Kombu Infused Chicken and Veggie Soup

Fresh quality ingredients + a pinch of love will always result in a tasty dish.

This soup is really a dinner entrée cause of it's complex developed flavors. It's unique tasty and complex flavors come for a pot simmered for 2 hours have key ingredients like Kombo (a sea vegetable), chicken thighs and vegetables. Then served with the same chicken used for the broth, as its skin its crisped up in the broiler. This goes well with a bottle from Di Giovanna GERBINO Bianco IGP Terre Siciliane, its is a fresh, fruity and harmonious Sicilian white wine, with aromas of white flowers, peach, melon and a hint of honey follow each other and accompany a soft yet elegant structure.

Note: Easy to follow links have been to added to certain ingredients not commonly found. Also links to the wines and evo have been added as the wine(s) mentioned are actually paired by a winery in Sicily and not found in the states. For quality ingredients that you can have delivered right to your front door, go to Amazon Fresh - follow this link or Amazon Whole Foods Market .

Serves: 6 - 8

Prep Time: 15 min

Cook Time: 2 1/2 hours

Ingredients:

2 lbs. bone-in skin on chicken thighs

4 carrots cleaned and thickly sliced

2 medium onion, quartered

4 cloves of garlic, smashed

4 portobello mushrooms, sliced

2 bay leaves or 1 tbsp. of bay leaf powder

1 tsp dry rosemary

2 tsp dry thyme

1 tsp of cumin

1 tbsp. of oregano

1 tsp of ground ginger

3 celery sticks, cut into chunks

6 whole kale leaves, chopped

8 whole peppercorns

2 quarts of water

(2) 4"piece kombu sea vegetable

salt and pepper to taste

Cooking Steps

1. In a large stock pot, combine all the ingredients except for the mushrooms, kale and kombu.

2. Bring to a boil.

3. Lower the heat to medium, cover and cook for 2 hours.

4. Remove the chicken carefully so skin stays on and place aside. Add the mushrooms, kale and kombu. Cover and lower heat to medium-low and cook for 20 minutes. Taste your soup and add salt as needed.

5. After 10 minutes into the 20-minute cook, line a oven-safe pan with aluminum foil and place the rested chicken, skin side up. Drizzle lightly with olive oil and salt. Broil for 8 to 10 minutes or till skin is crispy.

6. On your favorite bowl, ladle in the soup, making sure you get plenty of the veggie goodness. Place crispy skin chicken of a side dish, garnish with microgreens or chives and all is left is for you, family and friends to...

7. Enjoy!