More veggies go into this soup (it’s SUPER hearty btw), but you can’t put everything in the title of a post! You can add noodles if you want, but I kept this recipe keto-friendly… not that I would ever want to try a keto diet. I’d rather go to the dentist back in the 1800s. And hey! What do you know… I’m even providing a list of ingredients! Let’s give it a go!
Here’s the ingredients list:
1 whole chicken (read below how to prep it)
2 leeks, chopped, including the green parts too!
1 white onion, chopped
1 small bag of “baby” carrots, whole
3 red bell peppers, chopped
1 or 2 corn ears, cut up into 3 sections each (hope they’re listening!)
20 garlic cloves, finely chopped
2 Tbsp tomato paste
2 Tbsp olive oil
1 Tbsp vegetable oil
1 Tbsp fish sauce (here I go again with the fish sauce)
Salt.
The Veggie Soffrito
It’s pretty straightforward. Saute the veggies in a big pot with olive oil over medium-high heat. Add a few pinches of salt to accelerate the water shedding. This will take a while, so be patient. Cook until most of the water is evaporated and the veggies are super soft.
Now add the tomato paste and cook until it darkens a bit to develop extra flavor. If you’re not ready with the chicken step, just set it aside and get to working on that chicken.
The Chicken
Ok, this is up to you… But I like working with knives and using the bones and skin in the soup. You can ask your butcher to do this part, or buy pre-cut chicken parts (hopefully with the skin on). Anyways, cut up your chicken: drumsticks, drumettes, wings, thighs, breasts (cut in medium-sized cubes), and set the carcass aside. Remove the skin from all the pieces and even break the carcass in half.
You could go the extra mile and bone the chicken legs/thighs, but it’s time-consuming, and most of the collagen you need is in the carcass, the wings, and the skin, so maybe don’t bother.
In a pot with some vegetable oil over medium-high heat, sear the skins and the carcass. Get some browning. Render the fat from the skin. This will take some time. Be patient and don’t burn anything. We’re going to make chicken stock out of this. About 20 minutes.
Add one or two teaspoons of salt. Add enough water to cover the carcass and the skin, and allow to boil for about an hour. Use a pressure cooker to speed this up to 30 minutes or so. Remove from the heat and strain the stock, removing any solids. Discard the skin and bones, but eat all the meat! especially the oysters, or add them to your veggie pot.
The Soup
We’re almost there! Just bring your soffrito pot back on the heat over medium-high heat. Add the chicken stock we just rendered. Add the dark meat pieces. You might need some extra water to cover everything. Bring to a boil and then lower the heat to a simmer. Cook for about 30 minutes.
Add a splash of fish sauce, or maybe you might want to add some chicken bouillon or chicken stock instead of water. Up to you. I don’t think it needs extra chicken-ness.
Now add the chicken breast meat. Cook for about 10-15 minutes. Add the corn sections and cook for another 5-8 minutes.
Adjust salt levels at this point, and we’re certainly DONE! I like to rest this soup overnight in the fridge, but it is ready to go.
You can add noodles. I actually added instant ramen noodles once, and it was MAGIC. You can also poach an egg or two in the stock… the sky is the limit!
I have another great chicken soup recipe that you might wanna check out. Click here!
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