How to Cook Appetizing Wholesome Chicken Soup

Without fail cooking ultimate Wholesome Chicken Soup easy, tasty, practical.

Good Evening every body, at this time you get present recipe Wholesome Chicken Soup with 19 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 9 stages of easy cooking Wholesome Chicken Soup.

Ingredients all Wholesome Chicken Soup

1. Prepare 1.5 lbs : chicken thigh meat, deboned and deskinned.

2. Prepare 5 : whole peeled cloves garlic.

3. Needed 1 : large onion, quartered.

4. Needed 2 : carrots, cut into 1 inch pieces.

5. Needed 2 : celery stalk, cut into 2 inch pieces.

6. Prepare 4 : whole shiitake mushrooms.

7. Needed 5 : peppercorns.

8. Needed 4 : bay leaves.

9. Needed dash : dried ginger powder.

10. Prepare 2 : carrots cut into centimeter cubes.

11. Needed 2 : celery stalks cut into centimeter cubes.

12. Needed 1/2 tsp : turmeric.

13. Needed 2 tsp : soy sauce.

14. Needed 1 tsp : Worcestershire.

15. Needed 1 tsp : Chinese rice wine.

16. Needed 1 tbsp : butter.

17. Prepare 1 tsp : salt.

18. Prepare to taste : Pepper.

19. Prepare : Sour cream to serve.

If all ingredients Wholesome Chicken Soup it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Wholesome Chicken Soup

1. Take 1.5-2 lbs of chicken meat, preferably with a little bone or skin for fat/flavor (here I used 1.5 lbs of mostly cleaned chicken thighs) and fry in oil in a ceramic coated cast iron dutch oven (I love Lodge)..

2. Then add 4-5 cups of very warm water, 5 whole cloves of garlic, 1 large quartered onion, 2 carrots in 1"pieces, 2 celery stalks in 2" pieces, 4-5 whole shiitake mushrooms, 5 peppercorns, dash dried ginger powder, 4-5 bay leaves (I use large Indian ones), and bring to a boil..

3. Once at a boil, reduce to a simmer for about 60 mins..

4. After 60 mins, remove boiled carrot, celery and bay leaves and discard. Roughly chop the boiled onion and return to pan..

5. Remove chicken, shred and remove any fat chunks and return to pan. Cut 2 carrots and 2 celery stalks into 1 cm^3 pieces and add to pan..

6. Remove mushrooms, cut into quarters (and remove any remaining stem)..

7. Here I also add 1/2 tsp turmeric, 1-2 tsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp Chinese rice wine, and a tbsp butter..

8. Simmer soup until new carrot/celery pieces are tender. Add 1 tsp salt and several good cranks of pepper..

9. Serve with dollop of sour cream..

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