Light Chicken Leg Soup Recipe with Cinnamon
A mirepoix base with spices like smokey paprika and earthy oregano—slow-cooked with meaty chicken legs simmered in a light broth.
Servings: 4 people
Ingredients
- drizzle of olive oil
- 1 small onion, finely chopped
- 1/3 cup diced celery
- 1 cup thin-sliced carrots feel free to make the carrots small or large
- 4 cloves garlic, chopped
- salt and pepper, to taste used multiple times along the way
- 2 small sprigs of rosemary, needlelike leaves removed and chopped
- 1 tbsp paprika
- 1/2 tbsp oregano
- 8-9 chicken legs, skin removed
- 64 oz broth of choice
Instructions
- Heat a large pot (with a lid) over medium heat. Drizzle in olive oil and add the onion, celery, carrot, and garlic to the pot. Season with salt and pepper to taste. Sautee until the onion have softened.
- When ready, add the spices and rosemary. Stir-fry for about 30 seconds. Then add the broth and the skinless chicken legs. Cover the pot with a lid and cook on low heat for about 50 minutes to an hour—stirring occasionally so that nothing gets stuck and burned on the bottom. You'll know it's ready once the meat of the chicken is fall-off-the-bone tender. Adjust the seasoning by adding salt and pepper when necessary.
- To serve, grab your favorite steep bowl and ladle in it the brothy base with pieces of carrot and two drumsticks. Serve with buttery rice, crusty artisanal bread, or slowly sip alone as is.