Description
Make this soup for the most delicious and cozy soup.
Ingredients
For Chicken:
- 1 teaspoon rice flour
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 pound boneless, skinless chicken thighs, cut into small chunks (1”x1” or so)
- 2 tablespoons olive oil
For Soup:
- 2 medium carrots, divided
- ½ large onion, diced
- 2 stalks celery, divided
- 1 garlic clove, thinly sliced
- ½ cup dry wine or vermouth
- 1 ¾ pounds of waxy medium-sized yellow potatoes, peeled and cut into long wedges
- 8 cups chicken broth
- Salt
- Freshly ground black pepper
- 3/4 cup frozen peas, defrosted
- 1 tablespoon butter
- 2 tablespoons freshly chopped parsley
Instructions
- In a small bowl, combine the rice flour, baking powder, salt, and pepper. Place chicken in a mixing bowl, sprinkle with the flour mixture and toss to coat.
- Peel one of the carrots and thinly slice into coins. Melt 1-2 tablespoons of butter in a large Dutch oven over medium heat and sauté carrot coins until browned slightly, about 5 minutes. Remove the carrot coins from the pot and set aside, leaving the excess butter in the pot.
- Add 2 tablespoons of olive oil to the butter and heat over medium-high. Add half the chicken pieces, spreading them around the pan evenly. Leave the chicken unmoved until brown and crispy on one side, about 4 minutes. Don’t move around the chicken a lot even if you’re tempted. You want to develop a nice crispy crust. The chicken will release itself when it’s ready; don’t force it. Once the pieces come away from the bottom of the pan with a gentle nudge, flip the pieces over to brown the other side, about 2 minutes. Using tongs or a slotted spoon, remove browned chicken to a plate and set aside. Repeat with the remaining chicken, adding another tablespoon of oil, if needed. When the chicken is ready, remove the browned chicken to the plate with the first batch, leaving the excess oil in the pot, and set aside.
- While the chicken is cooking, peel and dice remaining carrot and 1 stalk of celery.
- To the chicken drippings, add the diced carrots, onion, and celery, and a teaspoon of salt. Sauté vegetables slowly over medium heat for about 2 minutes then turn the heat to medium-low and cook for about 8 minutes until they begin to caramelize. Add the garlic, cook for a minute then deglaze the pan with the wine or vermouth. Cook until the liquid has almost evaporated.
- Add the chicken broth, ½ teaspoon of salt and ½ teaspoon of pepper. Add the potatoes. Raise heat to high and bring to a boil. Reduce heat to medium and cook potatoes until fork tender, about 15-20 minutes.
- While the potatoes cook, thinly slice the remaining stalk of celery.
- Reduce heat to medium, take 8 potato wedges and put them in a food processor or blender with some spoonfuls of broth and process to get a creamy potato (if you get any of the carrots or celery in there, that’s fine). Using a potato masher or a long wooden spoon, mash some of the potatoes in the pot. (The more you mash, the thicker your soup will end up. If you like your soup on the brothy side, as I do, 2-3 mashes will do.) Using a long knife, cut the remaining potatoes into smaller pieces. Add the pureed potatoes back in along the reserved chicken pieces, peas, sliced celery, and reserved carrot coins. Bring to a bubble, cover the pot and let the soup cook for 10 minutes over low heat. Taste and adjust salt and pepper to taste.
- Turn the heat off and serve soup topped with freshly chopped parsley and enjoy.
Notes
Note: If you want to do rotisserie chicken, you can add some olive oil in place of where there would be chicken fat and add a splash of Worcestershire sauce to deepen the flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 281
- Sugar: 4.6 g
- Sodium: 580.7 mg
- Fat: 9.9 g
- Carbohydrates: 32.9 g
- Protein: 15.1 g
- Cholesterol: 28.4 mg