Recipe: Yummy Wholesome Chicken Soup

Delicious, fresh and tasty.

Wholesome Chicken Soup. Easy dinner recipe for Italian Chicken Noodle Soup with Italian seasoned broth, chicken, pasta, and veggies. Wholesome Soup is a type of consumable Food that can be cooked in a Cooking Station. Chicken soup has come a long way since then.

Wholesome Chicken Soup All Chicken Soup recipes start with real meat for cats love this chicken soup. Introducing Chinese Herbal Chicken Soup - a soup that heals the mind, body and soul. Slow cooker recipe and normal stovetop recipes are included. You can cook Wholesome Chicken Soup using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Wholesome Chicken Soup

  1. You need 1.5 lbs of chicken thigh meat, deboned and deskinned.
  2. Prepare 5 of whole peeled cloves garlic.
  3. It's 1 of large onion, quartered.
  4. You need 2 of carrots, cut into 1 inch pieces.
  5. You need 2 of celery stalk, cut into 2 inch pieces.
  6. It's 4 of whole shiitake mushrooms.
  7. It's 5 of peppercorns.
  8. Prepare 4 of bay leaves.
  9. You need dash of dried ginger powder.
  10. It's 2 of carrots cut into centimeter cubes.
  11. You need 2 of celery stalks cut into centimeter cubes.
  12. It's 1/2 tsp of turmeric.
  13. You need 2 tsp of soy sauce.
  14. It's 1 tsp of Worcestershire.
  15. It's 1 tsp of Chinese rice wine.
  16. It's 1 tbsp of butter.
  17. It's 1 tsp of salt.
  18. It's to taste of Pepper.
  19. You need of Sour cream to serve.

The smell of classic chicken soup, fragrant with herbs and vegetables, is one of the most comforting smells that a kitchen can produce. The key to a good soup that's intensely chicken-y is a long, slow. The cold-relieving health benefits of chicken soup are already widely known, but have you ever considered the diet-friendly advantages in a steaming bowl of the veggie- and lean protein-packed dish? Our wholesome pet foods are meant to help you turn your own moments into stories.

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..

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