I debated naming this "holy hell this is good" soup, but I figured it wasn't specific enough. I stumbled on this recipe by accident because I had some chicken drumsticks I needed to use in my freezer. This was the perfect application for them. The bones and extra fat add so much flavor to the soup, and since drumsticks are so affordable this is a very inexpensive meal. It's tastes spicy (in a cinnamon way, not a pepper way) and is just a very unique take on a traditional chicken soup.
Ingredients:
1 tablespoon olive oil
2 pounds chicken drumsticks bone in
Water
4 carrots peeled and chopped
5 celery stalks chopped
1 large onion diced
2 cloves garlic minced
1 tsp red pepper flakes
1 lemon
1 bunch fresh Tyme
1 tsp cinnamon
1/4 tsp fresh grated nutmeg
3 bay leaves
Salt & pepper
Optional add ins:
1 can navy beans
1 cup Acine de pepe or orchiette pasta
Few sprigs fresh Cilantro for garnish
Add olive oil to large medium heat pot, then add onions, carrots, and celery. Season with salt and pepper. Cook until onions are translucent and carrots are soft, about 8 minutes. Add the garlic, red pepper and thyme and cook for 2 minutes. Add the chicken and bay leaves and fill the pot with enough water to cover the chicken plus about 2-3 extra inches of water depending on how much broth you like. Bring to boil then simmer for 30 minutes.
Cut your lemon in half and juice it into the pot. Then throw in your lemon halves. Add cinnamon and nutmeg and salt and pepper. Simmer for an additional 2 hours.
Pull your chicken, lemons, and bay leaves out. Take the skin off the chicken and remove the bones and excess fat. Return just the good meat to the soup. Then depending on how much your broth has reduced, you can add your drained beans, or your cooked pasta. Season again with salt and pepper if needed. Serve with cilantro as a garnish.
I would say this soup serves 4 people. It is delish and a one you should really try.
Original recipe inspiration: http://www.foodnetwork.com/recipes/anne-burrell/chicken-noodle-soup-recipe.html
