When the nighttime temperatures plunge into the 20’s, it means one thing. Time to make soup. The three soup staples at our house are turkey and rice, vegetable beef soup and chili – if chili can be called a soup.
This week, when the brrrr-factor kicked in, I decided on a slight change of pace. Chicken soup made with chicken thighs – the most flavorful of all the chicken parts. This is a quick and simple recipe, and it tastes great.
I used boneless, skinless
chicken thighs, but bone-in skinless thighs work as well. Make the broth first with 2 ½ quarts of water and 4 large, boneless, skinless thighs. Start with cold water, add the thighs, and bring to a boil, then simmer for about 30 minutes. Remove the chicken to cool.
To prepare the vegetables, heat 1 T olive oil in a pan and add the chopped celery, onions, 2 cloves of minced garlic and carrots and sauté for 15 minutes – till the veggies are tender. Add salt and pepper at the end.
Shred the chicken and add the veggies and chicken to the broth. Simmer for 30 or 40 minutes and call out to everyone, “Soup’s on!â€
Chicken Thigh Soup
• 4 boneless, skinless chicken thighs
• 2 1/2 quarts cold water
• 1 tablespoon olive oil
• 1 sweet onion – peeled and diced
• 12/15 baby carrots – chopped
• 4 ribs celery – chopped
• 2 cloves garlic – minced
• 2 teaspoon salt
• 1 teaspoon pepper
(Makes about 4 bowls of soup. Double the recipe for more soup)
