#SoupSZN: Golden Chicken Soup
The soup you should make if you’re trying to kick a cold!
Measurements (serves 4-6):
1 cup carrots
1 cup celery
1 cup yellow onion
½ cup chopped mushrooms
1 cup chopped Dino kale
~ 1 inch ginger, minced
1 tsp black pepper
½ tsp turmeric
6 cloves of garlic, minced
12 cups of chicken broth (we use Better Than Bouillon)
Juice of 1 lemon
3 chicken thighs
Couscous (about ⅓ cup per serving)
Garnish with crispy chicken skin, finely chopped fresh parsley, & green onion
Step 1
Chop yellow onion, carrots, celery, dino kale, and mushrooms
Step 2
Season chicken thighs with salt and pepper, then place skin side down in a med high heat dutch oven with a generous amount of olive oil for about 5 minutes
Step 3
Flip and cook for another 10 minutes,
hauste hint: make sure skin is crispy before removing from heat, you might need to cook skin side down again for another few minutes!
Step 4
Remove thighs from Dutch oven and place on a plate, then carefully remove the skin, should be easy if it is crispy enough!
Step 5
Turn down heat to medium. Add more oil, if necessary, then add mirepoix
Step 6
Cook until onions are translucent, then add mushrooms and cook for a few more minutes
Step 7
Add garlic and ginger, cook for 1-2 minutes
Step 8
Add turmeric, a big pinch of salt, and pepper
Step 9
Add butter, then chicken broth and skinless chicken thighs. Bring to a low boil, cover, and cook on low for 20 min
Step 10
In the meantime, chop the crispy chicken skin into small pieces and set aside for topping later
Step 11
If you're cooking to serve immediately (without any leftovers) you can add in couscous at this time! If you want to save this soup for later, my fav tip is to cook your starch (in this case couscous) in a separate pot as you enjoy the soup so it doesn't get soggy when reheating.
Step 12
Remove chicken from broth, debone & shred
Step 13
Add back in shredded chicken and dino kale
Step 14
Add the juice from a lemon then taste for seasoning!
Step 15
Ladle over a bowl of cous cous (if you chose to cook separately) & top with tons of freshly chopped italian parsley, green onion, and crispy chicken skin
