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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Food & Wine Magazine, December 2008 edition - Perfecting Chicken Soup, recipe by Grace Parisi. It is a deeply flavorful broth and we enjoyed it ever so much :) and have even put it on the menu at our Cafe Ponce. We serve this with a salad, homemade bread or some sort of biscuits (I know) but the residents' like biscuits and we use different recipes to see which they prefer. We also had to make a few changes with the soup but that is when we are making it for the whole home, as we have chicken soup twice a day! When we make it for the Cafe - it is the real thing. It also works on colds like Jewish Penicillin ;) Ingredients:
3 lbs chicken, neck reserved |
3 1/2 quarts water |
1 medium unpeeled onion, quartered |
2 carrots, scrubbed and cut into 2-inch pieces |
2 celery ribs, cut into 2-inch pieces |
1 large unpeeled garlic clove, smashed |
1 teaspoon whole black peppercorn |
3 1/2 quarts water |
1 large fresh bay leaf |
6 parsley sprigs |
2 fresh thyme sprigs |
kosher salt |
8 ounces thick udon noodles |
2 tablespoons vegetable oil |
1/2 lb shiitake mushroom, thinly sliced |
1/4 cup finely julienne peeled ginger |
12 ounces block firm silken tofu, cut into 1/2-inch cubes |
1 cup kimchee cabbage, thinly sliced |
2 tablespoons asian fish sauce |
1 teaspoon sesame oil |
Directions:
1. In a stockpot, combine the chicken and neck with the water, onion, carrots, celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil.
2. Cover partially and simmer over low heat for 30 minutes.
3. Transfer the chicken to a plate; discard the skin.
4. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
5. Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored.
6. Strain the broth into a clean heat proof bowl and rinse out the pot.
7. Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes; season with salt & freshly ground black pepper.
8. In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
9. In a large skillet, heat the vegetable oil.
10. Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes.
11. Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchee, fish sauce and sesame oil.
12. Season with salt and simmer for 5 minutes.
13. Add the chicken and simmer until just heated through.
14. Ladle into bowls, serve & enjoy!
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