Wednesday, March 3, 2010
Chicken Soup for Picky, Sicky Kids
Hopefully everyone is feeling better than we are here at the True house. But if not, I found that this recipe is lovely, warm and satisfying and a little different from the normal Chicken Noodle. If you want to freeze either of these recipes, just omit the rice or noodle when making, then add after thawing.
Chicken and Rice Soup
* One 3-1/2 pound free-range chicken, cut into 8 pieces and patted dry
* 1 teaspoon kosher salt plus more to taste
* Freshly ground black pepper to taste
* 2 tablespoons unsalted butter
* 2 ribs celery, trimmed, diced
* 2 medium leeks, light green and white part only, diced
* 2 medium carrots, diced
* 10 sprigs flat-leaf parsley plus 3 tablespoons finely chopped flat- leaf parsley leaves
* 3 sprigs fresh thyme
* 1 bay leaf
* 6 cups homemade or low-sodium chicken broth
* 1/3 cup converted long grain rice, cooked according to package instructions
Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes.
Tie the parsley sprigs, thyme and bay leaf with a string and add to the pot along with the chicken and broth. Bring the soup to the boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and bouquet garni. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
If you are looking for the traditional Chicken Noodle soup, here's my go to recipe (warning, takes a couple pans!):
Rainy Season Chicken Soup
* 2 tablespoons butter
* 2 leeks (white part only), split, rinsed, diced
* 1 medium carrot, diced
* 1 medium onion, diced
* 1 large celery rib, diced
* 2 boneless skinless chicken breast halves
* 2 tablespoons all-purpose flour
* 2 tablespoons dry white wine
* 4 cups chicken stock (preferably homemade), divided
* 1 cup fat-free sour cream
* 1 cup noodles
* salt and pepper, to taste
In a large sauté pan, melt the butter over low heat. Put in the leeks, carrot, onion, celery, and chicken. Stir gently, and cover to cook over low heat for 5 minutes. Take off the cover, stir the vegetables, turn the chicken, and check for doneness. (The chicken should be about half done.) Cover and cook another 5 minutes, or until chicken is just done—not overdone. Remove the chicken from the pan and set aside to cool. Sprinkle the flour over the melted butter, vegetables, and pan juices, and stir to cook over low heat for 2 minutes. Slowly add the white wine and 2 cups of the chicken broth. Stir and cook until bubbly and thickened. Add the sour cream very slowly. Allow to cook gently while you slice the chicken into thin, bite-size pieces.
In a large frying pan, bring the remaining 2 cups of stock to boiling, and add noodles. Cook until noodles are almost done. Do not drain. Slowly add the noodle mixture to the hot vegetables and sour cream mixture. Add the chicken and bring back to boiling. Serve immediately.