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
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Ingredients
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2 tablespoons
butter
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1 tablespoon
canola oil (or other neutral oil)
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1
whole roasting chicken, separated
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2 tablespoons
herb based poultry seasoning
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1 cup
flour
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3
cloves garlic, minced
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1
onion, chopped
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2-4
carrots, chopped
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3-4
stalks celery, chopped
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1/2 cup
white wine (preferably Pinot gris)
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2-4 cups
chicken broth
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1/2 tablespoon
dried thyme
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1 teaspoon
dried tarragon
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1/2 teaspoon
lemon pepper
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1/4 cup
apple juice
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1/4 cup
milk
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2-3 tablespoons
minced fresh herbs (parsley, thyme, oregano, tarragon)
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optional
dumplings or egg noodles
Directions
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Melt butter and oil in a dutch oven (or other heavy bottomed pot) over medium heat.
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In a large, shallow dish, mix herbed poultry seasoning and flour. Dredge chicken pieces in herb/flour mixture.
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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.
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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.
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Remove chicken to plate, let cool enough to handle then shred chicken. Add cider and milk to pot, return to simmer. Add shredded chicken.
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If desired, add dumplings or egg noodles. Just before serving, sprinkle fresh herbs on top.
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