Chicken Wing Soup

Recipe By:
Noodly
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  • Total Time 120 min Ico-add
  • Yield 4 Servings
  • Level Easy

Before they gained wide spread popularity as a snack item, chicken wings were used for soups and stocks. This chicken wing soup recipe dates back to the days when chicken soup was used as a congestion and co...
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Ingredients

  • 3 pounds chicken wings
  • 1 carrot, peeled and halved
  • 1 onion, peeled and halved
  • 1 cinnamon stick
  • 1 (3 inch) knob of ginger, peeled
  • 1 1/2 teaspoons salt
  • Zest (in strips) and juice of 1 seville orange (about 1/4 cup)
  • 1 small red chili pepper, seeded and cut into small rings for garnish
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Directions

  1. 1. In a large saucepan combine the chicken, carrot, onion, cinnamon, ginger and salt. Add three quarts of water, orange zest and juice.
  2. 2. Place over high heat and bring to a boil; reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, about 1 1/2 to two hours.
  3. 3. Pour through a fine mesh strainer into a bowl and discard solids. Allow broth to cool, then refrigerate overnight. Soup may be covered and refrigerated for up to three days.
  4. 4. When ready to serve, remove layer of solidified fat from surface. Warm soup, ladle into mugs or bowls, and garnish.