When life throws you lemons, I make chicken soup. When I think of the words “chicken soup”, I think of the inspirational and empowering Chicken Soup for the Soul books I read as an adolescent. Those books I could count on to cure my sadness and empower me to conquer my fears and weaknesses. This week, I made chicken soup and I’ll share with you the recipe inspired by an amazing cooking blog, Tastes Better from Scratch.
- 4-Quart stock pot
- 3 grains of mastic
- One small brown onion
- 4-6 tomatoes tomatoes
- 4 cloves minced garlic
- 1.5 tsp ground cumin
- 3/4 tsp paprika
- 1/2 tsp ground coriander
- Ground black pepper
- 4 chicken thighs/breasts with skin and bone.
- 14 oz. black beans, drained and rinsed
- 1.5 cups corn, cut from ear
- 1 Tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- Tortilla chips/strips
Bring water to boil.
On low heat, add mastic, one small brown onion and chicken thighs/breasts (with skin and bone) in the pot.
- Partially cover with lid and cook on low heat for 30 minutes, or until chicken is cooked.
- Remove the pot from the heat and transfer the chicken to a large bowl. When it’s cool enough to touch, remove the skin and bones from the chicken as you’re shredding the chicken.
- Add the chicken back into the chicken broth along with onion, garlic, cumin, paprika, coriander, salt and pepper.
- Meanwhile, rinse black beans and place in a separate pot. Cover beans with 3 cups of fresh water and bring to a boil over high heat then reduce the heat and simmer covered for 30 minutes, skimming off any foam.
- Add sliced tomatoes, black beans, cut cilantro. Squeeze lime juice and top with tortilla strips.