Chicken and Corn soup

Got some local spring onions, beans, and okra from Hendersonville so I decided to make chicken soup. Braising the chicken keeps it super tender and moist and helps you collect all the jus to add to the soup.

By Campbell Lomel

Instructions

1. Sear chicken leg quarters and cover with braising liquid and aromatics. I used a miso/chipotle broth, carrots, onion, and a bay leaf, but any broth and aromatics will do. Cover well (you don’t want to lose any liquid to steam) and bake at max 250 for a few hours.
2. Toss veg in a pan until softened and slightly colored, 5-10mins. Beans will not be cooked yet don’t worry about them.
3. Take chicken out of oven and remove all the bones, then pour the entire contents into the veg (or the other way around), make sure you have a big enough pot. Simmer softly until beans are cooked through, 10-20mins.
4. Serve, optional garnish with mini pickled salad.