Recipes

Homemade Chicken Soup

What You’ll Need:

• Low sodium chicken broth (Pacific)
• Celery
• Onion
• Carrots
• Chicken wings
• Red Pepper Flakes
• Fresh dill
• Bay leaves
• Olive Oil
• Pepper
• Soup Pot or Dutch Oven

Let’s Get Cookin’:

• Wash and pat dry your veggies
• Slick celery no larger than 1/4 thick
• Click carrots the same as celery
• Cut an onion in half, place cut side down on a cutting board and slice onion no larger than 1/4 thick
• Heat 2 tablespoons of olive oil in your pot on medium high heat.
• Add the chicken wings and brown them for approx. 1 minute. Remove and place in a dish. Do not remove any leftover bits.
• Add onions and slowly cook for approx. 8 minutes until edges turn light brown. Adjust heat accordingly if they are cooking too quickly.
• Add sliced celery and carrots and cook approx. 2-3 minutes.
• Add the chicken wings and pour chicken broth (or veggie broth) to cover the wings by approx 1 inch.
• Add red pepper flakes and 3 bay leaves.
• Bring the broth to a boil and turn the heat down to a simmer (a very gently boil, just a few bubbles at the surface). Simmer for 45 minutes.
• Remove chicken wings and let cool in a bowl. You can also take the meat off of the wings and add it back to the pot, or individual bowls.
• Add a pinch of dill weed and black pepper when served.