This is the most delicious and vibrant take on chicken soup, the get well classic, that I could come up with. Lots of hearty pieces of chicken meat, a sweet broth with lots of bright veggies. I add a touch of heat with hot sauce at the end to get a little sweat going to get all those evil sick bugs out. Make it ahead of time and just heat it up at my friend's house.
Ingredients
- 4 small onions, quartered
- 6 cloves garlic, peeled
- 1 pound carrots, peeled and cut into -2inch chunks
- 2 pounds chicken thighs, skin removed
- Handful thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds red bliss potatoes, washed and quartered
- 2 handfuls green beans, trimmed
- Hot pepper sauce, to taste
Directions
In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.
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By kimchilover
San Luis Obispo, CA
on November 14, 2010
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Good flavors, but I needed to add some chicken broth. It didn't have much liquid.
By rkmlksfs
Lake Havasu Cit...
on June 20, 2010
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The flavor is fantastic. I used chicken broth instead of water. But... it was no stew. I made it a stew by thickening the broth. Then it was a great stew
By MoonValleyCrab
North Bend, WA
on April 22, 2009
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I made this recipe for my husband tonight, and he loved it! I just added a few tweaks. I NEVER use water in a soup base, I never find it has enough base. I always use the broth of the meat I am using (In this recipe I used Chicken. I also cooked the onions the later half of searing the chicken in a skillet with Olive Oil. I then de-glazed the pan with white wine and added that to the stock pot to cook. I also added about 6 or 8 cloves of garlic, just because we are garlic lovers! I really enjoyed this recipe, but with a few tweaks made it extra tasty!
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