Green Chicken Soup

Raining day meal full of flavor for a dreary day. You slow cook in a Dutch oven or deep pot but I will be using our Gumbo pot. It is deep enough to fill with larger poultry but not too deep that my arm will get engulfed in it. I will be using a Magic bullet as a blender but a food processor will bring the same results. I found this recipe and I was inspired to try it. Surprisingly, it turned out to be one of my families favorite meals. This is a winner in any restaurant or household because it can have the toppings that you choose. We use veggies, cheese, and sour cream because it is our variation of a chicken soup.

INGREDIENTS GARNISH

• Bell Pepper Thinly sliced Radishes

• Banana Pepper x2 Diced White Onion

• Jalapeno pepper x2 Rough chopped Cilantro

• Stocks of Celery x4 Shredded Mozzarella

• Tomatillos x8 Sour Cream

• Poblano Pepper Boiled White Rice-optional

• Large White Onion

• Whole Garlic

• Cornish Hens x2

• Canola Oil

• Chicken Broth x2

• Chick Peas

Preheat oven at 350

Roast veggies (peppers celery “the greens”) for 45 mins- add a few large slices of onion if you love onions, rotate halfway through

Prep Onions by dicing and save for later

Divide diced onion into 2 separate containers

Cornish Hens should be thawed and seasoned with salt & pepper

Prep garlic by peeling and thinly slice them

Lightly sauté onion on low temp in canola oil for color and flavor add pinch of salt

(room should start smelling like the sauté onions and roasting veggies and this is the best part)

Add garlic to sautéing onions, sauté for 15 mins or until browned

In a separate pot ( or Dutch Oven) add Canola oil, turn on lowest heat

Let roasted veggies rest until cool enough to be able to handle

Cut thawed Cornish Hens into piece to be cubed

Once cubed place on frig cooled pan, add a dash of salt and pepper to top of chicken

Place cubed hen to sit in heated coated canola oil pot, let skin crisp on bottom of the pot

Once skin has been seared remove pieces and place on paper towel plated dish-watch out for popping grease so please wear a shirt while cooking

WEAR PLASTIC GLOVE WHILE DEALING WITH PEPPERS! IF NOT YOU WILL REGRET IT.

To make Sofrito:

Take roasted veggie mix (celery, bell pepper, tomatillos) and blend in blender, puree, or magic bullet

De-seed all peppers, discarded stems and add to blended, blend until smooth

Mix Sofrito in seared pot, stir so the seared bits and flavored oil mix with the Sofrito

Low heat add both chicken broths with Sofrito; add cooked chicken cubes and sautéed onions and garlic, INCREASE heat to mid temp

Have at a rolling boil for 15 mins then turn temperate down to low, let simmer for 2 hours

20 minutes before serving; drain, wash, and add a can of chick peas

Continue heating until ready to serve

All day cooking will only make the soup better and you can use the quarantine hours up.

With plating it is completely with your taste buds. Personally, I like a deep bowl to be able to fit as many garnishes as possible. The crispness of the radish, the bite of cilantro, creaminess of the avocado, and the coolness of the sour cream makes my bowl filling and full of flavor. The rice is a starchy filler that brings the meal to a complete dinners satisfaction. A great way to enhance this meal is by drink pairing with a white wine and toasted tortilla for dipping. This is a dish to fill you and put you to sleep on a chilly night. Please enjoy!