Recipe: Yummy Wholesome Chicken Soup

Wholesome Chicken Soup. Browse Our Collection Of Simple Chicken Soup Recipes and Prepare Yummy Meals! This post may contain affiliate links, which help keep this content free. (Full disclosure)There's something about a hot bowl of low carb chicken soup that feels like comfort. A bowl of homemade paleo chicken soup is a great reminder to slow down.

Once cooked, remove the knob or ginger, bay leaves and whole chicken. Shred the chicken, discard bones and place back into the soup. Great recipe for Wholesome Chicken Soup. You can cook Wholesome Chicken Soup using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Wholesome Chicken Soup

1. Prepare of chicken thigh meat, deboned and deskinned.
2. Prepare of whole peeled cloves garlic.
3. It's of large onion, quartered.
4. Prepare of carrots, cut into 1 inch pieces.
5. Prepare of celery stalk, cut into 2 inch pieces.
6. You need of whole shiitake mushrooms.
7. You need of peppercorns.
8. It's of bay leaves.
9. Prepare of dried ginger powder.
10. It's of carrots cut into centimeter cubes.
11. It's of celery stalks cut into centimeter cubes.
12. It's of turmeric.
13. It's of soy sauce.
14. You need of Worcestershire.
15. It's of Chinese rice wine.
16. Prepare of butter.
17. You need of salt.
18. It's of Pepper.
19. You need of Sour cream to serve.

Its very healthy and the broth is very rich. Turmeric is optional but delicious, looks tasty, and is anti-inflammatory. Transfer the chicken to a cutting board. Add the chicken stock, onion, ginger, carrots, celery, garlic, and turmeric, stir.

Wholesome Chicken Soup step by step

1. Take 1.5-2 lbs of chicken meat, preferably with a little bone or skin for fat/flavor (here I used 1.5 lbs of mostly cleaned chicken thighs) and fry in oil in a ceramic coated cast iron dutch oven (I love Lodge)..
2. Then add 4-5 cups of very warm water, 5 whole cloves of garlic, 1 large quartered onion, 2 carrots in 1"pieces, 2 celery stalks in 2" pieces, 4-5 whole shiitake mushrooms, 5 peppercorns, dash dried ginger powder, 4-5 bay leaves (I use large Indian ones), and bring to a boil..
3. Once at a boil, reduce to a simmer for about 60 mins..
4. After 60 mins, remove boiled carrot, celery and bay leaves and discard. Roughly chop the boiled onion and return to pan..
5. Remove chicken, shred and remove any fat chunks and return to pan. Cut 2 carrots and 2 celery stalks into 1 cm^3 pieces and add to pan..
6. Remove mushrooms, cut into quarters (and remove any remaining stem)..
7. Here I also add 1/2 tsp turmeric, 1-2 tsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp Chinese rice wine, and a tbsp butter..
8. Simmer soup until new carrot/celery pieces are tender. Add 1 tsp salt and several good cranks of pepper..
9. Serve with dollop of sour cream..

Add the chicken broth and milk, and whisk together to smooth out the lumps. Stir in garlic salt and pepper. Remove from heat and use as you would a regular can of condensed soup. After the low carb buffalo chicken soup is done cooking, wait five more minutes for natural release. Ladle a little bit of broth into a blender, add some softened cream cheese, and blend until smooth.