I’m a big fan of homemade chicken soup. Add some depth and spice, and I’m swoon! Serve with crusty bread or corn tortillas!
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.
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 Chicken stock
- 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.Â
+ show Comments
- Hide Comments
add a comment