Homemade Chicken Soup
- In a large, coverable pot, sauté onions and garlic in olive oil on medium/ medium-high with a pinch of salt and pepper for about two minutes until onions are translucent. Add drumsticks and sauté for another two minutes until chicken is browned and releases a little of the chicken’s oils. Add celery and carrots, and stir so that everything is coated with the chicken fat and oil and let sauté for another 2 minutes or so. Add the water and dill and raise heat to medium-high and bring to a boil. Once it starts to boil, cover lower heat to medium-low and let simmer.
- After about a half hour of simmering, start with ½ Tbsp of salt and increase salt content in ½ tsp increments until it is to your liking. Remember, sodium content tends to increase as you cook, so only increase salt in 15 minute increments if needed. Squeeze lemon wedges into broth and let simmer for 1-2 hours.
- Take off heat and let cool to room temperature, covered. Place in refrigerator for at least 4 hours or overnight (recommended). Once cooled, you can “skim” the top with a strainer to remove the excess fat. At this point you can remove the drumsticks and shred the meat into little chunks and replace meat back into the pot to reheat.
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