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Chicken soup

Posted: February 4th, 2012
by MacArthur_Blvd

This recipe was made with the Recipe Maker to create a customized chicken soup.

Serves/Yields: Serves 6 to 8

Created Using: Chicken Soup

For the Broth

1 3-lb. whole chicken

2 medium carrots

2 medium celery stalks

1 6-oz. yellow onion

kosher salt

freshly ground black pepper

For the Soup

1-1/2 Tbs. olive oil or canola oil

1-1/3 cups diced carrots (1/4-inch dice)

1-1/3 cups diced fennel (1/4-inch dice)

1-1/3 cups diced onions (1/4-inch dice)

1 clove garlic, minced

kosher salt

2 tsp. chopped fresh rosemary

4 cups red or yellow potatoes, peeled, cut into 1/2-inch dice, and cooked until barely tender

1-1/2 cups fresh or thawed frozen corn kernels

1-1/2 cups fresh or thawed frozen peas

4 Tbs. fresh lemon juice

1/4 cup chopped fresh cilantro

1 Tbs. sesame oil

1/2 cup heavy cream

2 cups crisp tortilla strips

1/2 cup thinly sliced scallions

Make the Broth

Using a small sharp knife and your fingers, remove the skin from the chicken and discard it. Rinse the chicken well and put it in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add enough cold water to submerge the chicken (about 5 quarts). Cover the pot, with the lid slightly ajar. Bring to a boil over high heat and then reduce the heat to maintain a very gentle simmer. Cook, occasionally skimming off any foam that accumulates on the surface, until foam no longer rises, about 30 minutes.

Add the carrots, celery, onion, 1-1/2 Tbs. salt, and 2 tsp. pepper and simmer until the vegetables start to soften and the chicken is completely cooked through, about 20 minutes. Using tongs and a slotted spoon, transfer the chicken to a large rimmed baking sheet. Let cool for 10 minutes; meanwhile, continue simmering the broth, partially covered. Using your fingers, pull the meat from the bones and shred it into bite-size pieces; discard any gristle or fat. Set aside the shredded chicken while you finish the broth.

Return the carcass to the broth and simmer, partially covered, until the vegetables are completely soft and the flavor has intensified, about 30 minutes more. If at any time the water level drops below the solids, add water to cover and return to a simmer. Remove the carcass from the broth and discard. Strain the broth through a fine sieve set over another pot or a bowl large enough to hold the broth. Gently press on the solids with a large spoon to squeeze out any remaining broth. You will have about 3 quarts.

Make the Soup

Wash and thoroughly dry the broth pot. Heat the oil in the pot over medium-high heat until shimmering hot. Add the carrots, fennel, onions, garlic, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes.

Add the rosemary, and cook, stirring, until fragrant, about 30 seconds. Add 3 quarts of the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender and the aromatics have infused the broth, 20 to 30 minutes.

Stir in the potatoes, corn, peas, and reserved shredded chicken. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.

Stir in the lemon juice, cilantro, sesame oil, and heavy cream, adding a little at a time and adjusting the flavor as you go. Season with salt and pepper to taste.

Ladle into bowls and garnish with the tortilla strips and scallions before serving.