This chicken soup might not cure a flu, because only time and meds do that, but it surely warms up the tummy and soul! The smell of bubbling chicken soup filling up the house is one of those smells that make you feel at home. It has leeks, carrots, homemade rich chicken broth, chicken thigh pieces, vermicelli to thicken the soup a little, baby spinach, and lemon juice. Serve it warm with lemon wedges and chili flakes for some heat.
Place a large pot on medium heat. Season the chicken thighs with salt and black pepper. When the pot is hot, pour the olive oil and sear the chicken thighs until lightly browned.
Quarter the onion, then cut the carrots and leek into large chunks. Add the onion, carrots, leek, bay leaf, cinnamon, cloves, rosemary, ginger, and chili to the chicken. Deglaze with water while scraping the bottom of the pot with a wooden spoon. Let the water come to a boil. Skim off any foam that comes to the surface until the liquid is clear enough. Cover with the lid and let it simmer for 60 Minutes.
Strain the broth. When the chicken are cooled enough to handle, discard their skins and bones, then shred into bite sized pieces.
In a clean pot, melt the butter over low medium heat. Add the leeks with a pinch of salt and sweat them for 5 minutes. Add the carrots, broth, chicken pieces, and let the soup simmer uncovered for 5 minutes. Add the vermicelli and cook for another 5 minutes or until they are cooked through. Finally, add the spinach and lemon juice. Stir until the spinach are barely wilted, taste, adjust the seasoning and acidity, and finally remove from heat.
Serve the soup in bowls with lemon wedges for squeezing and chili flakes if desired. Enjoy!
Ingredients
Directions
Place a large pot on medium heat. Season the chicken thighs with salt and black pepper. When the pot is hot, pour the olive oil and sear the chicken thighs until lightly browned.
Quarter the onion, then cut the carrots and leek into large chunks. Add the onion, carrots, leek, bay leaf, cinnamon, cloves, rosemary, ginger, and chili to the chicken. Deglaze with water while scraping the bottom of the pot with a wooden spoon. Let the water come to a boil. Skim off any foam that comes to the surface until the liquid is clear enough. Cover with the lid and let it simmer for 60 Minutes.
Strain the broth. When the chicken are cooled enough to handle, discard their skins and bones, then shred into bite sized pieces.
In a clean pot, melt the butter over low medium heat. Add the leeks with a pinch of salt and sweat them for 5 minutes. Add the carrots, broth, chicken pieces, and let the soup simmer uncovered for 5 minutes. Add the vermicelli and cook for another 5 minutes or until they are cooked through. Finally, add the spinach and lemon juice. Stir until the spinach are barely wilted, taste, adjust the seasoning and acidity, and finally remove from heat.
Serve the soup in bowls with lemon wedges for squeezing and chili flakes if desired. Enjoy!