, leek, and celery in a creamy broth. From the book Chicken: Over two hundred recipes devoted to one glorious bird by Catherine Phipps. Chicken: Over two hundred recipes devoted to one glorious bird Inspiring chicken recipes to expand your. Remove chicken from the soup, then strip the meat from the bones. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.

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