Perfect Chicken Soup

Perfect Chicken Soup is a gluten free, dairy free, and whole 30 main course. This recipe serves 8. For 99 cents per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains around 31g of protein, 23g of fat, and a total of 430 calories. 1 person found this recipe to be yummy and satisfying. It is brought to you by Foodista. A mixture of a lemon, ginger, celery, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is solid. Users who liked this recipe also liked Perfect Potato Soup, Perfect Potato Soup, and Perfect Potato Soup.

Instructions

1. ONE:
2. Roughly Chop: 2 Carrots, 1 onion, 1 shallot,
3. Stalks celery and 3 pieces of ginger
4. TWO:
5. Rinse 3-4 pounds of chicken parts (I used breasts)
6. Leave the skin on and bones in these add flavor!
7. We will skim the fat later
8. THREE:
9. Place chicken in a large pot, add chopped veggies as well as:
10. Handful fresh parsley, a lemon, 6 cloves peeled garlic,
11. Bay leaves, salt and pepper to taste
12. Add enough cool water to cover chicken
13. Bring to a boil then simmer on low for 3 hours
14. FOUR:
15. Remove solids discard everything but the chicken breasts
16. Allow broth to cool and place in refrigerator overnight
17. Your beautiful chicken stock is finished and ready for soup!
18. FIVE:
19. When chicken has cooled, gently pull apart with fingers
20. Discard bones
21. Save reserved chicken in a separate bowl until needed
22. SIX:
23. Dice: 2 Carrots, 1 onion, 1 shallot,
24. Stalks celery and 4 red potatoes
25. SEVEN:
26. In a soup pot over medium heat:
27. Add onions and cook until wilted
28. Add shallots and garlic and cook until golden
29. Add carrots, celery, potatoes and a generous sprinkling of salt & pepper
30. Cook for 5 minutes
31. EIGHT:
32. Remove stock from refrigerator
33. With a spoon, skim fat from surface
34. Pour into soup pot through a strainer
35. Bring soup to a boil
36. Add chicken back to soup along with torn up pieces of escarole
37. Cook soup for 2 more minutes
38. LAST STEP!
39. Serve soup over your choice of noodles or rice (I used egg noodles). Sprinkle with freshly chopped parsley and serve with a hearty bread!! I know not everyone adds potatoes to their chicken soup, but I was craving something a little more hearty. The lemon and ginger make the broth beautifully fragrant. Also, the soup can be served the same day the stock is made. I like making the stock a day before making the soup because it makes the soup much more flavorful.