chicken soup pacoima

According to AJC.com, the flu this year has been hard to diagnosis and treat, “it looks like the cold, and suddenly you have the flu.”  At the first signs of a cold, my wise grandma recommendation is to pump lots of water, juices, bed rest and my chicken soup. My hot chicken soup will break up your congestion and will soothe your body from head to toe. My point has been proven and justified by physicians the scientific community and ole wife tales around the world. Bust a move, let’s cure this 2019 cold strain. Get out your pot let’s get started!


8 chicken thighs, skin on and bone in, 2 teaspoons extra virgin olive oil, 1 cup white onions, chopped, 3 celery stalks, cut into 1/4 inch rounds, 3 carrots, peeled and sliced, 1 (4 oz.) can tomatoes and diced green chilies, 1 (15 oz.) can diced tomatoes, 1 bay leaf, 2 tablespoons granulated garlic, 1/2 teaspoon black pepper, 1/4 teaspoon ground thyme, 1/4 teaspoon ground cumin, 2 tablespoons dried coriander, 6 cups water, 3 tablespoons chicken bouillon, 3/4 cup sweet frozen corn kernels.

Get out the Dutch oven, add the olive oil bring the heat to medium; add the onions, celery, and carrots.  Saute until the onions are clear and the celery and carrots start to soften. Add the chicken, bring to a boil, reduce the heat to a simmer and cook for approximately 30-40 minutes.  Remove the chicken from the pot, remove the skin from all the thighs, shred 2 of the thighs, set aside.    Add the green chilies, diced tomatoes,  bay leaf, garlic, black pepper, thyme, cumin, and coriander to the pot.  Mix well taste, add more dry seasonings if needed. Do not add salt.  Add the bouillion. Taste again. Bring to a boil, reduce heat to a simmer, cover the pot and cook for approximately 25 minutes.  Add the corn and chicken to the pot, cook uncovered for another 5-minutes.  Serve hot!



































































red onions, avocado slices, a dollop of sour cream, corn tortillas and a tall glass of red wine on the side


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