Chicken Soup (For a Chilly Day)
♡ 4 Chicken Thighs, with skin & bone
♡ 3 Carrots
♡ 3 Onions
♡ 4 Stalks of Celery
♡ 3 Cloves of Garlic
♡ Herbs of choice - Rosemary, Thyme, Bay Laurel, Ginger
♡ Fire Cider or Vinegar
♡ Olive Oil
1. Chop the celery, carrots, and onions into bite sized chunks. Finely dice the garlic. Drizzle oil and a good bit of butter into a pot and sweat veggies until the onion is translucent.
2. In a pan, brown the chicken thighs skin side down until crispy. Deglaze the pan with a bit of fire cider (or vinegar) and transfer everything into the pot with the veggies.
3. Add water to the pot, just enough to cover everything, and add in your herbs. Bring to a boil and reduce to a simmer, stirring semi regularly.
4. After about and hour and 1/2 you can begin to taste the broth, seasoning with herbs as needed to adjust (DO NOT ADD SALT YET)
6. After another 2 hours has passed, the chicken will be falling off the bones, and you can take the thighs out and shred the meat, removing the bones in the process. At this point you can also remove the skin as well (I don't). Add salt to taste, and serve.
Ideas for Serving
1. Cut up cubes of marble cheese and add to the bowl, ladle soup over it.
2. Serve with untoasted bread and butter (a classic)
3. Serve with garlic bread spread (Something different)
♡ 1/4 cup of grated pecorino cheese
♡ olive oil
♡ 1/4 cup butter (softened)
♡ a pinch of thyme
♡ 3 cloves of garlic, diced finely
1. Combine the butter, garlic, thyme, and pecorino in a small bowl. Once blended, add enough olive oil to loosen to a spreadable consistency.