Rainy Day Ginger & Lime Chicken Soup

Ingredients

• 1 tbsp neutral cooking oil (like canola or grapeseed)
• 1.5 lbs bone-in, skin-on chicken thighs
• 1 large yellow onion, sliced into wedges
• 3 inches fresh ginger, peeled and cut into matchsticks
• 2.5 tbsp Salted Perfection Abilene Select Blend
• 6 cups low-sodium chicken broth
• 1 tbsp fish sauce
• 2 small heads baby bok choy, quartered lengthwise

Instructions

1. Heat the cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken thighs, skin-side down, and let them sear undisturbed for about 5 to 7 minutes until the skin is golden and the fat renders out. Flip and brown the other side for 3 minutes, then transfer the chicken to a plate.
2. Lower the heat to medium. Toss the onion wedges and ginger matchsticks into that beautiful rendered chicken fat. Sauté for about 4 minutes until the onions soften and the kitchen starts to smell incredible.
3. Stir the Salted Perfection Abilene Select Blend directly into the onions and fat. Let it toast for just 30 seconds. This wakes up the black pepper and garlic, infusing the base of our soup with a deep, savory heat.
4. Pour in the chicken broth and fish sauce, scraping up any browned bits from the bottom of the pot. Nestle the chicken thighs back into the liquid. Bring the pot to a gentle boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes until the chicken is tender and falling off the bone.
5. Turn off the heat. Stir in the quartered baby bok choy, letting the residual heat gently wilt the vibrant green leaves for about 2 minutes. Ladle the hot, fragrant broth and tender chicken into deep bowls. DUNZO!