Spiced Chicken & Potato Soup

Method

1. 1

   Sear the chicken: season the chicken with ½ teaspoon of salt. Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. Add the chicken and sear until lightly golden, about 2 minutes per side.

2. 2

   Build the broth and simmer: to the pot, add the halved onions, carrots, cinnamon stick, cardamom pods, bay leaves, the remaining 1 teaspoon of salt, and 5 cups of boiling water. Bring to a simmer, then cover and cook for about 35 minutes, until the chicken is tender and cooked through.

3. 3

   Shred the chicken and cook the potatoes: carefully remove the chicken and strain the broth, discarding the cooked whole vegetables and spices. Pull the skin and bones off the chicken and discard them (they were only needed for flavour and collagen), then shred the meat. Add the broth, shredded chicken, and cubed potatoes back to the pot and cook uncovered for 10–15 minutes, until the potatoes are fork-tender.

4. 4

   Make the fried garlic oil: while the potatoes cook, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the sliced garlic and sauté continuously for about 1 minute until lightly golden and fragrant (do not let it burn). Immediately pour the hot garlic and oil into the soup pot.

5. 5

   Finish and serve: stir in the fresh lemon juice and chopped cilantro (or parsley). Taste and adjust seasoning with extra sea salt or lemon juice. Serve hot.