Michelles Good For What Ails Ya Chicken And Raw Garlic SoupFrom irishmama 9 years ago
- 1 tablespoon olive oil shopping list
- 1-1.5 lbs boneless, skinless chicken thighs, cut into 2 in. pieces (the broth would probably be more flavorful with bone and skin, but this is what I had on hand - if you have a whole chicken, go ahead and use it, but skip adding the breast until noted below, and be sure to double the amount of water) shopping list
- salt shopping list
- 1 quart water shopping list
- 1 cup peeled garlic cloves (approx. 1 whole head) shopping list
How to make it
- Heat oil over medium-high heat in a large soup kettle. Add all chicken pieces (except breast, if using).
- Saute until chicken is no longer pink, 5 to 7 minutes.
- Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes.
- Increase heat to high; add water (along with whole chicken breast, if using) and 1 teaspoon salt. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.
- While soup is cooking, puree garlic in a food processor.
- Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones (if necessary) and shred into bite-size pieces; discard skin and bones.
- Strain broth into a large bowl and discard any remaining chicken pieces and bones.
- Skim fat from broth (there won't really be any if you just use boneless, skinless thighs) and reserve 2 tablespoons.
- Pour 1/2-1 cup of broth into food processor with raw garlic and puree well.
- Return soup kettle to medium-high heat. Add reserved chicken fat, remaining soup, and chicken.
- Simmer 10 more minutes.
- Remove from heat and add pureed garlic and chicken broth mixture. Stir in well.
- Serve, adding salt to taste to help cut the garlic, if desired.