I’ve never made chicken soup before. Mainly because I don’t really like it. I know, it’s an odd confession as an opening for a chicken soup recipe. But…. The soup I made wasn’t like the chicken soup I grew up with. What never appealed to me was the rich, clear broth that had little pools of chicken fat floating on top.
So I figured that instead of throwing a whole chicken into the pot with a carrot and an onion, I’d do something differently. I used a chicken breast, a chicken leg, and a bone in, skin on chicken thigh. As usual, I tried to remove as much fat as possible. I also added a lot more to the soup. There is the typical carrot, however, instead of just halving it, I diced it into half moons and sauted a little. The onion also got the saute treatment instead of being just halved and thrown in. Potatoes and a bell pepper also made their way into the pot. I wanted to add some more veggies (of the frozen variety) but there was no more room in the pot. Oh well. Here is what I did:
1 large white onion (diced)
1 large carrot (diced in large half moons)
chicken (whatever you want, but I used cut-up chicken breast, thigh, and leg)
6 cups of water (pretty much the max for my pan, but you can use more if you’d like a looser soup)
2 small-medium potatoes (I use Yukon Gold)
1 bell pepper (chopped in large chunks)
1-2 bay leaves (optional)
Salt, pepper, turmeric, spanish smoked paprika, sweet paprika (all to taste)
1. Saute the diced onion and carrots for a few minutes.
2. Add chicken and cover with water.
3. Bring water to a boil and add the spices.
4. Add the potatoes and bell pepper. Add the bay leaves if you’re using them. Check the spices in a few minutes (potatoes tend to absorb a lot).
5. Let simmer on low heat for a half hour or so.