Cure-All Chicken Soup

Submitted by Chef Schwettybals

"This recipe is a classic version of chicken soup that adds all the original ingredients from some of the older versions I have found. All these versions used certain food types that were high in natural compounds that helped fight off the common cold and flu."

 

• Ready In: 1hr 20mins
• Ingredients: 20
• Yields: 1 cups
• Serves: 6

ingredients

• 2 tablespoons olive oil
• 1 bone-in skinless chicken breast half
• 1 lb bone-in skinless chicken thigh
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 cups chopped onions
• 1 cup chopped carrot
• 1 cup chopped turnip
• 1 cup chopped parsnip
• 1⁄2 cup celery, slices
• 1⁄2 cup sliced mushrooms
• 1 tablespoon minced fresh garlic
• 1 tablespoon caraway seed
• 3 fresh thyme sprigs
• 1 fresh rosemary sprig
• 2 bay leaves
• 1 cup pinot noir wine
• 4 cups unsalted chicken stock
• 1 cup cubed sweet potato
• 2 tablespoons chopped fresh parsley

directions

1. 1. Heat oil in a pan over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
2. 2. Add onion, carrot, turnips, parsnips, mushrooms, and celery to 1qt pot or dutch oven; sauté 10 minutes. Add garlic and caraway seeds; sauté 1 minute. Place herb sprigs and bay leaves on cheesecloth. Tie into a sachet and add to pot.
3. 3. Add wine; bring to a boil. Cook 4 minutes. Add chicken and stock. Cover; reduce heat. Cook 7 minutes.
4. 4. Add sweet potatoes; cook 6 minutes or until soft. Discard sachet. Stir in chopped parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.