Dad’s Feel Good Chicken Soup

It is November 2022 and the worst cold and flu season I have personally experienced… Seriously it’s been really bad. My feel good chicken soup recipe has been made more times in our house this year than the past couple years combined. All the cold and flu stuff aside, myself and my family are seriously in love with this soup. Such awesome flavor and your sinuses genuinely feel clean and clear afterwards. I am not saying it will actually cure your cold or flu, but it will definitely make you feel better.

INGREDIENTS:

• 1 lb boneless chicken thighs

• 2 Qt chicken stock

• 3 carrots chopped

• 2 ribs celery minced

• 2 minced garlic cloves

• 1 chopped yellow onion

• 1 tsps pot herbs from The Spice House

• 1/2 tsp red crushed chilis

• 1 tsp gr. turmeric

• 10 sprigs of thyme & 3 sprigs of rosemary

• 1 Tbsp clarified butter

• 4 Cups chopped tuscan kale or spinach

• Salt & pepper to taste

• 1/4 Cup white wine to deglaze

DIRECTIONS:

1. Bring your soup pot to medium high heat on your stove and add 1 Tbsp clarified butter. Once melted add a few pinches of salt and pepper and place your boneless chicken thighs in the pot.

2. After placing you chicken in the pot then add your 1 chopped onion and 1 minced garlic clove. lightly cook your chicken thighs, about 3 minutes on either side, remove them and place on a plate and cover lightly with tin foil.

3. Deglaze your pan with 1/4 cup of white wine and then add your 3 chopped carrots, 2 minced celery ribs and a pinch of salt & pepper. Sautee on medium high for 2 minutes, cover and reduce heat to low. Let vegetable simmer at low setting for 25 minutes.

4. Remove lid and add 2 quarts of chicken stock, 1 tsp turmeric, 1/2 tsp red crushed chilis, 1 tsp pot herbs, remaining minced garlic clove and salt & pepper to taste.

5. Uncover chicken thigh and add them one by one to your broth and bring just to a rolling boil. Cover and reduce heat to low and simmer for 25 minutes.

6. Remove chicken thighs, place in a medium sized bowl and shred using two forks. Once shredded add your chicken back to your soup, and then add your 4 Cups of tuscan kale ( or spinach if kale really isn’t your thing). Stir your soup gently and replace the lid and simmer soup for additional 15 minutes.

7. Let cool, fill a bowl and feel amazing!

   1. NOTE: if you are using kale you could add the kale at the same time you add the whole chicken thighs to your broth and cook the kale longer for a more tender leaf. If you’re using spinach adding after the chicken has been shredded would work just fine.