Better Homes And Gardens Chicken Soup Karen Martini

Recipe

The hot water vapor that you inhale when you eat chicken soup does much to help clear your sinuses when you have a cold. The added splash of hot pepper sauce gives this soup an extra punch of sinus-clearing benefits, and the tomato and sweet potato offer vitamin C and beta-carotene.

Yields: 4 servings

Prep Time: 0 hours 45 mins

Cook Time: 0 hours 45 mins

Total Time: 1 hour 30 mins

4 whole bone-in chicken legs

4 c. chicken broth

2 c. water

5 cloves garlic, minced

2 tbsp. finely chopped fresh ginger

1/4 tsp. ground black pepper

3 carrots, sliced

1 large leek, white part and some of the green, cut into 1/2" slices

1 large sweet potato (12 ounces), peeled and cut into large chunks

6 c. packed torn spinach

1 large tomato, cut into 1/2" chunks

1 tsp. hot pepper sauce

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Cut the chicken legs into thighs and drumsticks. Remove and discard the skin and any visible fat.
Place the chicken in a large, heavy saucepan or Dutch oven. Add the broth, water, garlic, ginger, and black pepper. Bring to a boil over high heat. Skim off any foam that rises to the surface. Reduce the heat to low, cover, and simmer for 15 minutes, skimming the surface occasionally.
Stir in the carrots, leek, and sweet potato. Cover and simmer for 20 minutes, or until the vegetables are softened and the chicken is cooked through.
Add the spinach and tomato. Cook for 5 minutes, or until the spinach is wilted and the tomato is heated through. Add the hot pepper sauce to taste.

The fastest way to remove the skin from bone-in chicken legs is to use two paper towels. Hold the leg in one hand with a paper towel, and then pull off the skin using another paper towel to get a good grip. This way, the skin pulls right off and your hands don't slip. This soup can be made ahead and frozen for up to 3 months.

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