Chicken Soup With Vegetables And Lime

Dated: September 21 2018

Views: 36


Chicken Soup with Vegetables and Lime

Across centuries and cultures, chicken soup has been a go-to remedy for the common cold. The perceived health benefits of chicken soup are many, and are likely part placebo, part science. Think back on your favorite childhood chicken soup remedy memories. Remember watching the steam billow out of the soup pot? In my chicken soup memories, I am usually wrapped in a cozy blanket, preparing for a meal that wrapped me even more in love and comfort. I imagine these experiences played a big role in the healing properties of that soup.


Servings: 6 Cooking Time: 2 hours

Ingredients

For the chicken broth:
1 2-3 lb whole chicken, rinsed
1 cup chopped onions
½ cup chopped carrots
½ cup chopped celery
¼ cup chopped fennel stalks
5 sprigs of parsley
3 sprigs of cilantro
1 bay leaf
5 black peppercorns

For the soup:
1 tablespoon extra-virgin olive oil
1 cup diced white onion
¾ cup diced fennel bulb
1 tablespoon minced jalapeno
2 teaspoons minced garlic
¾ cup diced tomato
1 cup diced green cabbage
½ teaspoon dried Mexican oregano
½ teaspoon dried thyme
2 quarts chicken broth, homemade or store-bought low-sodium broth
Juice of 2-3 limes
2 tablespoons minced cilantro, for garnish
Chopped avocado, for garnish
Crushed tortilla chips, for garnish (optional)
Coarse sea salt
Freshly ground black pepper

Directions

Combine all of the chicken broth ingredients in a large stockpot and add enough cold water to cover by two inches. Bring to a boil, then reduce to a bare simmer. Skim the broth frequently to remove the impurities and congealed fat. After simmering for about 45 minutes, remove the chicken. Skin the cooked chicken, separate the breast and thigh meat, and coarsely chop; set aside. Return the bones to the broth and continue to simmer for another 45 minutes or so. Strain the broth.

Heat a large soup pot on medium heat for 1-2 minutes. Add the olive oil and, when hot, add the onion and fennel. After 3-4 minutes, add the jalapeno and garlic, stirring to combine. After 1-2 minutes, or when the garlic is very fragrant and the onions are tender, add the tomatoes, cabbage, and dried herbs. Cook for another few minutes so the tomato can release their liquid and the cabbage starts to get tender. Add the chicken broth and reserved chicken, bring to a boil, then reduce to a simmer and cook for about 10 minutes. Season to taste with salt and pepper. Just before serving, add the lime juice. Ladle into warmed bowls and garnish with cilantro, avocado, and tortilla chips.


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Bevia Patrick

Since its inception in 1995, Patrick Team Properties has exemplified a profound commitment to its clients by providing the highest standard of service, integrity and work ethic in the field. Patri....

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