So I had a dream two nights ago that my friend Lynn's grandma was teaching me to make chicken broth soup. Mind you, the woman never taught me to make anything or spoke English in my presence but I'm not going to split hairs.
The grandma soup had whole chicken legs, potatoes cut in quarters lengthwise, halved carrots and big pieces of onion but the kicker was this broth.
The broth was filled with spices and flavor and while I didn't recreate the whole soup last night I did make the broth as a base for another soup using different pieces of chicken. Also, in her recipe she mixed dried chiles with oil and ran them through the food processor with tomato sauce but I just used a little enchilada sauce.
So here is my version of the broth.
Ingredients:
1 lb chicken breast
1 lb chicken thighs
1 yellow onion
3 carrots
2 celery stocks
2 bay leaves
1 adobo chile in sauce
1 small can red enchilada sauce
2 tablespoons each of cumin, chili powder and cayenne
1 tablespoon thyme
1 can diced tomatoes w/ chiles and onions (I used Rotel)
2 cups roasted tomatoes
3 crushed garlic cloves
Water
Salt & Pepper
Directions:
Place chicken and veggies in a sauce pan. Cover 2 inches higher than items in pot with water. Add garlic and bay leaves and thyme. Bring to a boil and simmer until chicken starts to fall apart a little. Remove chicken.
Take the tomatoes and blacken them on the BBQ, then dice them up to add to broth with everything else.
Place the broth and all remaining ingredients on low heat and simmer 1 to 2 hours.
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