Creamy Piquillo Pepper And Chickpea Soup With Chicken Food

CHICKEN AND CHICKPEA SOUP

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, about 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer chicken to a plate.
• Pour off all but 1 tablespoon fat from pot. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots and return chicken to pot. Stir in broth.
• Bring to a boil. Reduce to a medium simmer, partially cover, and cook until chicken is falling off the bone, 50 minutes.
• Remove chicken from soup. When cool enough to handle, tear chicken into large pieces, discarding skin and bones. Return meat to pot. Add chickpeas and season with salt, pepper, and lemon juice. In a small bowl, stir together 1 teaspoon garlic, lemon zest, and cilantro; sprinkle over soup before serving.

CREAMY CHICKEN SOUP

Steps:

• In a large saucepan, brown the chicken in oil. Add salt and pepper. Set aside on a plate.
• In the same saucepan, brown veggies in the butter until tender. Sprinkle flour and celery seeds on them. Cook 1 minute while stirring. Add chicken stock while whisking and bring to boil always stirring. Put the chicken back in the saucepan and add the cream. Let simmer slowly about 5 minutes. Adjust seasoning.