Big Fat Chicken Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 821
- Total Fat
- 52
- Saturated Fat
- 13
- Carbohydrates
- 39
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 49
- Cholesterol
- 232
- Sodium
- 1743
- Total: 1 hr 45 min (includes cooling time)
- Active: 40 min
Ingredients
3 pounds bone-in chicken legs and thighs, skin and excess fat removed
Extra-virgin olive oil, as needed
1 large onion, cut into 1/2-inch slices
4 ribs celery, cut into 1/2-inch dice
3 carrots, cut into 1/2-inch dice
Kosher salt
2 cloves garlic, smashed
2 teaspoons crushed red pepper flakes
2 quarts chicken stock
1 lemon, halved
2 bay leaves
1 bunch thyme
2 russet potatoes, cut into 1/2-inch dice
1/2 cup frozen corn, thawed
1/2 teaspoon ground cinnamon
Freshly ground black pepper
1/2 cup cilantro leaves
Directions
- Preheat oven to 450 degrees F. Place the chicken on a baking sheet and roast until browned, about 20 minutes.
- Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt to taste and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic and crushed red pepper and cook for another 2 to 3 minutes. Add the chicken and fill the pot with the chicken stock and enough water to cover the chicken. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the bay leaves, thyme and potatoes and bring the ingredients to a boil, then reduce the heat to a simmer.
- Cook for 30 minutes, skimming off any particles that accumulate on the surface. Use tongs to remove the chicken to a cutting board. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Stir in the corn and cinnamon and taste for seasoning. Adjust the flavors with salt and pepper, if needed.
- Discard the lemon halves, thyme and bay leaves. Taste the soup for seasoning, which should be spicy with a bright lemon flavor.
- Ladle the hot soup into serving bowls. Garnish with cilantro leaves and serve. This soup is perfect for a cold day! YAY!