Addison’s Chicken Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F (218°C).

Step 2

Place chicken thigh bones (after removing meat/skin) on a sheet pan.

Step 3

Roast for 25–30 minutes, flipping once halfway through, until golden brown.

Step 4

In a Dutch oven over medium heat, cook chopped bacon until crispy. Remove and set aside.

Step 5

Add chicken skin (optional) and render until crispy and golden. Remove and reserve.

Step 6

Pour off excess fat, leaving ~1–2 tbsp in the pot.

Step 7

Season thigh meat lightly with salt, pepper, and a little paprika.

Step 8

Sear in bacon fat over medium-high heat until browned on both sides (not cooked through). Remove and set aside.

Step 9

Add sliced shallots, celery, carrots, leek, and parsnips.

Step 10

Sauté 8–10 minutes until softened and just starting to brown.

Step 11

Add sliced shiitakes and sauté until they release liquid and start to caramelize—another 5–7 minutes.

Step 12

Optional: Deglaze with a splash of white wine or water to loosen food on bottom of Dutch oven.

Step 13

Add seared chicken thighs, roasted bones, and any juices back to the pot.

Step 14

Add 6–8 cups chicken broth (plus 1–2 tsp Better Than Bouillon if using).

Step 15

Toss in 1 small sprig of rosemary and 1 sprig of dill.

Step 16

Add 1–2 tsp fish sauce

Step 17

Bring to a gentle boil, then immediately reduce to a simmer.

Step 18

Simmer uncovered for 1–2 hours, then partially cover or cover loosely.

Step 19

• Move the Dutch oven (lid ajar) into a 275°F oven and let it gently braise for 3–4 hours. UNLESS STOVE METHOD PREFERRED.

Step 20

Alternatively, simmer gently on the stovetop (as low as your burner allows) for the same time, checking occasionally.

Step 21

Remove bones and herb stems.

Step 22

Adjust seasoning with salt, pepper, and a little more fish sauce or chili oil if needed.

Step 23

Stir in chopped dill and parsley at the end.

Step 24

Re-crisp bacon and skin in the oven or pan, if needed.

Step 25

Top with crispy bacon, shards of skin, and a spoonful of chili crisp oil (it’s powerful).

Step 26

Serve with bread