| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds bone-in chicken legs and thighs, skin and excess fat removed
- Extra-virgin olive oil, as needed
- 1 large onion, cut into 1/2-inch slices
- 4 ribs celery, cut into 1/2-inch dice
- 3 carrots, cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed
- 2 teaspoons crushed red pepper flakes
- 2 quarts chicken stock
- 1 lemon, halved
- 2 bay leaves
- 1 bunch thyme
- 2 russet potatoes, cut into 1/2-inch dice
- 1/2 cup frozen corn, thawed
- 1/2 teaspoon ground cinnamon
- Freshly ground black pepper
- 1/2 cup cilantro leaves
Instructions
- Preheat oven to 450 degrees F. Place the chicken on a baking sheet and roast until browned, about 20 minutes.
- Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt to taste and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic and crushed red pepper and cook for another 2 to 3 minutes. Add the chicken and fill the pot with the chicken stock and enough water to cover the chicken. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the bay leaves, thyme and potatoes and bring the ingredients to a boil, then reduce the heat to a simmer.
- Cook for 30 minutes, skimming off any particles that accumulate on the surface. Use tongs to remove the chicken to a cutting board. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Stir in the corn and cinnamon and taste for seasoning. Adjust the flavors with salt and pepper, if needed.
- Discard the lemon halves, thyme and bay leaves. Taste the soup for seasoning, which should be spicy with a bright lemon flavor.
- Ladle the hot soup into serving bowls. Garnish with cilantro leaves and serve. This soup is perfect for a cold day! YAY!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 821 |
| Total Fat | 52 g |
| Saturated Fat | 13 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 49 g |
| Cholesterol | 232 mg |
| Sodium | 1743 mg |
Reviews
Yummy! Had to skim off a bit of fat off the broth. Reduced the pepper flakes by 1/2. I suggest no more than 1/4 teaspoon of the pepper flakes. No cinnamon because I’m not a fan I savory dishes. Otherwise, such a great recipe. We are giving containers for Christmas with Tyler Florence’s Parker House Rolls.
Do yourself a favor… if you don’t like too much heat or would like to feel you mouth when you eat… cut the red pepper flake in half. I’m pretty sure this soup scorched my digestive track lol. Otherwise, it was delicious from what I tasted! The cinnamon and lemon was a nice touch!
I made this soup this morning and it was delicious! I did use store brought stock and the breast meat on a rotisserie chicken, but everything else was as indicated in the recipe excluding the nutmeg and cinnamon. I was a little skeptical about the lemon, but it did add depth of flavor to the recipe. I think I might have to replace my own recipe with this one from now on.
Yum! If you are heat sensitive take it down by 3/4 and add just a 1/4 to start. We did just a pinch of the cinnamon per our personal preference. We had homemade stock. We only had chicken breast so baked at 400 for 30 minutes with lemon and olive oil and herbs. Great recipe. Love me some Anne B.!
Anne just Rocks!! Any recipe she does comes out awesome!
I have made a lot of chicken soup but had never tried adding lemon. When I saw Chef Anne’s recipe with the addition of cinnamon I had to try it. And I’m very glad I did! Once I balanced the seasoning with more salt the lemon and cinnamon created such a depth of flavor. And using dark meat brought the hearty chicken flavor. I will definitely make this again!
Yum!
This is different than her cookbook recipe with the addition of potatoes and chicken stock. I didn’t use cinnamon or nutmeg but added rosemary and parsley. I had a large fresh chicken breast from my local farmers market that I used. Liked the addition of the lemon to the soup! Did need to adjust seasonings but good basic chicken soup!!
This is a good hearty soup. I enjoyed it once I got the seasoning right. Not sure I like the cinnamon in it though. If I make the recipe again I won’t add the cinnamon.