Chicken Wings Root-Vegetables Soup

his savory Chicken Wings Root Soup offers incredible flavor and powerful nutrients. This easy one-pot meal can be customized

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: American, Caribbean Cuisines, West Indian Cuisine

Keyword: Chicken Wings Root Vegetables Soup, Chicken Wings Soup, Lentil Soup, Root Vegetables Soup, Soup Season, Winter Soup

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: People

Calories: 548kcal

Author: Julietkitchen By Chef Yasmin

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

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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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