Michelles Good For What Ails Ya Chicken And Raw Garlic Soup Recipe

How to make it

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• 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.