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The BEST Roasted Chicken Soup! #shorts | @Flavor4Dinner |

Flavor 4 Dinner Flavor 4 Dinner
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This is one you want to save for later…we all get sick and this brought me back to life this past week 🙌



2 chicken quarters
1/2 pound carrots (sliced)
1 Onion (diced)
4 celery stalks (diced)
4 garlic cloves (sliced)
3 inch piece of ginger (sliced)
Handful of thyme & parsley (tied together)
6 cups chicken stock or water
2 bay leaves
1 star anise
1/4 tsp turmeric
2 tbsp avocado oil
Kitchen Besties (S&P)


-preheat oven to 450F
-pierce chicken skin with knife to allow more fat to render, season with salt and place in oven until browned, about 25-30min. (cooked about 75% of the way) 
-remove from baking sheet, set aside to cool. Add water to the baking sheet to scrap up fond with a wooden spoon.
-In a LG pot add 1 tbsp oil and add onions with a pinch of salt followed by turmeric and cook until translucent. 
-make space in pot and add remaining oil and carefully add in garlic and sauté in oil until fragrant, about 30-60sec, then mix with onions.
-add in carrots and celery and cook about 2-4min before added liquid from baking sheet. Once poured in, use a wooden spoon to scrap the bottom of the pot to help deglaze.
-throw in your ginger and season with your kitchen besties. Carefully add in your chicken along with any resting juices (we cant be friends if you throw away resting juices)
-pour in chicken stock or water then add your bay leaves, bouquet garni and finally my secret ingredient, the star anise.
-cover, bring to boil then reduce to simmer until chicken is tender and flavor has developed about 20-30 min, times may vary.
-once tender, remove chicken as well as herbs, bay leaves and ginger. Use gloves to shred chicken or two forks.
-add shredded chicken back into soup, allow to heat through,top with parsley grab your favorite blanket and enjoy this soul warming soup :) 
💫say it with me…whats for dinner?

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