Chicken soup is so comforting on so many levels, and it’s a cinch to whip up a pot of your own rather than opening a can (which is not that healthy, by the way). And here’s a tip: If you’re going to make a little, you might as well make a lot and toss the leftovers in the freezer.
Recipe information
Yield
serves: 6 to 8
Ingredients
Preparation
Step 1
Coat a large stockpot with olive oil and add the onion, celery, and carrots. Season with salt and bring to medium heat. Cook the vegetables until they start to soften and are very aromatic, 8 to 10 minutes. Add the garlic, red pepper, and thyme bundle and cook for another 2 to 3 minutes. Add the chicken and bay leaves and fill the pot with enough water to cover everything; bring to a boil (BTB), then reduce to a simmer (RTS).
Step 2
Cook for 30 minutes, then skim the scum or foam that may accumulate on the surface. Squeeze the lemon halves into the soup, then drop in the halves. Add the cinnamon and nutmeg and taste; season with salt if needed and let the soup simmer for another hour.
Step 3
Take the soup off the heat and discard the lemon halves, thyme bundle, and bay leaves. Remove the chicken from the broth and let it cool. When the chicken is cool enough to handle, remove the bones, pull the meat into bite-size pieces, and add it back to the pot. Taste the soup for seasoning—it should be spicy with a bright lemony kick and a warm cinnamon flavor.
Step 4
Add the beans to the pot along with the corn; let the soup continue to cook over low heat until the beans are warmed through. Taste again for seasoning, adjust if needed, and garnish with cilantro to serve.
