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Author Notes: This is one of my comfort foods, and what I make for my family when they're feeling buggy. Any stock will do, but I love the flavors of the Vietnamese-inspired chicken stock -- and it makes the house smell great. —rpetralia
ph? chicken stock
- 2 tablespoons olive oil
- 2 pounds chicken thighs or a combination of chicken parts
- 1 gallon water, to fill a big pot
- 3 carrots, unpeeled, cut in big chunks
- 2 yellow onions, peeled, quartered
- 4 star anise pods
- 4 green cardamom pods
- 1 cinnamon stick, about 2"
- 3 bay leaves
- 2 teaspoons salt, or to taste
- 1 teaspoon peppercorns
making the soup
- 1 whole garlic bulb, cloves peeled and whole
- 1 tomato, chopped
- 3 green onions, sliced
- 1 tablespoon olive oil
- 1 handful fresh basil or cilantro, sliced
- salt and pepper to taste
- In a big pot over med-hi heat, sauté the chicken in the olive oil for a minute or two just to sear the skins.
- Add the water, leaving space in the pot for some boiling action.
- Add the rest of the stock ingredients and bring to a boil.
- Reduce heat to simmer and cover, keeping lid ajar to release steam. Let simmer for about 40 minutes, skimming the stock from time to time.
- When the chicken's cooked and falling apart a bit, strain the stock and return to a boil. Save the chicken for a chicken salad and discard the mushy veggies.
- Add the garlic to the boiling stock, reduce heat, and simmer until soft, about 30 minutes.
- Puree the soup with a stick blender (or in a regular blender) and pour into a serving bowl.
- In a little bowl, mix together the tomato, green onion, olive oil, basil or cilantro, and s+p.
- Serve the soup topped with the tomato mixture. Delish.
- This recipe was entered in the contest for Your Best Onion or Garlic Soup