This chicken soup is just easy. Easy to make, easy to eat, easy on the wallet, easy on the stomach. It's simple enough to be comforting but also a little unique so it has some great flavor.
For the soup:
2 garlic cloves, smashed and minced
1 onion, diced
1 whole chicken (giblets removed)
8 oz chicken broth
8 oz +/- water
2 carrots, peeled and chopped
2 celery stalks, chopped
salt & pepper
1 tsp paprika
1 tsp dried oregano
zest & juice from 2 limes
Place a large stock pot on the stove over medium heat. Place a small glug of olive oil and add your onion and garlic cooking until they begin to soften a bit. Rinse your chicken and take off the majority of the skin. Place that bad boy in the pot and add the chicken stock, adding a little water to make sure the bird is totally covered. You can use all chicken stock for a richer flavor, or all water, but be sure to add more spices to give it some depth.
Let that simmer on low for an afternoon (about 3+ hours), you can check on it if you'd like - I'm one of those people that can't leave a pot unstirred or a skillet unshaken when I walk into a kitchen, even if it's not my own, I feel compelled to provide motion - but you don't have to. Add the carrots, celery, limes, and spices and let is simmer until the chicken is done (it will fall a part when you stir it) and veggies are tender.
Serve up the soup (sans bones) with sliced avocado, cilantro and green onions. Add a couple shakes of Cholula if you need some kick!
You can also make this in the crockpot, just throw it all in there and set it on low.
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