Friday, March 26, 2010

6 Classic Dishes: Chicken Soup

It is a damp, gray day here in Michigan and a perfect day for soup.
Chicken Noodle Soup is one of the
I agree with the article that chicken noodle soup is a comfort food.  Don't we all think of chicken soup as the "cure" for a cold?  The article refers to a recipe from Tyler Florence.  This recipe asks the cook to make a homemade stock for the soup.  I'm sure you could substitute a canned chicken stock but is that cheating?  If you are pressed for time, who cares?  Honestly, I've not had too much success with homemade soup from homemade stock.  Just not enough flavor and the taste was too uni-dimensional.  

These ingredients added to chicken soup contribute a zest that I find more hearty and flavorful.  The recipe, Chicken Tortilla Soup, is from The Common Grill Cookbook which I mentioned in an earlier post.  I used the leftover chicken from my Roast Chicken meal earlier in the week for this soup.  

1 1/2 tablespoons olive oil
1 small red onion, diced
1 clove garlic, minced
1/4 lb carrots, diced
2 ribs celery, diced
1/2 large red pepper, diced
1/2 large yellow pepper, diced
1 Poblano chili pepper, diced (may substitute jalapeno)
1 teaspoon fresh oregano
1 teaspoon cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 28 oz can Italian plum tomatoes, chopped
5 cups chicken stock
1 lb chicken, cooked and diced
6 corn tortillas, cut in thin strips, fried for garnish

Optional garnish: shredded cheddar or jack cheese, chopped cilantro, 1/2 tablespoon lime zest

Heat olive oil in soup pot. Add red onion and cook until translucent, approximately 5 minutes.  Add garlic and cook for 3 to 4 minutes.  Stir in carrots and celery and cook until carrots are soft, approximately 6 to 8 minutes.  Thoroughly mix in peppers, oregano, cumin, salt, black pepper, and red pepper flakes.  
Stir in tomatoes and chicken stock and cook for 30 minutes.  Add diced chicken and continue cooking for and additional 30 minutes.  

*Corn tortilla strips: Cut corn tortillas into thin strips.  Heat 1 tablespoon olive oil in saute pan.  Saute tortilla strips until crispy, approximately 3 to 4 minutes.  Remove from pan and place on paper towel until ready to serve.  

To serve: ladle soup into bowl and top with fried corn tortilla strips and other garnishes if desired.

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