October 26, 2013 Poultry
This is the best chicken soup I have ever made…heck, eaten, too. It’s like hugging a million fluffy bunny rabbits at once.
Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 6 to 8 servings
1 3-4 pound whole chicken, cut into 8 pieces, (or a combination of 3-4 pounds of legs and breasts or just legs) (learn how to cut it up here)
1/2 cup of arrowroot powder
1 teaspoon of salt plus a pinch for sauteeing
1/2 teaspoon of black pepper
2 tablespoons of butter (can be substituted with ghee)
1 tablespoon of olive oil
1 large onion, chopped
3 medium carrots, chopped
3 celery stalks, chopped
1/2 teaspoon of turmeric
1/2 teaspoon of poultry seasoning
1 cup of apple cider
6 cups of chicken broth (preferably homemade)
1/2 cup of heavy cream (optional)
Toss the chicken in the arrowroot powder, salt, and black pepper. Make sure each and every piece of chicken is well-coated!
In a dutch oven or just a big pot, melt the butter with the olive oil over medium-high heat. Once the butter is completely melted, add in half of the chicken pieces and let cook until completely browned on that side, about 5 minutes. Once darkened and crispy, flip it over to the other side and brown for another 5 minutes. Transfer the pieces to a plate and do the same with the other half of the chicken pieces.
To the remaining fat, add the onion, carrots, and celery. Saute with a pinch of salt until softened, about 5 to 7 minutes. Sprinkle the turmeric and poultry seasoning, then add in the apple cider and chicken broth.
Bring the liquid and veggies to a boil, then turn the heat down to medium-low and add the chicken back into the pot. Cover it with a lid and cook for another 25 minutes.
When the 25 minutes have elapsed, remove the chicken from the pot and shred it up into little pieces. Discard the bones, or use them to make chicken broth for next time.
Add the chicken back to the pot and stir to combine. Pour in the heavy cream if you’re using it, stir just to combine, then let cook over low heat for at least another 10 minutes or until ready to serve.
Spoon this liquid of the gods into big bowls and sip down.