AHP Chicken Stock Soup

FOOD, MAKE

ahp-image-make-food-AHP_Chicken_Stock_Soup

I love eating soup year round. I don’t think everyone else agrees with the idea of eating hot soup at the beach. Yet, most people love soup when they’re sick. It may not be flu season yet, but the turn in the weather usually signals the trickle in of sore throats, dripping noses, coughing, sneezing and so on.

None of us want to be sick, but I do have to say being ill around October has to be the best time of year to suffer from an ailment. Sleeping by the fire, lazy days, eating warm soup, and drinking hot teas. I do love hanging out with my babies, tucked in bed,  watching “Halloween themed” movies: Coraline, Alice in Wonderland, Monster House, etc., without all the responsibilities of activities and daily chores. I am not in any way saying it’s nice having my children sick, it’s heartbreaking, little ones just don’t understand. But some elements of the experience are cozy and full of family bonding time.

I am going on… just to say, “It’s important to have a healthy comforting soup on these occasions, and here is one for you.” The AHP Chicken Stock Soup, is full of protein and healthy fats with a comforting aromatic quality. Using pumpkin oil and warm spices gives the soup a wonderful winter feeling, a seasonal embrace.

AHP Chicken Stock Soup

cook and prep time

60 minutes

serves

a lot

ingredients

  • pumpkin oil: as needed
  • onions: 2 large
  • celery: 8 stalks
  • garlic powder: 2T
  • ground mustard: 2T
  • cumin: 1T
  • bone-in skinless chicken thighs: 4 pounds
  • freshly ground pepper
  • kosher salt

tools

  • large dutch oven
  • tongs
  • ladle

instructions

  1. Dice onions and cut celery into large chunks about 1 inch.
  2. Heat large dutch oven on low, adding enough pumpkin oil to coat the bottom of the vessel.
  3. Toast spices on continued low heat until fragrant.
  4. Add onions and celery, salt and pepper to taste, stir frequently.
  5. Once onions are translucent, add the chicken to the dutch oven.
  6. Cover chicken with water but don’t overfill.
  7. Cover on high until the stock begins to boil, then reduce temperature to medium/ low heat for 30 minutes.
  8. Turn stove off and remove chicken with tongs and place on cutting board.
  9. Shred chicken with 2 forks, pinning chicken down with one and pulling meat off the bone with the other.
  10. Once finished shredding chicken soup should be cool enough to serve. Pile chicken in the center of bowl and ladle broth.
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