Chicken soup is one of those things I just love so much I can eat pretty much any version of it. The kind that the local greasy spoon serves? Yes please! The kind my father makes so so so well? Of course that's my first choice! The kind in a can with huge, chunky noodles? Sign me up! So this version, while nothing out of the ordinary (aside maybe from the slightly crazed amnount of garlic) warms my tummy and my little heart. My husband and our Wee Ones got me a giant stock pot for Mother's Day. So so so sweet of them because they knew how much I wanted one - they also adorably filled it with false lashes, yarn, fancy tea and Starbucks ground coffee. That's love. This recipe was conjured up specifically to usher in this new pot.
Feel Better Chicken Soup
8 cloves garlic
3-4 tbsp butter
3 chicken legs with thighs
parsley, to taste
black pepper, to taste
oregano, to taste
thyme, to taste
marjoram, to taste
Step one with feel good soup in my house is always garlic. More than anyone probably needs, I'm sure. I went with one onion and 8 cloves of garlic to start things off with.
Added to the pot at the same time were three chicken legs with thighs. I let that cook with a few generous tablespoons of butter till the kitchen smelled divine.
While the chicken cooked down I chopped carrots!
Then I added some stock to the pot to keep it going.
Now parsley, oregano, thyme and a little marjoram.
After about an hour on super low heat, the meat falls right off the bone into the broth. No broth smells this good. It's crazy. You can smell it as you approach the house outside.
I save the bones and fat and gross bits to make more stock with later. This chicken will go back into the soup.
This final soup, will simmer on a crazy low element for another half an hour or so. You may want to add more stock if it cooks down too much.
Three days after I made this, I got came down with a razorblades in the throat kind of cold and couldn't talk for a week! I was very happy I made this soup for myself.