Magic Chicken Soup
Magic Chicken Soup
Ingredients
- 6 chicken thighs, bone-in, skin-on
- 1 head Napa cabbage, chopped into large pieces
- 1 bunch bok choy, chopped into large pieces
- 3 carrots, chopped into thick rounds or half-rounds
- 2 leeks, chopped into thick rounds
- 1 bunch scallions, chopped into large pieces
- 1 piece ginger, large, sliced into rounds
- 1 white onion, chopped
- 3 stalks celery, chopped into small pieces
- 2 tablespoons Just Shanaé All Purpose Seasoning, or to taste
- 1 tablespoon chicken bouillon powder, or to taste
- 1/2 teaspoon turmeric powder, or to taste
- 1/4 cup chives, freshly chopped, for garnish
Instructions
- 1
Prepare all vegetables: Chop the celery into small pieces. Slice the ginger into rounds. Chop the carrots into thick rounds or half-rounds. Chop the leeks into thick rounds. Chop the scallions into large pieces. Chop the Napa cabbage into large pieces. Chop the bok choy into large pieces. Chop the white onion. Set aside in separate bowls or piles.
⏱️ 15 min
- 2
In a large bowl, season the chicken thighs generously with 1 tablespoon of Just Shanaé All Purpose Seasoning, ensuring all pieces are well coated.
⏱️ 5 min
- 3
Heat a large cast-iron pan or Dutch oven over medium-high heat. Once hot, place the seasoned chicken thighs, skin-side down, into the pan. Sear until the skin is browned and crispy, about 5-7 minutes. Flip the chicken thighs using tongs and sear the other side until browned, about 3-5 minutes. Remove the seared chicken thighs from the pan and set them aside.
⏱️ 15 min
- 4
Reduce the heat to medium. Add the chopped bok choy and Napa cabbage to the hot pan, stirring to incorporate any drippings from the chicken. Cook for 2-3 minutes until slightly wilted. Then, add the chopped carrots, leeks, scallions, celery, white onion, and sliced ginger to the pan. Sprinkle the remaining 1 tablespoon of Just Shanaé All Purpose Seasoning, the chicken bouillon powder, and the turmeric powder over the vegetables. Stir well to combine.
⏱️ 10 min
- 5
Place the seared chicken thighs on top of the bed of vegetables and seasonings in the pan. Cover the pan with a lid. Reduce the heat to low and allow the soup to cook for at least 30 minutes, or until the chicken is cooked through and the vegetables have softened and released their natural liquids, creating a flavorful broth.
⏱️ 30 min
- 6
Once cooked, remove the lid. Ladle the Magic Chicken Soup into serving bowls, ensuring to include pieces of chicken, various vegetables, and plenty of the rich broth. Garnish with freshly chopped chives before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Magic Chicken Soup
- 6 chicken thighs, bone-in, skin-on
- 1 head Napa cabbage, chopped into large pieces
- 1 bunch bok choy, chopped into large pieces
- 3 carrots, chopped into thick rounds or half-rounds
- 2 leeks, chopped into thick rounds
- 1 bunch scallions, chopped into large pieces
- 1 piece ginger, large, sliced into rounds
- 1 white onion, chopped
- 3 stalks celery, chopped into small pieces
- 2 tablespoons Just Shanaé All Purpose Seasoning, or to taste
- 1 tablespoon chicken bouillon powder, or to taste
- 1/2 teaspoon turmeric powder, or to taste
- 1/4 cup chives, freshly chopped, for garnish
Instructions
- 1
Prepare all vegetables: Chop the celery into small pieces. Slice the ginger into rounds. Chop the carrots into thick rounds or half-rounds. Chop the leeks into thick rounds. Chop the scallions into large pieces. Chop the Napa cabbage into large pieces. Chop the bok choy into large pieces. Chop the white onion. Set aside in separate bowls or piles.
⏱️ 15 min - 2
In a large bowl, season the chicken thighs generously with 1 tablespoon of Just Shanaé All Purpose Seasoning, ensuring all pieces are well coated.
⏱️ 5 min - 3
Heat a large cast-iron pan or Dutch oven over medium-high heat. Once hot, place the seasoned chicken thighs, skin-side down, into the pan. Sear until the skin is browned and crispy, about 5-7 minutes. Flip the chicken thighs using tongs and sear the other side until browned, about 3-5 minutes. Remove the seared chicken thighs from the pan and set them aside.
⏱️ 15 min - 4
Reduce the heat to medium. Add the chopped bok choy and Napa cabbage to the hot pan, stirring to incorporate any drippings from the chicken. Cook for 2-3 minutes until slightly wilted. Then, add the chopped carrots, leeks, scallions, celery, white onion, and sliced ginger to the pan. Sprinkle the remaining 1 tablespoon of Just Shanaé All Purpose Seasoning, the chicken bouillon powder, and the turmeric powder over the vegetables. Stir well to combine.
⏱️ 10 min - 5
Place the seared chicken thighs on top of the bed of vegetables and seasonings in the pan. Cover the pan with a lid. Reduce the heat to low and allow the soup to cook for at least 30 minutes, or until the chicken is cooked through and the vegetables have softened and released their natural liquids, creating a flavorful broth.
⏱️ 30 min - 6
Once cooked, remove the lid. Ladle the Magic Chicken Soup into serving bowls, ensuring to include pieces of chicken, various vegetables, and plenty of the rich broth. Garnish with freshly chopped chives before serving.
⏱️ 5 min