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"My friend Asya Ghafarshad’s parents immigrated to the US from Afghanistan in the 1960s. Asya was born in the US and her mom tells her stories of growing up in Afghanistan wearing miniskirts and smoking cigarettes. Her parents own an iconic restaurant in Claremont, California, the town where I went to high school and college. It is called Walter’s and serves delicious continental cuisine, as well as Afghan favorites. This is her father’s chicken soup. Asya likes to cook the chicken breasts on the bone to make the broth, then shred the cooked chicken and add it back to the soup just as it is nearly done. She does not peel the carrots and the vegetables are cut into larger chunks, just the way her dad made the soup." — Jenn Louis
Recipes excerpted with permission "The Chicken Soup Manifesto" by Jenn Louis, published by Hardie Grant Books September 2020, RRP $29.99 Hardcover.
ml (3 fl oz/⅓ cup) olive oil
large yellow onion, cut into 1 cm (½ in) cubes
01Heat the oil in a large pot over medium-high heat. Add the onion and cook for 3–4 minutes until it begins to become translucent. Add the tomatoes and cook for 3 minutes until the tomatoes release their juices. Add the remaining ingredients, then bring to the boil. Immediately reduce the heat to a gentle simmer and cook for 20 minutes, or until the vegetables are tender, the soup has thickened and the chicken is cooked –a thermometer will read 74°C (165°F) when inserted into the thickest part of the breast and the juices of the chicken will run clear.
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