Kristen’s Cure All Chicken Soup
Fresh ground pepper
Parmesan rind - I save the rinds from my parmesan cheese to add complexity to my soup
medium onions peeled and diced
leeks cleaned and sliced
carrots peeled and sliced into rounds
celery stalks washed and sliced into 1/2”pieces
boneless chicken breasts or left over meat from a roast chicken
Heat 2 tablespoons oil in bottom of heavy stock pot.
Add onions, leeks, carrots and celery to pot and sprinkle with salt and a few cracks of fresh pepper. Cook gently for 10 minutes.
Add stock to vegetables and bring to a simmer.
When simmering add chicken breasts and cook for 15 more minutes until chicken is cooked through.
Remove chicken and add farrow to stock, continuing to simmer.
Shred chicken and add back into pot.
Continue to simmer until farrow is cooked.
Kristen’s Cure All Chicken Soup https://theculinarycure.com/kristens-cure-all-chicken-soup/