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Chicken Soup 5 Ways

Through an error in calculation, I robbed ya'll of a soup post last week. Mea culpa. I make good today.

So we're aware there's more than one way to pluck a chicken... or make a chicken soup, for that matter.

In addition to making a supremely simple homemade chicken soup from a rotisserie bird, I'm offering up five inspirations from points across the globe on ways to make that satisfying bowl of chicken-soup comfort entirely different. One for each day of the work-week.



Chicken Soup Five Ways
or
Around the World with a Rotisserie Bird

1. Go Italian: Rotisserie Tortellini Soup (Serves 4)

1 Tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
3 fat garlic cloves, minced
2 tsp fennel seeds
1/4 tsp dried crushed red pepper
1 cup tomatoes, diced
6 cups chicken broth
1 medium zucchini, diced
1 lb spinach, chopped
1 15oz can kidney beans or cannellini, drained & rinsed
8 oz mushroom or cheese tortellini
1/4 cup fresh basil, chopped
1-2 cups chopped rotisserie chicken

Grated Parmesan or Pecorino cheese, for serving

1. In a heavy stockpot over a medium-high flame, heat the oil. Add the onions and peppers and cook 8 minutes.
2. Add the garlic, fennel and red pepper flakes and cook 2 minutes more.
3. Add the tomatoes and chicken stock and bring to a boil. Reduce to a simmer and cook 20 minutes.
4. Add the zucchini, spinach, beans and tortellini. Simmer 10 minutes.
5. Add the basil and chicken and cook another 5 minutes to heat through. Taste the soup and adjust the seasoning with a little salt and ground pepper, if necessary. Serve hot, with cheese to garnish.

****

2. Go Greek: Rotisserie Avgolemono Soup (Serves 4)

6 cups chicken stock
3/4 cup orzo
3 eggs
3 lemons, juiced
1 cup rotisserie chicken, torn in thin strips
Salt and ground black pepper, to taste

1. In a heavy stockpot over a medium-high flame, bring the the chicken stock to a boil.
2. Add the orzo and simmer 20 minutes.
3. Meanwhile, in a mixing bowl, whisk the eggs 1 minute before beating the lemon juice into the eggs.
4. Carefully scoop out 2 cups of the hot stock and pour it into the egg mixture in a slow stream, whisking vigorously to prevent curdling.
5. Add the the egg-lemon mixture and the chicken strips to the stockpot. Stir well, season to taste with salt and ground black pepper, and serve.

****

3. Go Mexican: Rotisserie Tortilla Soup (Serves 4)

2 Tbsp vegetable oil
1 medium onion, diced
2 stalks celery, diced
1 red pepper, diced
1 jalapeno pepper, thinly sliced
3 fat cloves garlic, minced
1 15oz can kidney beans, drained & rinsed
1 cup diced tomatoes
6 cups chicken stock
1 lime, juiced
1-2 cups chopped rotisserie chicken
3 Tbsp chopped fresh cilantro
Salt & pepper, to taste

Ripe avocado and tortilla chips, for garnish

1. In a heavy stockpot over a medium-high flame, heat the oil. Add the onions, celery and peppers and garlic and cook 8 minutes.
2. Add the beans, tomatoes and chicken stock, and bring to a boil. Reduce to a simmer and cook 20 minutes.
3. Add the lime juice and chicken and cook another 5 minutes to heat through.
4. Stir in the cilantro, taste the soup and adjust the seasoning with a little salt and ground pepper, if necessary. Serve hot, with tortilla chips and sliced avocado atop each portion.

4. Go Thai: Rotisserie Tom Kha Gai (Serves 4)

1 dried chili pepper
1/2 small green chili, sliced thin
1 medium shallot, sliced thin
2 cloves garlic, minced
1" piece ginger, peeled & minced
1" piece galangal, peeled & minced
6 cups chicken stock
3 limes, juiced
2 Tbsp Asian fish sauce
1/4 cup sliced bamboo shoots
2 stalks lemongrass
4 kaffir lime leaves, shredded (optional)
1/4 cup cilantro, chopped
1-2 cups chopped rotisserie chicken

Rice, for serving (optional)

1. Give the lemongrass stalks 2 to 3 good, hard whacks with a meat tenderizer or a rolling pin.
2. Heat a heavy stockpot (or a wok) and toast the dried chili in it for 3 minutes. Crumble the chili
3. Add a little oil to the pot and saute the green chili, shallot, garlic, ginger and galangal for 3 minutes.
4. Add the chicken stock to the pot along with the lime juice, fish sauce, bamboo shoots, lemongrass and kaffir lime leaves, if using. Bring to a boil, then reduce to a simmer.
5. Cook 20 minutes before adding the chopped chicken. Cook for 5 more minutes to heat the chicken. Taste the soup and adjust the seasoning with a little more lime or some salt, if necessary. Discard the lemongrass and serve hot, with rice, if desired.

****

5. Go Indian: Rotisserie Mulligatawny Soup (Serves 4)

2 Tbsp cup vegetable oil
2 medium onions, chopped
4 fat garlic cloves, chopped
1" piece ginger, peeled & minced
2 Tbsp garam masala
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp cayenne pepper
1 tart apple, peeled and diced
2 cups red lentils
6 cups chicken broth
1 cup unsweetened coconut milk
1 lime, juiced
1-2 cups chopped rotisserie chicken

Basmati rice, for serving (optional)

1. In a heavy stockpot over a medium-high flame, heat the oil. Add the onions and cook 12 minutes.
2. Add the garlic and cook 2 minutes more.
3. Add the garam masala, coriander, tumeric and cayenne. Blend the spices into the onion mixture and cook 1 minute.
4. Add the apple pieces, the lentils and the chicken broth. Bring the soup to boil, then reduce the heat to a simmer and cook until the lentils are tender, about 25 minutes.
5. Stir in the coconut milk, lime juice and the chicken. Taste the soup and adjust the seasoning with a little some salt and ground pepper, if necessary. Serve hot, with basmati rice, if desired.

Hoping you stay warm, dry and full of goodness,
Miss Ginsu

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1.21.2009

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