This soup will be there for you when you're sick, just like that marathon of The Golden Girls
in a large pot. Season it generously with salt. Fill the pot with cold water and bring it to a boil over medium heat. Once it boils, reduce the heat and gently simmer it for 30 to 35 minutes.. It bobs in a beautiful, turmeric-stained broth with aromatics floating about. Do yourself a favor and take a few cleansing breaths of this broth.I digress. Stick the thickest part of the breast with an instant-read thermometer. When it registers at 155°, it’s time to scoop it out onto a plate.
I once made this on a much-needed Self-Care Sunday and forgot about it for an hour. It was still super moist and juicy.After the chicken is cool enough to touch, remove the skin from the chicken and discard it. Pull the meat from the bones and shred it into bite-sized pieces.The original recipe says to return the bones to the pot, increase the heat, and let the broth reduce by one-third. I'm still a little scarred from my past soup experiences though, so I don’t do that part.
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