Chicken Spits Soup

This is a family recipe that over the years, has probably changed since my cousin taught me, then adapted again, to my picky eaters palate. Chicken Spits is the only soup my kids will eat and the only meal that they will eat the majority of the time when I make it.

We call it Chicken Spits because when the chicken is searing, the oil spits out of the pan. So be careful while making this recipe, a splatter screen helps. Kids love silly and gross names for food, so this fits the bill perfectly.

Everything you need to make chicken soup

This is the base of the Chicken Spits. I usually add in pasta or rice each meal instead of adding it to the soup when I make it. The reason for this is, unless you are eating the entire soup in one sitting, the pasta will absorb all the broth and you’ll have no broth and mushy pasta. Yuck. So, even though it’s a little more work to make the pasta or rice as needed, the extra work makes leftovers much more enjoyable.

Ingredients

Whole broken down chicken (I usually buy everything already broken down to save time)
1 Yellow onion
3 tbsp Minced garlic
48oz Chicken Stock
1/2 cup white wine (I use a Pinot, but Chardonnay works too)
Pasta (About 1/4 of a box for the kids and I)
Olive Oil
Salt & Pepper
Parsley (Optional)

So let’s get started! First, I prepare the chicken by seasoning it with salt and pepper. Coat the pan in oil, set stove to medium-high. (Tip: I put a few drops of water in the pan, when it starts to sizzle the pan is hot enough). Sear chicken on both sides for a 2-3 minutes each side. Don’t overcrowd. I usually do this in 2-3 batches depending on how I can fit the chicken into the pan.

While the chicken sears, dice the onions. Remove the seared chicken and place onto a plate nearby. Cook the onions for 1 minutes then add the garlic, and season with salt and pepper. Cook for another 1-2 minutes. Adding the onion will also help remove stuck bits from when the chicken was cooking.

Once the garlic and onion is cooked, add the chicken back into the pan. Add chicken broth and white wine. Season with salt and pepper again. Fill a pasta pot with water and start boiling the water.

Simmer for about 8 minutes, then check the chicken temperature. Each section cooks at different times, so this might mean removing some of the chicken instead of all of it at once. I use a thermometer to check the chicken is cooked through. You want at a temperature of 165. If you don’t have a thermometer you can also cut the chicken open to check that it is completely white inside.

Continue to simmer the broth. Add pasta to boiling water for as long as directed on the box. Toss chicken bones and skin, dice or shred the chicken. Chop up parsley (if desired). Add the chicken and parsley back into the broth, turn off the heat.

Once pasta is finished cooking remove from the water and add to your bowl, pour the soup on top. Sometimes I add grated cheese when I’m feeling fancy. It seems like a lot of steps, but after you’ve made it once you’ll remember how to make it and start tweaking it to your preference. Enjoy!

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