Chicken Soup That’s Actually Flavorful
Start with a whole chicken, bones, or even chicken feet if you have them. Place them in a big pot and cover with cold water.
Add aromatics like onion, garlic, ginger, and a splash of vinegar. The vinegar helps pull out all the good stuff from the bones.
Bring it to a gentle simmer, then turn the heat way down and let it go overnight or as long as you can. The longer, the better for that rich, golden broth.
Don’t overcook the meat if you want it tender—pull it out after a couple hours, shred, and add back later.
Strain, season, and enjoy. This is the best way to get deep flavor and all those nutrients in your soup!
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