 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
I love chicken soup. There are so many ways to make it. And when I have it, I add baby corn, sliced bamboo, little button mushrooms. If you add the tomato, make sure you add it in the beginning with everything else...it kind of melts into the soup leaving it's flavor behind. I make my stews this way too, just one tomato to leave a light, delicate flavor that doesn't overpower. Ingredients:
1 quart water |
1 quart vegetable broth (or chicken broth) |
8 chicken thighs (or breasts) |
1/2 teaspoon black pepper |
3 garlic cloves, minced |
2 tablespoons fresh cilantro (or korean parsley) |
1 teaspoon sea salt (don't use if using broth, it's already salty) |
4 chicken bouillon cubes |
1 stalk celery, chopped |
1 medium onion, chopped |
2 carrots, chopped |
1 potato, chopped |
1 teaspoon cornstarch (mixed in a little water) |
1 medium tomato, chopped (optional) |
Directions:
1. Place all ingredients except the egg and cornstarch in a large pot. Bring to a boil, then simmer for an hour or until chicken juices run clear.
2. While keeping broth at a simmer, remove and shred the chicken. Return shredded chicken to broth.
3. Continue simmering for a few minutes. Then slowly add the cornstarch mixture to the broth, stirring it in thoroughly.
4. Simmer 30 minutes.
5. Note: Sometimes instead of adding tomato, I add an egg - Take a slightly beaten egg and SLOWLY add to broth while moving a fork around the top inch or so of the broth - it will make the egg a little thready looking like in egg drop soup.
|
|