Get started:
Once you have everything prepped and ready to go, heat your stockpot over a medium flame and add your oil to coat the bottom and the sides up a couple of inches so none of the veggies stick. Once the oil is hot, sauté the onions and garlic until the onions are translucent.
Then add the herb bouquet and other veggies. Cook them while stirring frequently, for a few minutes until the carrots soften and the tomatoes start to break down. It should smell really good by this point.
Add the chicken and herbs, then add your water. Use at least enough to cover the meat, but add more if there is room. I fill the pot about 3/4 to the top. Raise your temperature a bit and bring it to a boil. While you are waiting for it to boil, juice/strain your lemons.
You can also pour your salt, pepper, and red pepper into a little prep bowl so you can dump it all in. Don't be shy with the salt, but don't go overboard...always better to undersalt than oversalt because you can always add more. But a good amount of salt is definitely necessary (a high quality Celtic sea salt or pink Himalayan salt has more flavor and health benefits than other varieties salt—you typically use less of these too).
Once it starts boiling, lower the temperature back to medium. The scum will start to accumulate at the top. Skim it off and discard it. It could take awhile to get it all off, but just do the best you can. Once you have gotten rid of the scum, add your salt, pepper, red pepper, bay leaves and lemon juice. After that point I usually let it simmer on a medium to low flame (you want it still lightly bubbling) for at least an hour—taste it after an hour and see if it needs more time. Cook longer if necessary, or add more seasonings.
When you think it is done, remove the chicken, the bay leaves, and herb bouquets. Let the chicken cool and then take the bones out and either dice or shred the meat...I just shred it to save time. Before you add the meat back in, go through with a skimmer of some sort...I use a large, flat spoon with little holes in it...to skim out any bones that may have come off. Take time doing this...it is important. Throw out anything that looks yucky. Thighs have larger bones than breasts and leave less mess in the soup…with breasts you get lots of tiny rib bones. Then you can add the meat back in along with your cooked quinoa. This soup will keep in the refrigerator for up to three days, or can be frozen in glass storage containers for future use.
Article comments