I’m really putting out some winners here, huh. Back with a vengeance! No, no, give this soup a chance. It’s not ginger-scented or full of a million root vegetables, but it’s damn good. Pretty pretty prettyyyyy pretty good. And if you look at the picture and think to yourself “why didn’t she strain the soup and get a nice lovely clear broth?”, then know that you’re dead to me. And know that I bought myself a nice strainer in the aftermath of feeling a little contrite that I was so contrary to myself about not straining it. An epic inward struggle.
Can someone find me a house to live in? I also need someone to find me a car to buy. And while I’m at it, please purchase me some more underwear and socks. That one dresser drawer is pitiful. I’m pitiful. My throat is all dry and scratchy and I woke up in the middle of the night the other night with it all but completely closed up. It’s been a real blast the last few nights! I’m attempting chamomile tea and honey and lemon. Say your prayers that I may make it through to another day to the almightly Jesus above us thou art in heavenly father of the lord and savior, amen. But no, really, I do want to find a little house to rent. One that will motivate me to step it up in life and maybe shop for new underwear and socks. Ugh. Just the worst.
This again is not really a recipe meriting a post. I don’t know, maybe I’m degenerating into a mental capability of only basic food. Me eat food. Soup good. I eat chicken with vegetable. Whatever, shut up. Make a chicken soup and make it good and please please start with homemade chicken broth. Don’t have any? Roast a chicken first and use all of the bones and some garlic and onion to make a broth and then you’re allowed to make this soup. I’ll know if you don’t. I’m watching.
Maybe I’ll show you next a really reallllyyy good Thai curry paste. Get out your mortar and pestle, baby.
pretty good chicken soup
5 garlic cloves
1 tablespoon or so of sea salt (if your broth is not salty)
about 10 cups of homemade chicken broth
a whole chicken
1. Add about a tablespoon of lard to a large soup pot, heat over medium low heat. Chop the onion and smash the garlic cloves and saute until softened and beginning to brown. Chop the tomato and add to the pot.
2. Pour half of the broth in the pot and puree with an immersion blender. Or, you can put it in a blender. OR you don’t have to blend at all. Free country.
3. Add the chicken, the rest of the broth, and the salt. Bring to a boil, then reduce to low, simmering covered for an hour and a half.
4. Remove the chicken to a strainer and let it cool off a bit in the sink. If you didn’t blend your vegetables, you could also strain them out at this point, a la this guy.
5. Pick the carcass clean and add all the meat back to the pot. Bring back to a boil.
6. Meanwhile, roughly chop the carrots and potatoes (add as much as you like – 5ish carrots and 5ish potatoes is a decent estimate) and add to the pot. Chop off the stems of the serranos and add (however many you want.)
7. Once boiling, reduce the heat to low again and simmer covered for about 20 minutes or until the vegetables are just tender.
Serve the soup with lots of cilantro and a good squeeze of lime. Queso fresco would be nice if you aren’t feeling meh on cheese, like I was. Chicharrones? Game changer.