Family recipes are really appreciated when a loved one passes away, and you realize that those earlier underrated dishes can also keep their memories alive. Garlic chicken soup is an old school dish, one of those memories that bind our family. My granny often made it, every time we eat this soup, it reminds us of her and how she bustled around the stove.
Contrary to the traditional stock, preparing this soup doesn’t require so much time, it’s not simmered for hours, just cooked over medium-low heat until the meat is tender; it takes about an hour. As the cooking time is relatively short, vegetables and meat are added to the soup at the same time, in order to let more flavours dissolve; don’t worry, veggies won’t be mushy. Scum doesn’t have to be skimmed off as the goal is not a limpid soup in this case. Once the soup is ready, you don’t have to drain it, just leave it to rest for 20-30 minutes before you serve it.