A healthy and hearty chicken wings root soup that’s perfect for a satisfying winter one-pot meal
This Chicken Wings Root Soup recipe is incredibly satisfying. Moreover this comforting soup comes together in one pot with a two-step process. The savory chicken wings is first sautéed and it’s subsequently added back to the remaining soup ingredients and cooks until they fall apart. Root vegetables like taro and yuca add texture. They make the soup very hearty. Red lentils thicken the rich broth naturally. You will love the depth of flavor. This Chicken Wings Root Soup recipe tastes amazing.
Health Benefits of Chicken Wings Root Soup
The delicious and hearty soup contains great nutrients. Root vegetables offer complex carbohydrates for energy. Yuca and taro provide important fiber. Lentils deliver plant-based protein and iron. Chicken wings give a quality source of protein. Swiss chard adds vitamins A and K. Ginger and garlic boost your immune system. In general Chicken Soup promotes overall wellness.
Why You Must Make Chicken Wings Root Soup
You should make this Chicken Wings Soup today. The recipe is simple for busy cooks. It needs minimal clean-up afterward. You get a complete meal in just one pot. This soup freezes well for later enjoyment. It is a budget-friendly family meal. The aroma while cooking smells wonderful. Everyone enjoys a delicious Chicken Soup, and this one will surly keep you coming back for more.
Customize Your Chicken Wings Root Soup
You can easily swap out some of this soup ingredients. Try sweet potatoes instead of taro. Add spinach instead of Swiss chard. Increase the heat with cayenne pepper. Use beef broth for a different flavor. Squeeze extra lime juice for brightness. Garnish the soup with fresh cilantro. Chicken Wings Root Soup adapts to your taste.
More Hearty Soups to Try
In addition to the Chicken Wings Soup, you’ll definitely want to add this hearty Cabbage Comfort Soup to your menu. And who doesn’t love a perfect butternut squash soup? For sure this Butternut Squash Cauliflower Soup mashup is the most amazing slurp. Craving more? Our Ultimate Seafood Soup-Stew Extravaganza will delight your palette with a soup texture and a rich stew taste.
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Nutritional information
Importantly, this website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Chicken Wings Root-Vegetables Soup
Equipment
- 1 5 quart Dutch oven or soup pot
Ingredients
For the Chicken Wings
- 3 pounds chicken wings wingettes
- 1 tablespoon fresh garlic freshly grates
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 3-4 tablespoons extra virgin olive oil
For the Aromatics and Vegetables
- 1 medium onion peeled and chopped
- 1 stalk celery chopped
- 1 tablespoon fresh garlic grated ir minced
- 1 piece fresh ginger 2 inch length. Peeled and grated
- 2 scallions chopped
- 1/2 cup mixed herbs cilantro, sage, rosemary and thyme
- 1 teaspoon ground cumin
- 2 medium vine ripened tomatoes grated
- 3/4 cup red lentil rinsed and drained
- 2 medium carrots peeled and cut into 1 inch chunks
- 1 medium yuca (cassava). Peeled and cut up into 1 to 2 inch chunks
- 3 medium taro (eddoes). peeled and quartered
- 2 green plantains peeled and cutup into 1 inch chunks
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 – 8 cups chicken broth
- Optional: 1 whole habanero pepper
- 2 bunch swiss chard (1 red and 1 white if preferred) rinsed and chopped)
- 1 lime juiced
Instructions
- Season the chicken wings with the garlic, salt, freshly ground black pepper and ground cumin.3 pounds chicken wings, 1 tablespoon fresh garlic, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon ground cumin
- Heat the olive oil in a dutch oven or stock pot, Sauté the chicken wings for 3 to 4 minutes. Remove the wings and set aside.Note: For lightly browned chicken wings sauté in batches.3-4 tablespoons extra virgin olive oil
- In the same pot, add some more oil if needed. Sauté the onions and celery. 2 to 3 minutes.1 medium onion, 1 stalk celery
- Add in the garlic, ginger herbs and cumin. Mix and cook up to 1 minute until fragrant.1 tablespoon fresh garlic, 1 piece fresh ginger, 2 scallions, 1/2 cup mixed herbs, 1 teaspoon ground cumin
- Add the tomatoes, lentils and all the root vegetables. Season with salt and freshly ground black pepper. Add back the sautéed chicken wings. Mix.2 medium vine ripened tomatoes, 3/4 cup red lentil, 2 medium carrots, 1 medium yuca, 3 medium taro, 2 green plantains, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 3 pounds chicken wings
- Pour in the stock, Stir bring to a boil. (feel free to skim off the frothiness if desired) If using the hot pepper dump it into the pot. Cover the pot and simmer on medium low for 45 minutes to 1 hour until the wings are fork tender.Note: Don't worry, the soup will not be spicy. As long as the pepper stays whole. Warning: Remove the pepper before stirring the pot once the chicken is cooked. This will prevent the pepper from breaking.6 – 8 cups chicken broth, Optional:
- Add in the Swiss chard, Use a spoon to tuck the chards into the broth. Cover and cook for 2 minutes until the Swiss chards are wilted. Stir. Pour in the lime juice. Stir. Serve and enjoy a hearty bowl.2 bunch swiss chard, 1 lime
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