Hearty Chicken & Grilled Corn Soup
Ingredients
4 celery stalks
3 carrots
1 1/2 pounds , chicken thighs (bone in)
2 corn ears, cleaned and husked
3 tablespoons extra virgin olive oil
2 cloves garlic, smashed& peeled
1 bay leaf
1 1/2 teaspoons cayenne pepper
32 ounces (2 lbs) low sodium chicken broth
3 cups water
Handful of cilantro (with stems)
Preparation
1
To make the broth:
2
In a large pot over high heat, add the garlic cloves and 2 tbsp olive oil. When the oil is sizzling, add the chicken thighs (skin down) and cook for 5 minutes. Turn the thighs over and cook for 3 minutes. Add water, bay leaf, and 2 cups chicken broth. Bring to boil then add 1 carrot (roughly chopped), 1 celery stalk (roughly chopped), and 1/2 an onion (cut in 1/2). Simmer for 30 minutes.
3
4
This step is optional but I highly recommend it if you love cilantro as much as I do*
5
Take the cilantro stems and chop finely. Add to the bowl of veggies.
6
7
8
9
.
Yield:
4
Added:
Friday, October 15, 2010 - 4:50pm