Warming Chicken Soups
Asian Chicken Noodle Soup
1 T. cooking oil
1 T. Asian sesame oil
1 onion, chopped
2 ribs celery, cut into 1/4-inch slices
2 T. Indonesian Spice
Indonesian spice from Cocina del Mundo
1/8 tsp. dried red-pepper flakes
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 c. canned crushed tomatoes in thick puree
1 1/2 pounds boneless, skinless chicken thighs
2 T. Asian fish sauce
1 cup cilantro leaves plus 1/4 cup chopped cilantro (optional)
1 3/4 tsp. salt
5 oz vermicelli noodles (5 bundles from bulk bag)
1/2 head bok choy (about 1 pound), cut crosswise into 1/4-inch slices
1/4 c. lime juice (from about 2 limes)
In a large heavy pot, heat both oils over moderate heat. Add the onion, celery, Indonesian Spice, and red-pepper flakes. Cook, stirring occasionally, for 5 minutes.
Add the broth, tomatoes, chicken, fish sauce, cilantro leaves, if using, and the salt and bring to a simmer. Reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Remove the chicken; when it is cool enough to handle, cut it into bite-size pieces. Continue cooking the soup for 15 minutes longer. Add the bok choy; bring back to a simmer. Cook until just done, about 1 minute. Stir in the lime juice and chopped cilantro, if using.
Meanwhile, in a large pot of boiled salted water, steep the vermicelli until just done. Drain and add the pasta and the chicken to the soup.
Chicken-and-Garlic Chowder
5 peeled garlic cloves
1 1/2 c. heavy cream
1 1/2 quarts chicken stock or low-sodium broth
12 ounces peeled precut butternut squash, cut into 1-inch cubes
1/4 c. Fajita Spice Fajita Spice from Cocina del Mundo
One 3 1/2-pound rotisserie chicken—juices reserved, skin and bones discarded, meat shredded (about 4 cups)
1/4 c. frozen peas
1/4 c. frozen corn
2 T. minced cooked bacon
Salt and freshly ground pepper
In a small saucepan, combine the prepeeled garlic cloves with the cream and bring to a simmer. Cook over moderately low heat until the garlic is soft and the milk has reduced to 1 cup, about 40 minutes. Transfer the mixture to a blender and puree it until smooth.
Meanwhile, in a large soup pot, combine the chicken stock, squash and Fajita spice and bring to a boil. Cover and cook over moderate heat until the squash is just tender, about 20 minutes. Add the shredded chicken and its juices, the peas, corn, bacon, and the creamy garlic puree. Season with salt and pepper. Simmer the chowder for 5 minutes longer and serve.
White Bean and Chicken Soup
3 pounds skinless boneless chicken thighs, cut into 1-inch dice
Sea salt to taste
2 T. vegetable oil
2 medium onions, diced
3 garlic cloves, minced
1 jalapeno, minced
2 T. chili powder
Chile! from Cocina del Mundo
2 tsp. ground roasted cumin
1 tsp. dried Mexican oregano, crushed
1/2 tsp. pepper
8 c. chicken stock or low-sodium broth
Three 15-ounce cans cannelini beans, drained
Tortilla chips, sour cream, shredded cheddar cheese, cilantro and diced avocado, for serving
-Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
Add the onions to the casserole and cook over moderate heat, stirring, until tender, 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the chili powder, cumin, oregano and pepper, and cook, stirring constantly, until fragrant. Add the stock, beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and serve with the tortilla chips, sour cream, cheese, cilantro and avocado.
Chicken Avgolemono
1 1/2 quarts canned low-sodium chicken broth or homemade stock
2 1/4 c. water
1 1/2 tsp. salt
1 pound boneless, skinless chicken breasts (about 3)
1/2 c. long-grain rice
3 eggs
1 T. lemon juice
1 T. Greek spice Greek spice from Cocina del Mundo
1/2 cup frozen peas, defrosted
In a large pot, bring the broth, water, and 1 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes. Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.
Meanwhile, stir the rice and the Greek spice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce the heat to the lowest possible temperature.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy. Remove about 1 cup of the hot broth from the pot. Pour the hot liquid in a thin stream into the egg mixture, whisking constantly. Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer, or it may curdle. Return the chicken to the pot and stir in the peas.
Moroccan Chicken-and-Couscous Soup
2 T. cooking oil
1 onion, minced
1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips
1/4 tsp. cayenne
2 T. Moroccan Berbere Spice Moroccan Spice on Etsy
1 3/4 tsp. salt
1 sweet potato (about 1/2 pound), peeled and cut into 3/4-inch cubes
1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
3/4 c. tomato puree
1 quart water
2 c. canned low-sodium chicken broth or homemade stock
1/2 c. couscous
1/3 c. chopped fresh parsley
In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Increase the heat to moderately high. Add the chicken, spice, and salt to the pot. Cook, stirring occasionally, for 2 minutes.
Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.
1 T. cooking oil
1 T. Asian sesame oil
1 onion, chopped
2 ribs celery, cut into 1/4-inch slices
2 T. Indonesian Spice
Indonesian spice from Cocina del Mundo
1/8 tsp. dried red-pepper flakes
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 c. canned crushed tomatoes in thick puree
1 1/2 pounds boneless, skinless chicken thighs
2 T. Asian fish sauce
1 cup cilantro leaves plus 1/4 cup chopped cilantro (optional)
1 3/4 tsp. salt
5 oz vermicelli noodles (5 bundles from bulk bag)
1/2 head bok choy (about 1 pound), cut crosswise into 1/4-inch slices
1/4 c. lime juice (from about 2 limes)
In a large heavy pot, heat both oils over moderate heat. Add the onion, celery, Indonesian Spice, and red-pepper flakes. Cook, stirring occasionally, for 5 minutes.
Add the broth, tomatoes, chicken, fish sauce, cilantro leaves, if using, and the salt and bring to a simmer. Reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Remove the chicken; when it is cool enough to handle, cut it into bite-size pieces. Continue cooking the soup for 15 minutes longer. Add the bok choy; bring back to a simmer. Cook until just done, about 1 minute. Stir in the lime juice and chopped cilantro, if using.
Meanwhile, in a large pot of boiled salted water, steep the vermicelli until just done. Drain and add the pasta and the chicken to the soup.
5 peeled garlic cloves
1 1/2 c. heavy cream
1 1/2 quarts chicken stock or low-sodium broth
12 ounces peeled precut butternut squash, cut into 1-inch cubes
1/4 c. Fajita Spice Fajita Spice from Cocina del Mundo
One 3 1/2-pound rotisserie chicken—juices reserved, skin and bones discarded, meat shredded (about 4 cups)
1/4 c. frozen peas
1/4 c. frozen corn
2 T. minced cooked bacon
Salt and freshly ground pepper
In a small saucepan, combine the prepeeled garlic cloves with the cream and bring to a simmer. Cook over moderately low heat until the garlic is soft and the milk has reduced to 1 cup, about 40 minutes. Transfer the mixture to a blender and puree it until smooth.
Meanwhile, in a large soup pot, combine the chicken stock, squash and Fajita spice and bring to a boil. Cover and cook over moderate heat until the squash is just tender, about 20 minutes. Add the shredded chicken and its juices, the peas, corn, bacon, and the creamy garlic puree. Season with salt and pepper. Simmer the chowder for 5 minutes longer and serve.
White Bean and Chicken Soup
Sea salt to taste
2 T. vegetable oil
2 medium onions, diced
3 garlic cloves, minced
1 jalapeno, minced
2 T. chili powder
Chile! from Cocina del Mundo
2 tsp. ground roasted cumin
1 tsp. dried Mexican oregano, crushed
1/2 tsp. pepper
8 c. chicken stock or low-sodium broth
Three 15-ounce cans cannelini beans, drained
Tortilla chips, sour cream, shredded cheddar cheese, cilantro and diced avocado, for serving
-Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
Add the onions to the casserole and cook over moderate heat, stirring, until tender, 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the chili powder, cumin, oregano and pepper, and cook, stirring constantly, until fragrant. Add the stock, beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and serve with the tortilla chips, sour cream, cheese, cilantro and avocado.
1 1/2 quarts canned low-sodium chicken broth or homemade stock
2 1/4 c. water
1 1/2 tsp. salt
1 pound boneless, skinless chicken breasts (about 3)
1/2 c. long-grain rice
3 eggs
1 T. lemon juice
1 T. Greek spice Greek spice from Cocina del Mundo
1/2 cup frozen peas, defrosted
In a large pot, bring the broth, water, and 1 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes. Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.
Meanwhile, stir the rice and the Greek spice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce the heat to the lowest possible temperature.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy. Remove about 1 cup of the hot broth from the pot. Pour the hot liquid in a thin stream into the egg mixture, whisking constantly. Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer, or it may curdle. Return the chicken to the pot and stir in the peas.
Moroccan Chicken-and-Couscous Soup
1 onion, minced
1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips
1/4 tsp. cayenne
2 T. Moroccan Berbere Spice Moroccan Spice on Etsy
1 3/4 tsp. salt
1 sweet potato (about 1/2 pound), peeled and cut into 3/4-inch cubes
1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
3/4 c. tomato puree
1 quart water
2 c. canned low-sodium chicken broth or homemade stock
1/2 c. couscous
1/3 c. chopped fresh parsley
In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Increase the heat to moderately high. Add the chicken, spice, and salt to the pot. Cook, stirring occasionally, for 2 minutes.
Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.
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