** CLASSIC CHICKEN VEGGIE SOUP **
1. Rinse chicken thighs (ok if frozen, mine was frozen)
2. Fill first pot with enough water to cover the thighs. Cover & turn on high, wait for first boil.
3. After boil reached, pour out water, rinse thighs and pot.
4. Place rinsed meat in first pot again & fill up with water again. Cover & set on high.
5. After chicken thighs reach boil, set to simmer for 40-60 minutes until chicken has cooked through. (We will use the broth from this boil. The first boil I always pour out to expunge impurities).
6. Meanwhile, dice up celery, carrots, potatoes, garlic, and onion.
7. In secondary pot, sauté garlic and onion. This is the aromatic base of the soup.
8. Sauté garlic and onion several minutes until translucent. Then add the rest of the veggies and preferred spices.
9. Mix everything once, add the chicken thigh broth from the first pot, then add the cooked chicken thighs into the secondary soup pot.
10. Set to boil, then simmer for at least 4 hours.
Spices used: Fajita seasoning, black pepper, garlic powder, Khmeli Suneli and Adjika (Georgian spices, available on Amazon).
#chickensoup #homemadefood #souprecipe #easyrecipe #dinnerrecipe #mealprep #healthycooking #healthyrecipes #chickenrecipe #chickendinner #lunchrecipe #cookwithme
Easy home cooking for beginners
Music: Avocados on Hash Browns
Artist: baegel
www.epidemicsound.com
W He He