Chicken Soup Three Ways

chicken-soup

With canned chicken noodle soup so prevalent as a childhood treat for Americans, expanding beyond the salty, preserved flavor of the rainy day staple can seem trivial, if not heretical. The recipes below maintain the familiar while inviting the radical, beginning with a homemade dark stock, which acts as the foundation for turning “chicken noodle soup” into your signature, hard-to-define cold weather favorite. Or, if you’re feeling adventurous, start off Kayla’s version of Chicken Tortilla-style soup with poblano peppers, or chicken soup with ginger and turmeric.

Dark Stock Chicken Noodle Soup

Poblano Chicken Tortilla Soup

Chicken and Rice with Ginger and Turmeric

noun_Soup Pot_113584_000000.png

Dark Stock Chicken Noodle Soup

Prepare Dark Stock

Trim dark green leaves from the leek, leaving only a few behind (reserve). Cut the leek in half and bundle with the thyme, parsley and bay leaves.

Heat oil in a large stock pot. (If you’re on the market, we love this one from Made In Cookware.) Brown chicken wings in batches, turning until brown on both sides (about 20 minutes). Remove the wings from the pot and set aside.

Add 2 garlic cloves, the quartered onion, carrots and the reserved leek to the pot and brown, turning frequently (12 mins). Add the tomato paste and cook for about 2-3 mins until slightly darkened. Add ½ a cup of water, scraping the brown bits from the bottom of the pot. Add 12 cups of water, the leek bundle, chicken wings and peppercorns. Bring to a boil, reduce heat and simmer - skimming occasionally. Cook until the stock is a deep amber color and until the chicken is falling off the bones. Strain the stock into a clean, large stock pot.

Assemble

Simmer the strained stock over medium/high heat and season with salt & pepper to taste. Remove skin from the chicken thighs and add to the stock, cover and cook until done ( about 10 minutes). Remove the thighs, let cool and shred meat, discarding bones.

Add the carrots, pearl onions to the stock and simmer for about 3 minutes before adding the celery. Cook for another 3 minutes. Add the meat back to the pot.

While you are cooking the veggies, cook the egg noodles in another pot until al dente (about 7 minutes). Drain and rinse with cold water.

Pour the soup over the noodles and garnish with parsley.

Pro Tip: The soup will only get better in the next couple of days. Cook fresh pasta before serving.

Ingredients

Stock:

  • 3 lbs chicken wings

  • 2 large carrots, halved

  • 2 stalks celery

  • 2 cloves garlic

  • 1 yellow onion, peeled & quartered

  • 1 leek

  • 2 bay leaves

  • ½ bunch parsley

  • ½ bunch thyme

  • 1 tbsp vegetable oil

  • ½ tsp black peppercorns

  • 1 tbsp tomato paste

For the Soup:

  • 3 large carrots, cut into ½ inch chunks

  • 2 stalks celery, cut into 1 inch chunks

  • 1 lb pearl onions, halved

  • 1 bag extra wide corkscrew shaped egg noodles (German variety)

  • Salt and pepper, to taste

  • Parsley, chopped for garnish

noun_chili pepper_179957_000000.png

Poblano Chicken Tortilla Soup

Preparation

Remove skin from chicken.

Add vegetable oil to large stock pot and sauté onion for about 5 minutes at medium heat, until translucent. Add smashed garlic, quartered carrots, and halved celery, and sauté for 5 more minutes.

Add bone broth and skinned whole chicken. Add water until the chicken is fully covered. Bring to a boil, reduce heat and simmer for 2 hours.

Preheat oven to 400 degrees. In oven-safe pan, brush poblanos, jalepeños, halved onion, tomato and half of garlic head with olive oil. Season with salt and pepper and roast in oven for 40 minutes to an hour, or until charred.

Safely remove roasted ingredients from pan and place in heat-safe plastic bag (to steam) for 20 minutes. Let cool then peel skins.

Separately, dice 3 tomatoes, 1 onion and 1 poblano pepper, and set aside.

Cut tortillas into 2 inch strips, brush with olive oil and season with onion powder, paprika, cumin, salt, and pepper. Bake in oven about 30 minutes, turning halfway, until crisp.

Remove chicken from water and let cool. Strain liquid into a clean, large stock pot (or a holding container while the first stock pot is washed for reuse).

Add peeled poblanos, jalapeño, onion,  tomato and garlic to stock (leaving the diced portions out) and blend (it’s easiest to use a handheld blender with so much liquid).

When chicken has cooled enough to handle, shred and discard bones. Add the 1 inch-cut carrots to the stock and simmer for 5 minutes or until tender. Add the diced tomato, onion, poblano and shredded chicken. Add the lime juice. Season generously with onion powder, paprika, cumin, salt and pepper.

Add avocado and tortilla strips to bowls at service and garnish with cilantro.

Ingredients:

  • 1 pasture-raised whole chicken

  • 1 16 oz chicken bone broth (we love Kettle & Fire)

  • 6 carrots

    • 3 quartered

    • 3 peeled, cut to 1/2 inch pieces

  • 3 celery stalks, halved

  • 2 yellow onions, 1 - thick dice & 2 halved

  • 1 head garlic

    • 3 cloves removed and smashed

    • remainder halved for roasting

  • 2 bay leaves

  • 3 poblano peppers

  • 1 jalapeno pepper

  • 8 Rosa tomatoes

  • Paprika

  • Onion powder

  • Cumin

  • juice of 2 limes

  • 1 bunch cilantro (chopped)

  • 1 avocado

  • 6 corn tortillas

noun_Soup_1281486_000000.png

Chicken and Rice with Ginger and Turmeric

Preparation

Remove skin from chicken.

Heat vegetable oil in large stock pot and sauté onion for 5 minutes, until translucent. Add garlic, ginger, turmeric, quartered carrots and halved celery. Sauté for 5 more minutes.

Add bone broth and the skinned whole chicken. Add water until the chicken is fully covered. Bring to a boil, then reduce heat, maintaining low simmer for 2 hours.

Remove chicken from water and let cool. Strain liquid into a clean, large stock pot (or into another container while you clean the first stock pot for reuse). When chicken has cooled enough to handle, shred and discard bones.

Add rice to broth and simmer for 15 minutes. Add 1 inch carrots, celery and sugar snap peas to stock and simmer for 5 minutes, or until tender. Add lemon. Season with onion powder, salt and pepper (to taste).

When rice is tender, add shredded chicken. Garnish with fresh parsley and serve.

Ingredients

  • 1 pasture-raised whole chicken

  • 16 oz chicken bone broth (we love Kettle & Fire)

  • 6 carrots

    • 3 quartered

    • 3 peeled, cut into 1 inch pieces

  • 6 celery stalks

    • 3 halved

    • 3 cut into 1 inch pieces

  • 1 bunch sugar snap peas

  • 2 yellow onions

    • 2 halved

    • 1 thick diced

  • 2 bay leaves

  • 4 cloves garlic, finely chopped

  • 1 thumb size piece of ginger root, finely grated

  • 2 thumb size piece of turmeric root, finely grated

  • 2 cups of white rice

  • Onion powder

  • 1 bunch parsley, chopped

  • Juice of 1 lemon

  • Salt & pepper, to taste

 

Shop the Story

Whole Pasture Raised Chicken
from 21.00
Type:
Quantity:
Add To Cart
Chicken Thighs, Bone-in, Skin-on
13.00
Quantity:
Add To Cart
Chicken Wings
13.50
Quantity:
Add To Cart
Chicken Drumsticks
7.00
Quantity:
Add To Cart
Rooney Pitchford