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Chicken Soup, Many Ways

Written By Hicham Chaouchi on Wednesday, September 12, 2018 | September 12, 2018

Chicken Soup, Many Ways
Chicken Soup, Many Ways
MAKES: 4 servings 
TIME: 30 minutes
This not-too-thick soup makes a warming but not superfilling first course, with the rice, meat, and vegetables
supporting actors rather than major players. For Chicken Noodle Soup, see the preceding recipe.
6 cups chicken stock (to make your own, see page 157)
1/2 cup white rice
1 carrot, thinly sliced
1 celery stalk, thinly sliced
1 cup raw or cooked chopped boneless, skinless
chicken, or more
Salt and freshly ground black pepper
Chopped fresh parsley, dill, or cilantro leaves for
garnish
1- Put the stock in a large, deep pot over mediumhigh heat. When it is just about boiling, turn the heat
down so that it bubbles, but not too vigorously. Stir in the rice, carrot, and celery and cook, stirring occasionally, until they are all tender, about 20 minutes.
2- Stir in the chicken. If it is raw, cook until it is cooked through, another 5 to 8 minutes. If it is cooked,
cook 2 or 3 minutes, until it is hot. Taste and adjust the seasoning. Garnish with the herbs and serve.
Chicken Soup with Vegetables. Omit the rice, if you like,
and add up to 11/2 cups mixed 1/4-inch diced vegetables, like carrots, celery, onion, turnip, parsnip, zucchini or yellow squash, or potato; sliced mushrooms; peas or corn kernels; thinly shredded cabbage, bok
choy, or greens. Add the vegetables to the stock by cooking times, starting with the harder, longercooking vegetables like carrots or potato.
Chicken Soup with Rice, Mexican Style. Omit the carrot and celery, if you like. Add 1 cup diced tomatoes along with the chicken. Then add 1/2 cup minced raw white onion, 1/4 cup freshly squeezed lime juice, or to taste, 1/2 cup roughly chopped cilantro, or more to
taste, and minced fresh jalapeños or other chiles to taste (optional) just before serving. Taste and adjust
the seasoning.
Chicken Soup with Rice, Chinese Style. Add 1 teaspoon
each minced fresh ginger and garlic with the chicken A cup or so green peas (frozen are fine; add at the last
minute) or chopped mushrooms are a nice addition (added during the last few minutes of cooking). Season with a couple tablespoons soy sauce and a lot of black pepper and stir in 2 teaspoons dark sesame oil if
you like.
Chipotle Chicken Soup. Add 4 to 6 dried chipotle chiles,
2 cloves garlic, 2 tablespoons tomato paste, and 1 teaspoon dried oregano. Soak the chiles in just-boiled
water to cover until soft, about 20 minutes; drain and use a knife to slice open and scrape out all the seeds
and remove the stems. Put the chiles, garlic, tomato paste, and oregano in a blender or food processor and
purée; add only enough chicken stock from the soup to get the purée going. Add the chipotle paste to taste
to the soup or pass it with the soup servings.

9 Simple Additions to Chicken Soup

When it comes to chicken soup, the question is not “What can you add?” but “What can’t you add?” Here
are some ideas:
1. Fresh herbs, especially dill, parsley, or chervil, but almost anything else, including tender sprigs of
watercress or arugula, added at the last minute
2. Spices, especially ginger, chiles, garlic, or other strong spices, added with the rice
3. Any croutons (see page 877) for garnish
4. Any cooked grain, like rice (white, brown, or wild), wheat berries, barley, quinoa, or others
5. Leftover chicken, grilled fresh chicken, small cubes of raw boneless chicken (which will cook in 2 minutes), or any other poultry, added when described in Step 2
6. Small pieces of rind from Parmesan cheese (along with the stock) or grated cheese for garnish
7. Precooked vegetables of any type, as long as the flavor does not conflict with that of the soup; onions, carrots, and celery are almost always appropriate, added at the last minute and just warmed through
8. Cooked tortellini or other small stuffed pasta, added at the last minute and just warmed through
9. Poached Eggs (page 793); after dividing into bowls

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