This is the most delicious and vibrant take on chicken soup, the get well classic, that I could come up with. Lots of hearty pieces of chicken meat, a sweet broth with lots of bright veggies. I add a touch of heat with hot sauce at the end to get a little sweat going to get all those evil sick bugs out. Make it ahead of time and just heat it up at my friend's house.
Recipe courtesy of Dave Lieberman
Print
Total:
2 hr 15 min
Prep:
15 min
Cook:
2 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 15 min
Prep:
15 min
Cook:
2 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 4 small onions, quartered
  • 6 cloves garlic, peeled
  • 1 pound carrots, peeled and cut into 2-inch chunks
  • 2 pounds chicken thighs, skin removed
  • Handful thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds red bliss potatoes, washed and quartered
  • 2 handfuls green beans, trimmed
  • Hot pepper sauce, to taste

Directions

Watch how to make this recipe.

In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top. 

Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot. 

Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.

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