Paul and I returned from a long weekend in Grand Rapids for a visit with family and friends, along with seeing some cool art at ArtPrize 2023. Unfortunately, we both ended up with a cold so this week’s post will be short, but hopefully useful, for when you or your loved ones are down with the creepy crud!
Perfect Chicken Soup
Perfect indeed – for a cold or rainy day or for when you have a cold. I’ve tried many variations of chicken soup. For whatever reason, I think the big game changer here is taking the skin off the chicken before you cook it.
Ingredients:
- 1 whole chicken (about 4¼ lb.), skin removed
- Neck and back bones of 1 additional chicken (optional)
- 1 lb. carrots (about 5 medium-large), peeled, ends trimmed
- 1 large yellow onion, halved through the stem
- 1 small head of garlic, top ½ inch cut off
- 20 black peppercorns, plus freshly ground black pepper for serving
- 1 bay leaf
- Kosher salt
- 3⁄4 cup white or brown rice (or you can use cooked pasta or noodles – or leave out completely)
- 3 cups finely torn or chopped escarole (from about 1 bunch)
- Finely grated Pecorino Romano and crushed red chile flakes, for serving
How to make:
- In a stockpot or large pot, add the chicken, bones (if using), carrots, onion, garlic, peppercorns, bay leaf, and a pinch of salt. Add just enough water to cover the chicken, about 11 cups (add a little more only if needed). Bring to a boil over high heat, then lower the heat to maintain a moderate simmer. Cook, skimming any impurities that rise to the surface, until the broth is richly flavored and the carrots are fully tender, about 1 hour and 10 minutes.
- Set a fine-mesh strainer over another large pot or a large heatproof bowl that can fit at least 10 cups. Strain the broth. Let the solids rest in the strainer until they’re cool enough to handle.
- Meanwhile, make the rice if you’re using it: In a small pot, add rice, 1½ cups water, and a generous pinch of salt. Bring to a strong simmer over medium-high heat, then reduce the heat to maintain a very low simmer and cover the pot. Cook until the water is fully absorbed and the grains are tender, about 15 minutes for white rice and 20 minutes for brown. Turn off the heat and let the rice rest, covered. (If using pasta, follow the package instructions. Do not cook the noodles in the soup.)
- Using your fingers, pull the chicken meat from the bones, prioritizing the meat you like best (you may have some left over) and shredding it into small strands. Transfer the carrots to a medium bowl and smash into bite-size chunks with the back of a fork (you will have about 2¼ cups). Add the carrots and 2¼–2½ cups of chicken back to the pot with the broth. (Reserve any remaining chicken for another use.) Retrieve the garlic and squeeze the cloves into the broth, if desired.
- When ready to serve, bring the soup back up to a gentle simmer. Gently fluff the rice (or pasta) with a fork, then stir it into the broth. Add the escarole and cook until the rice is warmed through and the escarole is just wilted but still bright green, about 3 minutes. Taste and adjust the seasoning with salt as needed.
- Ladle the soup into bowls. Top generously with pepper, Pecorino Romano, and red chile flakes to taste.
Enjoy your meal and shine on in good health,
Diane
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