sickness chicken soup

Minah's Sick Chicken Soup 

 

Ingredients             

 

8-10 chicken wings or drums        

4 medium potatoes                         

2 medium onions, sliced or diced

1 celery stalk, thinly sliced                                                                                  

1 cup frozen corn  (sub. 2 corns quarted 2 inches)
1 cup frozen peas
A handfull of cabbage
A handfull of spaghetti noodles (10), broken 3 times 
4 cups water
2 quarts of low sodium chicken stock
Granulated garlic
Weber's Roasted Garlic & Herb seasonings
Salt
Black Pepper
Cilantro, optional
Sour cream, optional

                                                           

Directions

 

Step 1.

 

Season chicken 4 hours to overnight before cooking. My favorite seasoning is granulated garlic, Weber's Roasted Garlic & Herb seasonings, salt and black pepper.

 

Step 2.

 

In a Dutch oven, brown chicken in vegetable oil, at least 3 minutes a side.  Do not crowd chicken, it will steam not brown. Remove chicken from pan.

 

Step 3.

 

Repeat process with potatoes making sure to season potatoes (I use same seasoning in Step 1). Remove potatoes from pan.

 

Step 4.

 

Add onions and celery to Dutch oven, using salt to bring out sweetness of onions.

 

Step 5.

 

Deglaze pan using stock, scraping up all the bites. (To quote Carla Hall "There's flavor in the brown"). Then add your water, chicken, and potatoes. Bring liquid to a boil and Cook for 20 minutes.

 

Step 6.

 

After cooking for 20 minutes, lower heat to a simmer and add corn, peas, and cabbage. Season with 2 packets of Sazon Goya con Culantro y Achiote, garlic. Cook another 20 minutes.

 

Step 7.

 

Final step is to add noodles and cook according to directions on box. (Noodles will expand absorbing liquid. If you want a thinner soup, add 2 cups of water and season with granulated garlic, Weber's Roasted Garlic & Herb seasonings, and black pepper.)

Step 8.

 

Optional: top soup with Cilantro and Sour Cream