Ultimate Flu-Busting Chicken Soup

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READY IN:
2hrs 20mins
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put chicken, celery, 2 cloves garlic, 1 cup carrots, the oregano sprig and half the onion into a large pot. Fill pot with cold water, 2 inches above ingredients; put over high heat. When water boils, cover and reduce heat to medium. Simmer 1 hour.
  2. Set aside chicken to cool and discard all veggies and herbs. Strain broth into a large bowl, skim fat from top, and set aside.
  3. Put oil, jalapeno, the chopped oregano leaves, 2 remaining garlic cloves (minced) and the remaining half onion (chopped) into a large pot. Cook at medium heat until vegetables are just soft, about 5 minutes. Turn heat to high; add broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes and carrots are tender, about 15 minutes.
  4. Remove skin and bones from chicken. Shred meat into bite-sized pieces. Add chicken, tomatoes, salt and pepper to soup. Cook until warm.

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