Jenny’s Chicken Soup Recipe

 

  • Several pieces of chicken with bones and skin still on it (your choice of pieces)
  • olive oil
  • 5 carrots, sliced
  • 3 celery stalks, sliced
  • fresh oregano, chopped
  • fresh thyme, leaves off the stems
  • 3 cloves garlic, minced
  • salt and pepper
  • 1 cup white wine
  • 64 oz chicken broth

Drizzle olive oil in a pot over medium high heat and add chicken skin side down.  (Add enough chicken to cover the bottom of the pot.)  Sear the skin of the chicken (skin will turn brown) then add garlic, oregano, thyme, salt, and pepper.  Add wine before the broth to deglaze the bottom of the pan then add chicken broth.  Bring to a boil then cover and turn down the heat.  Simmer for about an hour.  (Longer is fine – I’ve left it for up to 2 hours when I get distracted by kids, my chores, waiting for Les to get home, etc.)  Pull out the chicken and put in a bowl to cool.  Add the carrots and celery.  (I purposely wait to add the carrots and celery because we don’t like mushy vegetables in our soup.)  As soon as you can touch the chicken without burning your fingers, pull the meat from the bones and put it back in the pot.  Then serve.