This soup will heal everything that is broken in your life. If you overdid it this weekend, are coming down with a cold or need something nourishing to warm your heart. This is it. The key is using Bone Broth.
I made mine on Thanksgiving night with the carcus of our turkey and some meat. I simmered the bones with a ton of veggies (garlic, onions, carrots, celery, fennel, etc) in fresh filtered water for hours, I honestly can’t remember how long but likely around 12. If you can’t make bone broth, you can buy it online or here in NYC. I highly recommend using it over store bought broth.
ALSO, the other tricky ingredient is Cochayuyo, a sea vegetable from my native country, Chile. I did a blog post about it a while ago, but the only place I can find it now is online. If you can’t get it, go to a Japanese market and buy dried sea vegetables instead.
4-6 skinless bone IN pieces of chicken (I used 3 legs and 2 breasts)
1 onion, sliced or chopped
1 fennel bulb, chopped
2-3 celery stalks, chopped
2 cups chopped carrots
2-3 cups mushrooms
2 garlic cloves, minced
3 sweet potatoes, cubed
2 dried bay leaves
2-3 teaspoons dried fennel
2-3 teaspoons oregano
1-2 teaspoons thyme
2 teaspoons turmeric
salt and peper
4-6 cups of bone broth
2-3 cups reconstituted sea vegetables
Chopped Italian parsley to add at the end.
Dust the chicken with salt, pepper and fine almond flour. In a big soup pot, brown the chicken on all sides in a combination of olive oil and clarified butter. Remove chicken and put aside on a plate, reserving the juices. In that same pot, sautéed onion, fennel and celery for 5-8 minute until soft, add mushrooms and garlic and continue cooking for another few minutes. Add remaining vegetables: carrots, sweet potatoes and all the pieces and cook so that the flavors are incorporated, about another 5 minutes. Add the chicken back in and pour the broth over it so that it just covers all the meat and vegetables. Finally, throw in the sea vegetables, bring the whole soup to a boil and then simmer for at least 45 minutes, up to 2 hours. Finished with the chopped fresh parsley.
I served this with seed bread and roasted garlic eggplant on the side.