Chicken thighs simmered on the bone with apple, sweet potato, carrot and onion. The apple is the thing that makes it: it collapses into the broth and takes the edge off the salt without making the soup sweet.
Cook the chicken on the bone, then lift it out, discard the bones and return the meat in chunks. The bones are where the body of the broth comes from.
Lightly oil a small pan and saute onions until caramelized. Add in the garlic and cook until fragrant.
Add in the broth, then chicken, apples, sweet potatoes, and carrots. Sprinkle with seasoning. Ensure the liquid covers the chicken- if not, then add enough water to cover. Add in chopped dill. Bring to a boil for about 4 minutes. Reduce heat, cover the pot partially with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.
Transfer chicken to a plate and discard the bones. Chop chicken roughly into bite size pieces and return to pot. Cover and cook for another 5 minutes.
0 servings