Spicy Chicken Soup
Prep Time - 10 min
Cook Time - 15 min
Serves - 4
Ingredients
16 ounces chicken thighs (cooked and shredded)
2 tbsp avocado oil, olive oil, or ghee
2 medium chili peppers, sliced
1 tsp coriander seeds
1 tsp turmeric
½ tsp ground cumin
4 cups chicken broth (see basic chicken stock)
1 medium avocado
4 tbsp chopped fresh cilantro
Juice of ½ lime
Salt and pepper to taste
Steps
Add 2 tbsp. olive oil, heat up the coriander seeds and sliced chili for 2 minutes
Add broth and bring to a boil, reduce to simmer
Season with turmeric, ground cumin, salt and pepper
Add tomato paste and simmer for additional 10 minutes
Basic Chicken broth
Prep Time - 10 min
Cook Time - 2 - 10 hrs
Serves - 6 - 8
Ingredients
3lb Roast Chicken
1 Quartered Onion
2 Large Carrots
4 Celery stocks
1 Lemon
Bay leaf
Salt & Pepper to taste
STEPS
Preheat oven to 375°
Wash, rinse, and pat dry chicken (remove and discard the innards)
Salt and pepper cavity of chicken
Fill chicken cavity with two bay leaves and half a lemon
Coat outer skin of chicken with olive oil
Apply salt and pepper generously
Roast chicken in oven for approximately one hour until thermometer registers to 170 degrees
Once chicken has cooled, remove meat from chicken, setting aside for future use (see quick chicken pho, spicy chicken soup)
Return bones and carcass to stock pot and add 10 cups of water and additional salt, pepper and bay leaf (you can also use a slow cooker for this)
Bring to boil and turn down to simmer for 2 – 10 hours (longer simmer results in deeper flavor broth)
