Chicken Soups
Here are three very different and satisfying styles of chicken soup that are easy to make, even when you are not feeling great. Homemade broth is not essential -- although the difference in flavor is worth a little extra effort. You can use commercial low-sodium broths in a pinch.Try Pacific or Swanson's.
You don't need a precise recipe, either. Proportions and combinations are a matter of taste. Start with a quart of broth. Add aromatics such as onions and herbs, vegetables for vitamins and texture, a starch for bulk, and a garnish to balance the flavors.
Mediterranean Reserve: Chicken broth -- 1 quart (AROMATICS) Saute until soft, 3-5 minutes: Onion -- 1/2 small, diced in olive oil, 1 tablespoon Add broth, bring to a boil and simmer, partially covered, 10-15 minutes with: Garlic -- 2 whole cloves, peeled Thyme -- 1 or 2 springs (VEGETABLE): Add and simmer for 10 minutes: Baby spinach -- couple of handfuls Add and simmer about 5 minutes: Pastina -- 1/2 cup (GARNISH) Pour soup into serving bowls and garnish with: Parmesan, grated Lemon wedges Variations: Substitute shredded broccoli rabe for spinach and any other tiny pasta for the pastina. |
Latin Reserve: Chicken broth -- 1 quart (AROMATICS) Saute until soft, 3-5 minutes: Onion -- 1/2 small, chopped Garlic -- 2 cloves, minced Carrot -- 1/2, sliced thinly in olive oil, 1 tablespoon Add broth, bring to a boil and simmer 10-15 minutes with: Mint -- 1 sprig Thyme -- 1 sprig Cumin -- pinch, to taste (VEGETABLES) Add and simmer 10 minutes: Corn -- fresh or frozen, 1/2 cup Canned tomatoes, diced, with green chiles -- 1 cup (STARCH) Divide into bowls: Tortilla chips -- couple of handfuls, broken (GARNISH) Pour broth and vegetables over chips and garnish with: Cheese, queso fresco, feta or jack Cilantro, minced Lime wedges |
Asian Bring to a boil: Chicken broth -- 1 quart (AROMATICS) Add and simmer, partially covered, for 10-15 minutes: Green onion -- 1, cut into 3 or 4 pieces Ginger -- 2 thick slices Soy sauce -- 1 tablespoon White pepper -- dash (VEGETABLES) Add and simmer for 10-15 minutes: Shitake mushrooms -- 3 or 4, sliced Napa cabbage -- couple of handfuls, shredded (STARCH) Divide into bowls: Fresh Asian noodles -- 9 ounce package, cooked (GARNISH) Pour broth and vegetables over noodles and garnish with: Green onions, sliced thinly Cilantro or parsley, minced Chile sauce to taste Variations: Substitute bok choy or baby spinach for Napa cabbage.
Replace noodles with cooked rice, potstickers or wontons. |
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