Earlier this week, I felt a tickle in my throat. "NO," I thought. But it was too late; my immune system had already been compromised. I caught this cold from someone (ANA? BILL?), so I can't be the only one who needs chicken soup right now. And to be honest, it's great for many an ailment: broken ankles, broken hearts, listlessness. It's versatile! The bottom line is this chicken soup works.
It took a bit of practice and a lot of self-control, but I finally wrote a recipe for a chicken soup that wanted no additions. Unless, of course, you feel like adding some wild rice, curry paste, noodles, chickpeas, or miso (right at the end). Go crazy! Or keep it simple. It's totally up to you. I included a few shortcuts because if you're quite sick, you probably won't want to break down a whole chicken. Let's talk about chicken soup from scratch when I’m feeling better.
WHAT WE'RE LEARNING
Using chicken thighs makes this soup so much better than if you were to use chicken breasts. I have tried simple versions with chicken breasts, but the reheat is incomparable. The broth is also much richer.
Make a double batch and freeze your soup. It defrosts wonderfully, and what a treat for future you!
Keep it simple! Or don’t!
REVIEWS ARE IN
“The chicken soup was great! Only feedback is the carrots were a little big.” - Melissa P.
WHAT WE'RE MAKING
SIMPLE CHICKEN SOUP
Serves 4-6
2 tablespoons extra-virgin olive oil
1¼ pound boneless, skinless chicken thighs, patted dry
Sea salt and freshly ground pepper
1 medium sweet onion, diced
4 celery stalks, diced
¼ teaspoon ground turmeric
4 cups chicken stock
4 medium carrots, cut into chunks, or smaller if you like
½ cup frozen peas
2 large handfuls of baby spinach
1 teaspoon apple cider vinegar
In a large pot, heat the olive oil over medium-high heat. Sear the chicken thighs for 4 to 5 minutes on both sides, until golden brown. Season generously with salt and pepper as you cook each side. Remove chicken and set aside.
Reduce heat to medium and add the onion, celery, and a splash of stock to deglaze the pan. Using a wooden spoon, release any brown bits (flavor!) that may have accumulated on the bottom of the pan. Season the vegetables with salt and pepper and cook for 2 to 3 minutes, until just softened and beginning to turn translucent. Add the turmeric and cook for 30 seconds more.
Add the chicken stock and 4 cups of water, and bring to a simmer. Taste and season the broth with salt before adding the chicken thighs back to the pot. The broth should be well seasoned and on its way to delightful. Cover and simmer for 20 to 25 minutes, or until the chicken is tender and easy to shred with a fork. Remove the chicken thighs and place them on a cutting board.
Add the carrots, cover, and simmer for 10 to 12 minutes, or until the carrots are tender.
While the carrots cook, slice the chicken thighs in half against the grain, and then using two forks, or however you like to shred hot chicken, pull apart the chicken thighs into bite-sized strips. Return the shredded chicken to the pot.
Once the carrots finish cooking, turn off the heat. Add the spinach and peas and cover, allowing the peas and spinach to cook through from the residual heat. Add the apple cider vinegar, stir, and serve.
DEAR ASH
Do you have a cooking or food question? Please send it my way! You can reply directly to this email, or send your question to foodstar@substack.com.
Thank you for reading!! Have a great weekend!
Love,
Ash
Can’t wait!