Nourishing Chicken Soup #healthy #soup #chickenrecipe #healthyfood #recipe #nutritious

The most nourishing chicken soup

This recipe is amazing because it uses all parts of the chicken to make an incredible soup. You can use this process to make any chicken-based soup you want. Here I am doing a greek lemon chicken soup.

Breaking down the chicken:

Any size whole chicken will do for this.

1. Start by cutting out the back of the chicken, then removing the legs/thighs, wings, followed by the breast. Debone the thighs. Be sure to remove all the skin and set that aside. Get all of the deboned meat and cut into bite size pieces and set in the fridge until you’re ready to make the soup.

2. Preheat your oven to 425° Take all of those bones, the back, the carcass, and the neck (if your chicken came with giblets) and put it on a roasting pan. Roast for 20-30 minutes, until you get a nice brown color on the bones. This step is not necessary, but I find it adds a deeper flavor to the stock. Once done, add to a pressure cooker, over with water, add 1 tsp salt, and cook on high pressure for 1 hour.

3. Get the skins and lay them out flat on a sheet pan, you may need to cut them up into pieces. Lightly salt them, and roast at 425° until they are golden brown and crispy. The time will vary based on how thick the skin is. Once done, pour that oil off the pan and set aside.

For the soup:

Chicken meat
Chicken stock
Chicken fat
4 carrots
5 celery stalks
1 yellow onion
6 cloves garlic
2 tbsp chopped oregano
1 package sliced mushrooms
Juice of 2 lemons
1/2 cup chopped parsley
5 green onions chopped
1/4 chopped dill
6 egg yolks
Olive oil
Salt and pepper to taste

1. Add your rendered chicken fat to the pan. Cook the chicken meat in the fat until done. Remove from pan.

2. Add the carrots, celery, and onion and saute for 5 minutes. Add the mushrooms, garlic and oregano and saute for another 2 minutes. Put the chicken back in and cover the mixture with the chicken stock. Bring to a boil and cook for 20 minutes.

3. Turn off the heat and add a little stock to your egg yolks to temper them. Add them to the soup and mix well. Finish with the parsley, dill, green onions, and lemon juice. Serve with noodles or rice and top with a nice pour of olive oil.