This non-standard chicken soup recipe is one of my favorite inventions. I make it whenever anyone around me is sick. It's full of delicious healthy things like root vegetables, garlic and ginger, and is guaranteed to make you feel better whether you needed to or not. No one who has tasted it has ever stopped before having a second bowl. The keys to its success are dark meat chicken and parsnips, which give the broth a sweet hearty flavor.
I challenge your Italian Grandmother to a duel!!!
Step 1: What You Need
- 4 Chicken legs
- Two medium-large parsnips
- One large, or two small turnips
- One large yellow onion
- Fresh ginger
- 8-10 cloves of garlic
- 3 medium carrots
- Two quarts of chicken stock
- One bunch of kale
- Olive oil
- Salt and pepper
- A large pot
- A cutting board
- A large sharp chopping knife
- A peeler or small knife
Step 2: Ingredient Prep
Chop The Vegetables:
Chop the parsnips, turnips, and carrots into roughly equal 3/4" cubes and set aside.
Chop the onion into roughly 1/2" to 3/4" cubes and set aside separately.
Depending on how ginger heavy you want the soup to be, cut one or two medium arms off a large ginger root. Peel these with a knife or peeler and then cut into roughly 1"x 1/4" slivers.
Crush 8-10 cloves of garlic with the flat side of your large chopping knife, remove the skins and chop into medium chunks.
Step 3: Start Cooking!
When it's hot, add the onions, and let cook for about 5 minutes, stirring occasionally until they begin to turn translucent.
Turn the flame to medium-high and push the onions aside to add the chicken thighs, skin side down. Make sure the chicken is contacting the bottom of the pan, not just sitting on a layer of onions, you may have to pile onions on top of the chicken to do this, and that's perfectly ok. Cook for about 5 minutes, or until the bottom of the chicken is browned. Flip the legs over and brown on the other side. Getting a good brown on the chicken is very important because it helps give the broth it's rich, unctuous, flavor.
When both sides of the chicken are browned, deglaze the pan by adding the two quarts of stock and stirring thoroughly to dislodge any onions and chicken from the bottom of the pan. Turn the heat down to medium-low. Cover and cook for 15-20 minutes.
Step 4: Add the Vegetables
After the chicken has boiled for about 15 minutes, add the parsnips, carrots, turnips and half the garlic and ginger. Stir and cook for another 5-10 minutes until the chicken is fully cooked and beginning to fall off the bone.
Step 5: Pick the Chicken
*as a tasty variation, you can also add sliced cremini, button, or shiitake mushrooms at this point.
Step 6: Finally
Add salt and pepper to taste.
Serve in bowls, perhaps with slices of crusty bread.
Feel warm and cozy like you're in a pillow fort.
I command it!