This is a perfect soup to curl up with on a rainy day, especially if you are not feeling up to par. I had a terrible sinus infection and whipped this up to feel better. I gave a bowl to my neighbors and they called within a few minutes asking if I had more that I could share. :) It is packed with nutrition & flavor. I did not measure when I made this -- I was just throwing stuff in as I thought about it, so use your own judgment. Also, don't freak if you don't have black cardamom pod or whole peppercorns. You can adapt this however you wish. Making chicken ahead of time makes this easy!
1I marinated the chicken thighs in milk for about 8 hours. Cooked in slow cooker with an onion, carrots, celery, and lemons. Salt & pepper to your liking. Cooked on high for about 4 hours. I then removed the thighs & refrigerated them separately from the broth overnight.
2Remove broth from fridge and skim off fat. I heated the broth from the thighs, 6 cups of chicken stock and mixed in bay leaf, cumin, black cardamom pod, garam masala, curry, a few whole peppercorns, cayenne pepper, saffron & smoked Spanish paprika.
3Let this cook for about 40 minutes or so. Taste the broth and see if it is to your liking. Add some salt, water, or a chicken bouillon cube (or two) to get it to the taste and intensity you want.
4After you are happy with your broth, add the potatoes and yellow onions. When the potatoes are getting tender, add the corn, tomatoes, chickpeas. Stir, then add the chicken. Turn off heat and then add the torn spinach and stir. Serve immediately.
5This is a soup that was best eaten the same day/night. Enjoy!