Spiced Chicken Soup
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Olive Oil2 cloves
Garlic (chopped about 1 tablespoon)1
Bay Leaf8 cups
Chicken Stock (low-sodium)230 g
Rotini Pasta (cooked)Directions:
1
In a large stockpot or Dutch oven over medium heat, add the olive oil
2
Next, add the carrots, celery, garlic, bay leaf and onions
3
Saute until the vegetable begin to wilt, about 5 minutes
4
Next, add the cherry peppers and lemon peel and continue to saute for another 2 minutes
5
Add in the chicken stock and chicken pieces and sprinkle with smoked salt, if using, and pepper
6
Bring the soup to a gentle simmer and cook, about 30 minutes
7
Remove the chicken to a plate and wait until the pieces are cool enough to handle
8
Either with 2 forks or with your hands, pull the meat from the bone and shred, taking care to remove any cartilage
9
Once all of the meat is pulled from the bone, add the meat back to the soup and discard the bones
10
In the meantime, add the potatoes to the soup, cover and continue to cook and additional 15 minutes
11
Taste the soup again for seasoning, adding more salt and pepper, if necessary
12
Add in the noodles
13
Serve the soup in warmed bowls
14
Garnish with a squeeze of lemon and some parsley