Bowl of Chicken Soup
(click to enlarge)

Chicken Vegie Soup


California, Southern
Serves:
Effort:
Sched:
DoAhead:  		 4 soup
**
1-1/4 hrs
Most		 This soup is rich and flavorful, with plenty of chicken meat. It's sort of "Pacific Rim" - the chili and mint is something I picked up from a long departed Thai restaurant in Hollywood. The chili bite works better for colds than without, in my opinion.

10
-------
4
2
2-1/2
2
2
3
-------
2
16
2
2-1/2
3
3
1
1
1/3
2-1/2
oz
---
oz
cl
oz
oz


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oz

oz
T
c
c

t
t
oz
Chicken (1)
-- Aromatics
Onion
Garlic
Carrot
Celery
Chili, dry (2)
Thyme Sprig
-----------------
Mushrooms
Mint Leaves
Peas, frozen
Olive Oil ExtV
Chicken Broth (3)  
Water
Bay Leaf
Salt
Pepper
Pasta (4)
Prep   -   (15 min)
  1. Cut CHICKEN into slivers.
  2. Chop ONIONS fine. Crush GARLIC and chop small. Chop CARROT very fine. Chop CELERY fine - actually, best is to shave it off the top of the bunch so you get plenty of leaf. Crush CHILIS. Mix all Aromatics items.
  3. cut MUSHROOMS crosswise about 3 cuts depending on size, then at 90° to thickess you prefer.
  4. Cut MINT LEAVES into shreds. Thaw Peas. Mix.
Run   -   (55 min)
  1. In a heavy bottomed saucepan, heat Olive Oil and fry Aromatics mix until Onions are translucent and vegetables are softening.
  2. Stir in Chicken and Mushrooms. Stir frying until Chicken has lost all its raw color and any exuded liquid has evaporated.
  3. Stir in Broth, Water, Bay Leaves, Salt, and Pepper. Bring to a simmer and simmer about 20 minutes.
  4. Stir in Pasta and simmer until it is just "al dente", not overcooked. This can be 15 to 25 minutes depending on shape and age.
  5. Stir in Mint mix and simmer another 3 minutes.
  6. Check salt and serve hot.
NOTES:

  1. Chicken:

      Weight is skinless and boneless - actually the weight of the meat of two thighs. Thigh meat has much better flavor and texture than breast meat, but leg meat is just as good.
    IF using pre-cooked chicken, cut weight to 8 oz, cut simmer time to 10 minutes, use 4 cups Chicken Stock and 2 cups Water.

  2. Chilis:

      I use dried Thai bird chilis. This gives the soup a pretty nice bite - but may be a trifle much for you folks up there in the Frozen North - so you might want to use the common Japones - or adjust to your best judgement. For details see our Chilis page.

  3. Chicken Broth:

      I use my own home made chicken broth which is quite rich. If yours isn't all that strong, adjust the ratio between stock and water to compensate. If you have to use canned broth, you'll probably need all broth, no water. For details on making broth, see our Soup Stock / Broth page.

  4. Pasta

      I prefer a pasta larger than typical soup pasta so the texture and bite are quite distinct - something like Ditali (very short tubes about 1/3 inch diameter) works well.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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