The soup is done! I’m serving it with some sourdough bread 😊..
Added 2024-11-15 23:20:43 +0000 UTCThe soup is done! I’m serving it with some sourdough bread 😊 I’ll include my recipe below if u wanna recreate it 💗RECIPE:Chicken broth/soup4 chicken leg quarters or 2 bone-in chicken breasts1 onion, chopped3-4 celery stalks, chopped3-4 carrots, chopped6 gloves garlic, wholeFresh thyme sprigs (~6-7 sprigs)2-inch piece of ginger, cut in half length wise2 bay leaves1/2 tsp whole pepper corns1/2 tsp turmeric1 Tbsp kosher salt____Optional:8 oz kale / spinach1 cup pearled barley / dry pasta Topping:Green onionLemonFor broth:Place chicken leg quarters in large Dutch oven and cover with water and a large pinch of salt. Bring to boil and cook for 5 mins. Remove chicken with tongs into a colander and discard water. There will be white gunk. Wipe out pot and place back on stove to dry. Rinse chicken if there’s gunk on it.Add olive oil to pot and sauté chopped onion, celery, carrot, whole garlic gloves. Add chicken back into pot. Cover with water. Char ginger over flame and add to pot. Add 1Tbsp kosher salt, pepper corns, bay leaves, thyme sprigs, and turmeric. Bring to boil and reduce to low. Cover and simmer for 45 mins until chicken is cooked and tender. Internal temp 165FRemove chicken, thyme stems (the leaves should’ve all fallen off into broth), bay leaves, ginger.Chicken broth is ready!To make soup:Add barley or pasta to broth and boil according to pkg instructions (~10 mins).In the mean time, shred chicken meat from bones. Add back into pot along with kale once barley/pasta is cooked. Cook for additional 2-3 mins until kale is wilted.Ladle into bowl and top with green onion and a squeeze of lemon and enjoy!
