Hearty Chicken & Grilled Corn Soup
4 celery stalks
1 1/2 pounds , chicken thighs (bone in)
2 corn ears, cleaned and husked
3 tablespoons extra virgin olive oil
2 cloves garlic, smashed& peeled
1 bay leaf
1 1/2 teaspoons cayenne pepper
3 cups water
Handful of cilantro (with stems)
To make the broth:
In a large pot over high heat, add the garlic cloves and 2 tbsp olive oil. When the oil is sizzling, add the chicken thighs (skin down) and cook for 5 minutes. Turn the thighs over and cook for 3 minutes. Add water, bay leaf, and 2 cups chicken broth. Bring to boil then add 1 carrot (roughly chopped), 1 celery stalk (roughly chopped), and 1/2 an onion (cut in 1/2). Simmer for 30 minutes.
This step is optional but I highly recommend it if you love cilantro as much as I do*
Take the cilantro stems and chop finely. Add to the bowl of veggies.