I feel like the part in Monty Python and the Holy Grail when Eric Idle is yelling, “Bring out your dead.” Ugh…I’m sick.
And when one is sick, what better thing to do then make something chickeny, brothy and garlicy. AKA chicken soup. This however, is super easy chicken soup and has the addition of a mustard vinaigrette. And in all honesty, there isn’t much soup. I prefer to have a smaller more concentrated broth than a poor piece of poultry swimming in lack luster liquid.
The chicken soup part:
1-2 chicken legs (thighs or drumsticks would work here)
unpeeled garlic cloves (however much you want, I used at least 5)
1 tablespoon white wine vinegar
1 teaspoon fennel seeds
1 bay leaf
cold water to cover the chicken by 3/4’s
good pinch of salt
**if you want to be fancy you can add onions, carrots and celery or like me fennel**
The vinaigrette part:
2 tablespoons chicken broth
1 tablespoon extra virgin olive oil
1 teaspoon mustard
1 teaspoon vinegar
1 teaspoon honey
smashed garlic from stewing chicken
salt and pepper to taste
1. Add everything in soup part in a saucepan that will fit the chicken–excluding the vegetables if you are using them. Note: The veggies should be added with 10 minutes remaining if using carrots or fennel. If using onions put them in now.
2. Turn heat to medium-high and bring water to a boil. Once bubbling nicely, cover the chicken and turn the heat down to a simmer. Note: Make sure the soup is bubbling but not overly bubbly which will create a rubbery chicken.
3. Simmer for at least 45 minutes and chicken registers 165 with an instant read thermometer. Note: The water should have reduced by 1/2 or more after the 45 minute simmer.
4. Remove chicken from broth along with veggies and add to a shallow bowl plate following with as much of the concentrated broth as you desire.
5. Combine the vinaigrette ingredients and whisk together and pour over the chicken.
6. Eat please!