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Chicken Tomatillo Soup

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Mary Ann Addis

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Chicken Tomatillo Soup

A staple and well-beloved soup with a kick fitting for any cold and windy days. With a fresh batch of stock, this is an inexpensive meal to love.
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Course Soup

Equipment

  • Dutch Oven (or Instant Pot/Crockpot)
  • Large cooking pot
  • Strainer
  • Ladle
  • Cooking sheet
  • blender

Ingredients
  

  • 2-3 lbs chicken thighs
  • 2 tbsp olive oil
  • 1 large onion
  • 4 medium carrots
  • 2 leeks
  • 4 Yukon potatoes
  • 8 cups water
  • 3 cloves garlic
  • 2 bay leaves
  • 6-8 tomatillos
  • kosher salt
  • black cracked pepper

Instructions
 

  • Let the chicken thighs come to room temperature. Use a paper towel to pat dry. Place to the side.
  • Preheat the oven to 400°. To clean the leeks, slice, and let them soak in a bowl of water to remove dirt from its crevasse. Using your hands, swirl the leeks, and pull the slices from the water. Do not strain the water with the leeks- that would defeat the process of cleaning them. Let the cleaned leek slices rest on a dishtowel.
  • Peel the carrots and potatoes, and cut them along with the onion and one garlic clove. Over medium-high heat, add 2 tablespoons of olive oil into a dutch oven, and sear the leeks, onions, carrots, potatoes, and garlic clove. Add a generous pinch of salt. Cook for about 8 minutes.
  • To make the broth, collect all of the scraps from the vegetables, and cook with 8 cups of water over medium-high heat. Add a generous pinch of salt and fresh cracked pepper. Let it come to a boil, reduce the heat to medium, and cover with a lid. Let it cook for 20 minutes. Strain the broth into a bowl, and discard the cooked scraps.
  • On a cooking sheet, add the tomatillo and the remaining 2 garlic cloves, with a drizzle of olive oil, around 2 tablespoons. Cook until the tomatillos plumpness deflates and chards a bit, about 8 minutes.
  • Pour the stock into the cooked vegetables. Add the chicken pieces and bay leaves. Give it a good turn. Let it come to a boil, then lower the heat, and cook covered for 35 to 45 minutes.
  • Directly add the tomatillos-garlic, along with its juices and oil to a blender. Blend until smooth.
  • Add the tomatillo to the soup, give it a good turn, and put the lid back on. This may be added at any time while cooking. After 45 minutes, the chicken will easily fall apart with a ladle. Check for seasoning by adding more salt and pepper. Can easily be stored in airtight containers for meal preps and/or freeze for up to a month. Enjoy!

Notes

Crockpot or Instant Pot
Simply follow the above instruction, but cook the stock in a separate pot or use store-bought vegetable or chicken stock. 
Keyword cold, soup, tomatillo, vegetables
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I'm MAry Ann Addis

A Texas native born with strong Colombian and Lebanese roots trying to savor life to the fullest!  

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