Chicken soup from scratch is the perfect comfort food as well as the ideal remedy to help with symptoms of the common cold.
It’s an American classic and a Cuban classic! If you know me, you know I grew up on Cuban food. What's the difference? Perhaps the amount of garlic used in the soup.
But that's just one of the soothing ingredients that go into this delicious concoction.
There's just something about smelling this pot of soup cooking and filling the house with the aroma of comfort.
If you're craving comfort and want something healthy and satisfying, there's nothing better!
hearty homemade chicken soup
There's nothing like sipping clear chicken broth from a mug like tea for energy during the day. Here’s a different way to make it that thickens the broth just a bit and makes it a smooth delicacy that’s rich, with a slightly creamy texture, infused with lime and garnished with the perfect avocado topping. This is not your mother’s chicken soup!
1 whole fryer chicken
4 tbsp coconut oil, divided
1 organic sweet yellow onion, quartered
8 cloves garlic, peeled
3 celery stalks, coarsely chopped
6 carrots, coarsely chopped
2 bay leaves
1 tbsp himalayan salt
1 tbsp ground cumin
2 tsp organic turmeric
cilantro for garnish
Place the whole fryer in a heavy pot with 2 tablespoons of coconut oil over medium high heat. Brown the chicken on all sides for about 5 minutes. Add onions, garlic, celery carrots and continue to saute for 10 minutes.
Add 3 quarts of water, salt, cumin turmeric and bay leaves. Bring to a boil and let simmer for an hour.
Remove chicken and set aside. When it’s cool enough to the touch begin deboning. With your hands shred the chicken meat into pieces that are approximately the same size. Discard the bones.
Remove the bay leaves from the broth. Use an upright blender to mix the broth and vegetables that are left in the pot. Do it in medium sized batches. Pour the smooth, now thick broth back into the pot and simmer on low heat.
In a large cast iron skillet heat the remaining coconut oil on medium high. Add about 6 oz. of shredded chicken per person. Spread the chicken evenly across the skillet and sprinkle with salt. When the chicken strips become golden crispy on the bottom, turn them over to the other side. Sprinkle with salt again. When they become crispy and golden turn off the heat.
Squeeze the juice of one lime evenly over the chicken. Pour the broth into bowls and evenly divide the chicken into each bowl. Top with cilantro, avocado and lime juice to taste.