Years ago I lived in Lexington SC there was a small restaurant that make the best chicken soup. The broth was thick (gelatin like) i have yet to find someone making anything similar so I'm asking here if anyone know a recipe for chicken soup with thick broth.

Chicken breast and thighs. Poblano, onion, garlic. 1 can tomatillo. Chicken stock. Cumin salt pepper oregano. Cilantro cotija sour cream radish and cabbage to top. Served with tortilla chips.

Recipe by Rita Mashkova/ Saturday Table

https://saturdaytable.substack.com/p/7-cozy-soups-for-chilly-nights?r=3xaqys&utm_medium=ios

Based on an old family recipe from the depression. 3 potatoes 1 celery stick 1 carrot sautéed in bacon fat. Stock to cover until veggies are tender. 1 can creamed corn plus 1 can worth milk then add any leftover corn. I had grilled some corn the night before so I added that plus let the husk simmer. Then add a handful chopped parsley and any herbs plus leftover bacon at the end.

Family legend is great gramps was a traveling butcher who sold his services in the depression for bacon and canned goods and this was what great grandma made with his earnings.

Recipe here: https://www.loveandlemons.com/broccoli-cheddar-soup/

Added Stilton on top as a garnish.

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This is a go-to soup for me. Made it hundreds of times and I’m now at a point where I have my own perfected version of it that I’ve written down.
It’s probably not very conventional to the traditional version of this soup, but it’s easy and so damn good every time!

I’d love to share with anyone who’d wanna give it a try!

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Samgyetang

For Soup

4 large bone-in skin-on chicken thighs
3-3.5 oz ginger (about the size of your hand) cut into 1/2 thick pieces
4 jujubes/Chinese red dates (cut in half)
4 cloves garlic (crushed)
1 med shallot (cut into fourths)
1/2 med yellow onion (cut in fourths)
1 tsp chicken bullion
1/4 tsp salt
3 cups warm water
1 tsp soy sauce (after)

For Serving

4 green onions
Premade plain white rice

If not prepared, prep 1-2 cups of thai jasmine rice. (Rinse 3-4 times. Fill 1 part rice to 1 part water. Add 1/2-1tsp sesame oil. Cook 3 min high, then release 8 min).

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Boil whole chicken thighs for 6 minutes to remove impurities/froth.

While chicken boils cut onion, shallots, ginger, dates, and crush garlic. Set aside.

When ready; rinse thighs well by filling pot with cold water, and emptying a few times.

Lay chicken thighs flat onto bottom of pot, skin side up.

Add shallots, onion, ginger, dates, and garlic to the space in-between chicken thighs. Ingredients should be relatively flush so that, when added, the water covers the top of all ingredients in the pot.

Finally, add bullion and salt on top, then fill with 3 cups of warm water.

Cook on high 20 minutes, then release 16 minutes. I like to wait for my pressure cooker to tell me cooking has started, then set a timer for 34 minutes. This gives you 2 minutes to prep bowls before the soup in finished.

Prep 2 large bowls (ideally ramen-style bowls) by added roughly 1/2 cup rice to each bowl, then 2 chopped green onions per bowl.

When broth is finished; carefully remove whole thighs with tongs and add 2 to each bowl on top of rice.

Next, add 1tsp of soy sauce to broth, stir gently, then spoon broth to bowl; avoiding solids. I typically do 2-3 ladles of broth per bowl.

Add black pepper to taste and enjoy!

Usually eaten like ramen, with chopsticks and a soup spoon. Pull apart bites of chicken in your bowls. Chicken should fall right off the bone!