Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, wholesome chicken soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Wholesome Chicken Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Wholesome Chicken Soup is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook wholesome chicken soup using 19 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Wholesome Chicken Soup:

1. Prepare 1.5 lbs chicken thigh meat, deboned and deskinned
2. Get 5 whole peeled cloves garlic
3. Get 1 large onion, quartered
4. Take 2 carrots, cut into 1 inch pieces
5. Prepare 2 celery stalk, cut into 2 inch pieces
6. Take 4 whole shiitake mushrooms
7. Prepare 5 peppercorns
8. Make ready 4 bay leaves
9. Make ready dash dried ginger powder
10. Take 2 carrots cut into centimeter cubes
11. Get 2 celery stalks cut into centimeter cubes
12. Get 1/2 tsp turmeric
13. Prepare 2 tsp soy sauce
14. Get 1 tsp Worcestershire
15. Make ready 1 tsp Chinese rice wine
16. Take 1 tbsp butter
17. Make ready 1 tsp salt
18. Take to taste Pepper
19. Prepare Sour cream to serve

Chicken soup is known for its curative properties. And anyone who has ever been tucked away in bed, miserable with a stuffy nose knows the comfort and power of the golden broth, dotted with tender. This Homemade Chicken Soup is packed with chicken and vegetables in a homey broth. Wholesome, nutritious ingredients and a few 'secrets' make a homey, comforting soup that's.

Steps to make Wholesome Chicken Soup:

1. Take 1.5-2 lbs of chicken meat, preferably with a little bone or skin for fat/flavor (here I used 1.5 lbs of mostly cleaned chicken thighs) and fry in oil in a ceramic coated cast iron dutch oven (I love Lodge).
2. Then add 4-5 cups of very warm water, 5 whole cloves of garlic, 1 large quartered onion, 2 carrots in 1"pieces, 2 celery stalks in 2" pieces, 4-5 whole shiitake mushrooms, 5 peppercorns, dash dried ginger powder, 4-5 bay leaves (I use large Indian ones), and bring to a boil.
3. Once at a boil, reduce to a simmer for about 60 mins.
4. After 60 mins, remove boiled carrot, celery and bay leaves and discard. Roughly chop the boiled onion and return to pan.
5. Remove chicken, shred and remove any fat chunks and return to pan. Cut 2 carrots and 2 celery stalks into 1 cm^3 pieces and add to pan.
6. Remove mushrooms, cut into quarters (and remove any remaining stem).
7. Here I also add 1/2 tsp turmeric, 1-2 tsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp Chinese rice wine, and a tbsp butter.
8. Simmer soup until new carrot/celery pieces are tender. Add 1 tsp salt and several good cranks of pepper.
9. Serve with dollop of sour cream.

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