We have Chinese chicken soup quite often in our household. This time, I decided to twist the flavor a little– substitute ginger with dried herbs and garlic, and also adding some vegetables, and here comes a western soup that won everyone’s (well, except Ethan) heart. Thanks to Ruey for the inspiration.
Vegetable Chicken Soup Recipe
8 chicken drumsticks
1 small onion– diced
5 medium Yukon potatoes– skin intact, cut into small chunks
2 carrots– cut into small chunks
2 stalks celery– remove strings, cut into small chunks
3 medium tomatoes– cut into small chunks
1 can chicken broth
8 cups water
1/2 tsp dried Italian herbs
2 cloves chopped garlic
salt and pepper to taste
- Boil chicken broth and water in a deep pot. Add in drumsticks, uncovered and cook on high heat until it boils again. Turn down to medium heat to maintain a soft boiling stage. Cook until drumsticks float up.
- Remove drumsticks and let cool slightly. When the meat is cool to touch, roughly hand shred the meat. Throw away the skin but keep the bones.
- Return chicken bones to the soup and bring to a rapid boil. Cover and boil for another 30 minutes for the flavor to come out. Remove chicken bones. Add in garlic, onion, potatoes, carrots and celery. Cover and cook for about 1 hour on medium heat.
- Return shredded meat and tomatoes to the soup. Add more water if liquid is low. Covered, cook for another 15 minutes. Add salt and pepper to taste. Serve with a loaf of artisan bread.