Wholesome Chicken Soup

Name: Wholesome Chicken Soup
Cuisine: American
Ingredients: 1.5 lbs chicken thigh meat, deboned and deskinned; 5 whole peeled cloves garlic; 1 large onion, quartered; 2 carrots, cut into 1 inch pieces; 2 celery stalk, cut into 2 inch pieces; 4 whole shiitake mushrooms; 5 peppercorns; 4 bay leaves; dash dried ginger powder; 2 carrots cut into centimeter cubes; 2 celery stalks cut into centimeter cubes; 1/2 tsp turmeric; 2 tsp soy sauce; 1 tsp Worcestershire; 1 tsp Chinese rice wine; 1 tbsp butter; 1 tsp salt; to taste Pepper; Sour cream to serve

Cierra H. @cook_7828471

This is a soup I make for myself based off of 3 different recipes and with slight Asian influences (soy sauce, Chinese rice wine). Its very healthy and the broth is very rich. Turmeric is optional but delicious, looks tasty, and is anti-inflammatory. Sour cream rounds out the flavor and can help with texture if you decide to freeze leftovers for later.

Cierra H. @cook_7828471

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Ingredients

1.5 lbschicken thigh meat, deboned and deskinned
5whole peeled cloves garlic
1large onion, quartered
2carrots, cut into 1 inch pieces
2celery stalk, cut into 2 inch pieces
4whole shiitake mushrooms
5peppercorns
4bay leaves
dashdried ginger powder
2carrots cut into centimeter cubes
2celery stalks cut into centimeter cubes
1/2 tspturmeric
2 tspsoy sauce
1 tspWorcestershire
1 tspChinese rice wine
1 tbspbutter
1 tspsalt
to tastePepper
Sour cream to serve

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Steps

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.