The Best Chicken Soup

koselig_chickensoup

A quick recipe search for cold-fighting chicken soups yielded this one. I used it as a guideline in my Koselig Cooking series and the flavor was absolutely perfect. I skipped the alcohol and greens this time around and instead included almost a cup of rice. It’s easily adaptable.

2 Tbsp coconut oil
Salt and pepper
1 whole chicken, about 4 to 5 pounds
3 large leeks, cleaned and sliced thin
3 carrots, sliced in 1/4-inch rounds
3 celery sticks, chopped 1/4-inch
6 cloves garlic, thinly sliced
2 tsp fresh thyme, minced
2 whole sprigs fresh rosemary, 1 (about 1 tsp) minced
2 Tbsp flour
1 cup white wine, sherry or vermouth
6 cups low sodium chicken stock
2 bay leaves
4 cups winter greens, chard, kale, beet greens, sliced
1/4 cup parsley, chopped

Instructions:
1. In a 6 quart Dutch oven or comparable heavy-bottomed pot heat coconut oil or other high-heat oil over medium-high heat until shimmering but not yet smoking. Season chicken with salt and pepper inside and out. Place chicken in pot and sear on all sides until golden brown, turn when each side removes easily from the bottom of the pot. Remove to a plate, and reduce heat to medium.
2. Remove all but 2 tablespoons of oil in pot, you can reserve the drippings and rendered chicken fat for dumplings or just discard. Saute leeks, carrots and celery until soft, about 4-5 minutes. Add half of the thinly sliced garlic and minced herbs, stirring for another 30 seconds. Sprinkle with flour and stir for another minute.
3. Using a heave wooden spoon, scrape of the browned bits from the bottom of the pot as you add the wine. As the bottom becomes clean add chicken stock. Return chicken and any accumulated drippings to pot. Cover and cook until chicken is tender and will easily pull apart, about 40-50 minutes. If using chopped potatoes, turnips, parsnips or sweet potatoes, add after 20 minutes.
4. Remove chicken and whole herbs from pot, discard herbs. Remove meat from chicken, discarding bones. Return chicken meat to pot and stir in along with the rest of the garlic, greens and parsley. Cook until greens are tender, about 5 minutes. Serve hot, alone, with noodles, or wild rice.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: