3 chicken breasts (yes, yes, I know all the flavor and good stuff comes from the bones, but it’s all I had and the whole highly infectious cold and cough thing made it hard to go to the grocery store and find bone in chicken thighs!)
1 head of garlic
1 teaspoon black peppercorns.
2 teaspoons parsley (fresh is better, but dried works fine)
4-6 cups water, depending on how much broth you want.
Start by dicing the garlic. For as long as I can remember, all the food made in my house has had tons of garlic. I credit garlic for my only getting sick once a year since I was a little brat. It’s delicious, yes, but it’s also great for your immune system!
Chop up the onion too.
Saute them with the peppercorns and a bit of olive oil. I love using peppercorns for soups, instead of ground pepper- they add a much deeper flavor.
Throw in the parsley, as well.
Meanwhile, slice up the chicken. Raw chicken is one of the least photogenic and grossest things ever. Still better than the president, though. It’ll be a happy, happy day when I can say ex-president.
Throw the chicken in with everything, turn the heat up really high, and sear it. You just want to get some color on the outside, so don’t worry about cooking it all the way through! It’ll get cooked when it’s boiling in the soup.
Pour in the water, add some salt and squeeze in the juice of the lemon.
I like to throw the squeezed lemon in there, for some extra flavor and vitamin C. Let it boil for about an hour, or until the chicken is cooked through.
It’s not fancy, ornate, or complicated- no noodles or vegetables, just broth and chicken. I was only on my feet in the kitchen for about 8 minutes!