GRANDMA'S CHICKEN SOUP

MA’S CHICK’S GOOD

The thing I love about this chicken soup is that you can approach it in two equally as delicious ways. It can be a really juicy chicken dish where you don’t pull the chicken from the bone and instead serve the chicken in a a shallow bowl with just a tiny bit of broth and all of the yummy potatoes and mushrooms OR you can use two forks to pull the chicken from the bone and have a hearty more traditional homey chicken soup.

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GRANDMA'S CHICKEN SOUP

Yield: 10 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

FOR THE CHICKEN

• Skinless Chicken Breast (2)
• Skinless Chicken Thigh (2)
• Chicken Drumstick (6)
• Thyme Leaves (2 tbsp)
• Salt
• Pepper
• Grapeseed Oil (enough to coat the bottom of your stockpot for frying)

FOR THE SOUP

• Unsalted Butter (2 tbsp)
• Yellow Onion (1/2, sliced)
• Big Carrot (1/2, sliced)
• Leek (1, Chopped)
• Garlic Cloves (2, finely chopped)
• Pettite Yellow Idaho Potatoes (15, cut into quarters)
• Shiitake Mushrooms (2.5oz, sliced)
• Chicken Broth (64 oz)
• Italian Parsley (3 tbsp, leaves only)
• Salt
• Pepper
• Cinnamon

KITCHEN ITEMS

• Baking Sheet (optional)
• 6 Quart Stock Pot with Lid
• Long Tongs
• Plate
• Rubber Spatula
• Cutting Board
• Chefs Knife
• Meat Thermometer
• Two Forks

Instructions

TO MAKE YOUR CHICKEN

1. Wash and fully dry your chicken. Place all of your chicken pieces on your baking sheet (or a plate if you prefer).
2. Season the front and back of your chicken with salt, pepper, and thyme.
3. Liberally coat the entire bottom of your stockpot with grape seed oil. Heat it over medium high heat.
4. When hot, use your tongs to carefully place a third of your chicken along the bottom of the pan (you should hear aggressive sizzling. If you don’t, your oil isn’t hot enough yet). Use your tongs to occasionally move your chicken so it doesn’t stick to your stock pot. Cook until the face down side of your chicken is golden in color—roughly 6-8 minutes. The opposite side will still be raw. Don’t worry, you’re still on the right track.
5. Use your tongs to transfer your partially cooked chicken onto your plate, set aside.
6. Repeat this process for the remaining two thirds of your chicken.
7. When finished, get rid of your excess oil.

TO MAKE YOUR SOUP

1. Over medium heat, melt your butter.
2. Add your onion, garlic, carrot, and leek. Use your rubber spatula to move them around consistently until softened—about 5 minutes.
3. Pour half of your chicken stock in. Mix.
4. Add your chicken back in.
5. Pour the rest of your chicken stock over your chicken.
6. Add potatoes, mushrooms, and parsley.
7. Mix.
8. Cover your stockpot with its lid and let simmer until your chicken is 155º—roughly 30 minutes. Use your meat thermometer in the thickest part of your chicken to test.
9. One at a time, transfer a piece of chicken to your cutting board. Holding one fork in each hand, stick them back to back on the edge of your chicken and pull them apart. Do this over and over to get the pulled chicken feel. This works best on the chicken breast and thighs. For the drumsticks, it’s easier to just cut off bigger pieces and cut them using a knife to the desired size.
10. Put your chicken back into the soup and mix together.
11. Season to taste with salt, pepper, and lots of cinnamon. I know cinnamon sounds weird but it’s that flavor that’s going to make the dish come together.
12. Mix it all together.
13. Eat or store in your fridge for a day or so if you have the time and want the flavors to meld even more.

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