cross-posted from: https://lemmy.world/post/20835405

Basic Chicken Soup Recipe

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Ingredients:

• 1 tablespoon olive oil

• 1 yellow onion, peeled and diced

• 3 ribs celery, trimmed and diced

• 4 cloves garlic, peeled and minced

• 4 bone-in, skin-on chicken thighs

• 6 cups chicken broth or water, plus more if needed

• 1 pound gold potatoes, scrubbed and large-diced

• 1 cup pearl couscous

• 1 lemon, juiced

• ¼ cup parsley, minced

• Aleppo pepper or red pepper flakes to taste

• Salt and pepper to taste

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Directions:

Sauté the aromatics:

1. Heat the oil in a large pot over medium-high. Once hot, add the onion and celery. Cook, stirring occasionally, for 5–7 minutes until they just begin to soften.

2. Add the garlic and sauté for 1 minute.

Simmer the chicken:

1. Season the chicken all over with salt and pepper. Transfer the thighs to the pot and pour in the water or broth. Bring to a boil and add the potatoes. Boil for 1–2 minutes. Reduce heat and simmer, partially covered, for 40–50 minutes.

2. Taste the broth and adjust the seasonings to your preference.

Shred the chicken:

1. Remove the chicken from the pot and transfer to a bowl. Once it’s cool enough to handle, shred the meat. Discard the skin and bones or reserve the bones to make stock later.

Finish the soup:

1. Return the broth to a boil. Add the pearl couscous. Stir in the shredded chicken. Reduce heat and simmer for 15 minutes or until the pearl couscous is tender.

2. Stir in the lemon juice, parsley, and red pepper flakes. Simmer 5 minutes. Taste and adjust the seasonings once more. Turn off the heat.

To serve:

1. Ladle the soup into bowls. Serve with more red pepper flakes on top. Enjoy!

Basic Chicken Soup Recipe

Ingredients:

• 1 tablespoon olive oil

• 1 yellow onion, peeled and diced

• 3 ribs celery, trimmed and diced

• 4 cloves garlic, peeled and minced

• 4 bone-in, skin-on chicken thighs

• 6 cups chicken broth or water, plus more if needed

• 1 pound gold potatoes, scrubbed and large-diced

• 1 cup pearl couscous

• 1 lemon, juiced

• ¼ cup parsley, minced

• Aleppo pepper or red pepper flakes to taste

• Salt and pepper to taste

Directions:

Sauté the aromatics:

1. Heat the oil in a large pot over medium-high. Once hot, add the onion and celery. Cook, stirring occasionally, for 5–7 minutes until they just begin to soften.

2. Add the garlic and sauté for 1 minute.

Simmer the chicken:

1. Season the chicken all over with salt and pepper. Transfer the thighs to the pot and pour in the water or broth. Bring to a boil and add the potatoes. Boil for 1–2 minutes. Reduce heat and simmer, partially covered, for 40–50 minutes.

2. Taste the broth and adjust the seasonings to your preference.

Shred the chicken:

1. Remove the chicken from the pot and transfer to a bowl. Once it’s cool enough to handle, shred the meat. Discard the skin and bones or reserve the bones to make stock later.

Finish the soup:

1. Return the broth to a boil. Add the pearl couscous. Stir in the shredded chicken. Reduce heat and simmer for 15 minutes or until the pearl couscous is tender.

2. Stir in the lemon juice, parsley, and red pepper flakes. Simmer 5 minutes. Taste and adjust the seasonings once more. Turn off the heat.

To serve:

1. Ladle the soup into bowls. Serve with more red pepper flakes on top. Enjoy!