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Author Notes: With iterations crossing cultures and continents, there's something intangibly comforting about chicken soup. Originally created for a neighbor who had recently experienced a devastating loss, I hope this recipe moves you to love your neighbor and to care for those who suffer. The way I best know to do this is through food. —Stephanie
- 2 tablespoons butter
- 1 tablespoon canola oil (or other neutral oil)
- 1 whole roasting chicken, separated
- 2 tablespoons herb based poultry seasoning
- 1 cup flour
- 3 cloves garlic, minced
- 1 onion, chopped
- 2-4 carrots, chopped
- 3-4 stalks celery, chopped
- 1/2 cup white wine (preferably Pinot gris)
- 2-4 cups chicken broth
- 1/2 tablespoon dried thyme
- 1 teaspoon dried tarragon
- 1/2 teaspoon lemon pepper
- 1/4 cup apple juice
- 1/4 cup milk
- 2-3 tablespoons minced fresh herbs (parsley, thyme, oregano, tarragon)
- Optional dumplings or egg noodles
- Melt butter and oil in a dutch oven (or other heavy bottomed pot) over medium heat.
- In a large, shallow dish, mix herbed poultry seasoning and flour. Dredge chicken pieces in herb/flour mixture.
- Brown chicken on both sides (work in batches if needed and don’t worry about cooking all the way through.) Remove chicken from pan and add carrots, celery, and onion. Cook for about 5 minutes.
- Deglaze pan with white wine, cook additional 5 minutes. Add chicken, herbs & spices, and enough broth to completely cover chicken. Cover and cook on medium low heat for about an hour.
- Remove chicken to plate, let cool enough to handle then shred chicken. Add cider and milk to pot, return to simmer. Add shredded chicken.
- If desired, add dumplings or egg noodles. Just before serving, sprinkle fresh herbs on top.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for The Recipe You're Most Proud Of
- This recipe was entered in the contest for Your Best Restorative Recipes