This soup was a mishmash of everything I had on hand, but I always keep my seasoning consistent with my chicken soups because I love a spicy, tangy, and sour base for my broth. If you love spice and citrus, you will be able to easily re-create this soup with whatever you have on hand!
What You'll Need:
2 large chicken legs (or whatever you have on hand, could be breast, but ideally you want some bone in there)
4.5 Cups of water or store bought chicken stock (if you're using water, be sure to add 2 boullion cubes)
1 large white onion, diced into 4
4-5 garlic cloves, chopped or minced depending on preference
Juice of 1.5 lemons
2 large carrots, chopped
2 large celery stocks, chopped
2 tbsp avocado or olive oil
1/2 Cup Pastina/Star Pasta (or any starch of choice, you could add chopped potatoes, rice, pasta...etc)
Seasoning:
- Salt and pepper, as much as your heart desires
- Cayenne Pepper (I like a good amount, but you can use as little as 1 tsp)
- 1 tbsp turmeric powder
- 2 tsp saffron
Hot sauce of choice, 1 tbsp (I use tabasco)
Directions:
In a large soup pot or dutch oven, sauté all of your veggies (onion, garlic, carrot, celery) with your oil on high heat.
Add in your seasoning and sauté for another minute.
Turn the heat down and add in your chicken legs and water/broth
Let this come to a boil and simmer for a minimum of 1 hour
Once the chicken is cooked, pull the meat off & discard of the bones and large onion pieces.
Bring the soup back to a boil and add in your starch of choice
Once cooked, I add in the lemon juice and hot sauce.
Add ons: I always like to add a bit of tabasco hot sauce and kimchi last, for a warm but crunchy bite (its also amazing to pair with the seasoning of the chicken and great for your gut) but it is completely optional!
Cheers to soup season 🍲 my absolute favourite.
💛love & wellness,
xo Mel
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