COLLECTION: Chicken Soups

From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:14 +0200


From: (Stephanie da Silva)


2 cloves    garlic, crushed
4 sprigs    coriander
1.5 tsp     peppercorns, crushed
1 tblsp     vegetable oil
4.5 cups    chicken stock
5           Chinese dried black mushrooms, soaked for about 1 hr. and
            coarsely chopped
1.25 tblsp  fish sauce
4 oz        chicken (or a bit more), cut into strips
2           green onions, thinly sliced
Coriander to garnish

Using a pestle and mortar or sm.  food processor, pound or mix garlic,
coriander sprigs and peppercorns to a paste.  In wok, heat vegetable
oil, add paste and cook for 1 min., stirring.  Stir in stock, mushrooms
& fish sauce.  Simmer 10 mins. 

Add chicken, reduce heat & cook gently for 5 mins.  Scatter green onions
and coriander over surface to garnish. 

From: (Michael "Mike" J. Edelman)


Chicken soup as made my my mother and millions of other nice Jewish

Get an old chicken - they have *much* more flavor.  An old 'stewing' hen
is good.  The ones at the kosher butcher cost more but seem to be worth
it.  The young supermarket hens have no flavor. 

Put chicken in pot.  Cover with water.  Add an onion, a couple of
carrots, a couple of parsnips, a handful of dill weed (fresh), and a
little salt.  Bring to a boil, reduce heat, and let simmer for an hour
or more. 

Carefully remove chicken and vegetables.  Skim fat from soup.  An easy
way to do this is to toss in a handful of ice cubes and skim them out
with the fat that congeals around them. 

Serve the soup with kreplach, matzoh balls, egg noodles or rice. 

If you've removed the chicken carefully and intact, place it on a baking
dish or pan and roast in the oven at 350 or so until the skin is crispy
and golden.  Voila!  Gedempte Chicken!  My maternal grandmother used to
make this, or so I am told. 

From: (Stephanie da Silva)


Get some chicken bones from your local butcher or save and freeze them
when you de-bone chicken breasts. 

Prepare a mirepoix (chopped carrots, onions or shallots, celery or
celery root (preferable, also known as celeriac) and garlic) exact
quantities depend on the volume of stock you are making and your own
personal taste. 

Sweat the mirepoix on medium head with a little oil (let the veggies
cook alone for a while).

If using fresh bones , add them to the mirepoix and heat them up.  Do
not do this for frozen bones and meat as too much blood will be released
later and cloud the stock. 

When the bones are hot, add very cold water (as much as you want,
depends on how much bones you have). 

Add a few peppercorns and whatever other herb and spice you like
(oregano is nice).

Simmer for 3-4 hours removing scum frequently. 

Strain stock through a couple layers of cheesecloth

From: (Marcie A. Wallace)

Source:  _Monday to Friday Cooking_ by Michele Urvater


1           onion
1 piece     (1/2 inch long) fresh ginger or 3/4 tsp ground
1 tblsp     Oriental Sesame oil [she says you can substitute vegetable 
            oil, but I think the sesame is crucial]
6 cups      chicken broth or water
1 pkg       (10 oz) frozen chopped spinach
1 lb        boneless, skinless chicken or turkey breast
1/2 bunch   scallions or 1 small bunch coriander
2 cups      vermicelli, fine egg noodles, orzo or pastina [my SO uses (Mrs. 
            Weiss's brand) Kluski noodles--I reccomend using hearty noodles 
            like these instead of the delicate pastas recommended!!]
3-4 tblsp   lemon juice
salt & pepper to taste
toasted sesame seeds
[my SO adds garlic too]

1.  Finely chop the ONION.  Peel and mince GINGER.

2.  Heat SESAME OIL in soup pot over medium heat.  Add ONION and GINGER
[and GARLIC], increase heat to high and saute for a few seconds to
relase aroma.  Add the BROTH and FROZEN SPINACH.  Cover the pot and
bring the liquid to a boil.  Reduce the heat and simmer until spinach is
thawed (~10 minutes). 

3.  Meanwhile, cut the CHICKEN into thin shreds or 3/4 inch chunks. 
Slice the SCALLIONS, including about four inches of the green tops (or
rinse, stem and mince CORIANDER). 
4.  When the spinach has thawed, stir the soup, then add the CHICKEN and
NOODLES.  Cover and simmer until the noodles and chicken are cooked (~5
minutes).  Add the SCALLIONS (or CORIANDER) and the LEMON JUICE.  Season
to taste with SALT and PEPPER. 

5.  Serve immediately, passing the TOASTED SESAME SEEDS for sprinkling
over each portion. 

From: (Mary Stevenson)


1           medium carrot, sliced
1 rib       celery, sliced
3/4 cup     mushrooms, sliced
2 tblsp     butter or margarine
2 packages  Maruchan Ramen Chicken Flavor
4 cups      water
1-1/2 cups  cooked shredded chicken or turkey
2 tblsp     flour
2           green onions, sliced
4 tblsp     grated parmesan cheese
2 tblsp     finely chopped parsley

Saute carrots, celery and mushrooms in butter until tender.  Add
noodles, 3-1/2 cups water, seasoning packets and chicken to vegetables. 
Cook for 3 minutes.  Thoroughly combine flour and remainign 1/2 cup cold
water.  Stir into soup.  Cook and stir until thickened.  Stir in green
onions.  Serve immediately, garnished with cheese and parsley. 

From: megatest! (Scott Fisher)

(Tom ka gai or kai tom ga)

1           12-ounce can coconut milk, such as Chaokoh
1/4 lb      chicken breast, cut into small chunks
juice and grated peel of 1 lime
1 4" piece  of lemon grass, cut into very thin (1/16") slices on the
3-4 slices  of galanga (fresh ginger may be substituted)
Hot chile peppers to taste -- preferably Thai birds, with serranos an
            acceptable substitute (though I've used sweet Fresno chiles
            in a variation I'll describe below), cut into thin circles
Cilantro    for garnish

Pour the lime juice on the chicken and let stand while you prepare the
rest of the soup.  In a medium saucepan, place the coconut milk, lemon
grass, grated lime peel, galanga or ginger, and (optionally) chiles.
(The optional part is that if you don't want the whole dish to taste
spicy, add the chiles later; the earlier you add them, the hotter the
resulting dish.) Bring the coconut milk to a simmer.

When the soup is simmering, add the lime-soaked chicken pieces and stir
to distribute them.  Reduce the heat so the soup stays just below a boil
and cook for 12 to 15 minutes, or till the chicken pieces are finished
cooking.  Remove from heat and serve immediately with fresh cilantro
leaves for garnish.

Now, the *best* way I ever had this soup was with pieces of fresh
grouper instead of chicken.  I also added slices of kumquats instead of
the ginger, and used the sweet Fresno chiles instead of Thai birds.  We
also served it over Vietnamese rice noodles.  Was it southeast Asian or
Caribbean?  Who cares, it was wonderful.  If you can't find grouper,
it'd be good with any tender, delicate white fish -- sole, maybe, or a
very fresh sea bass, or maybe little chunks of monkfish.  I believe I've
had this with shrimp as well.  (Grouper, BTW, is a type of fish common
in the Caribbean and, if I recall, in other warm-water parts of the
world; the flesh is very white, very tender, and quite delicately
flavored.  I've seen it in one Asian grocery store in the Bay Area, as
well as in the Bahamas, so I'd guess that Gulf Coast netters should be
able to find it readily.)

1.  Galanga is similar to ginger, an edible rhizome available in most
Asian groceries.  If not available fresh, you can usually find it
frozen.  (Well, this is the SF Bay Area; if you can't find it at Tin Tin
or the New Castro Market, you have to have friends smuggle it in from
Bangkok for you...  Other parts of the country may vary.)

2.  Chile peppers add a lot to the dish; I've had it so hot that I could
barely eat it, and I've had it completely smooth, sweet and mild.  I
like it in the middle.

3.  Lemon grass adds a lot to the flavor and aroma, but as near as I can
tell it isn't edible unless you puree it.  (If there's sufficient
demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat
around the slices of lemon grass and ginger.

From: (Stephanie da Silva)

Posted by Tamar More based upon an ingredient list


3-4 cans  coconut milk (make sure it's the unsweetened kind)
3 tblsp   chopped scallions
1-3 tsp   lemon grass
cilantro  (preferably fresh. I sometimes leave this out.  Niels says
          that's defeating the whole point, but I think it still comes
          out great)
tofu      cubed into smallish pieces.
chicken   also cubed to bite size.
1 carrot  grated
juice from loads of limes (8? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp     galanga powder

Heat the coconut milk in a pot.  Add everything else.  As the lemon
grass is inedible, put it in a tea ball and immerse the ball in the soup
so you can retrieve it later.  Cook until the chicken is done and the
soup is hot (30 minutes?).  Taste to see if it needs more limes (it
always does) or more hot peppers (it's better to start mild and build up
to the desired level of spicyness).

From: jef2f@livia.acs.Virginia.EDU (Adam Finkelstein)


Chicken Broth: 
Slowly cook whole chicken or 2 with some ginger, scallions onion carrot
few cilantro leaves covered with h20 until its reduced by half.  Ours
takes 2 days (48 hours no shit).  Save worthwile meat from chicken,
strain broth pressing out all cooked down ing.  through strainer or
sieve,chill in fridge to facillitate fat removal the next day. 

Buy rice sticks from Asian grocery (1 lb is good for 4 people) and Nuoc
maum (sp) sauce.  I perfer lighter sauce to the darker pastis sauces one
can get - rule of thumb for this is to buy the most expensive bottle
(they are around 3.50 or so.)

Further Ingredients:
1 ginger root
hot chiles
Fresh Basil
1 white onion
Fresh cilantro
Bean Sprouts (mung)
lemons or limes

Cook noodles until done (2-2.5 min) in broth.  In big bowls serve
noodles & broth.  Garnish with sprouts, basil, cucumber(julienne),
lemmon/lime, cilantro shredded cooked chicken fom broth vinegar soaked
raw onion rounds. 

Each diner adds as much or as little of following sauce (start out
slowly and add as you see fit):

1/4 cup nuoc maum sauce
1 cup h20
2 tbs lemon/lime juice or vinegar
1/4 tsp sugar ( i usually don't add)
2 tbs minced ginger
1-10 ground hot chiles
2-4 cloves minced garlic (i use 4)
1/4 teaspoon minced fresh cilantro leaf>

This is a great meal!  Some use thinly sliced beef added right after hot
broth & noodles, soup cools beef cooks - a nice change from chicken

Get best possible chicken (free range is worth extra $ for this meal)
Can eat for a day or two. Stuff keeps in fridge. 

Craig Claiborne has good section on this in "Craig Claiborne's Favorites
vol 2" pp.395 Entitled: "Hot summer, hot soup"



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