Chicken and Egg - Janice Cole [61]
SERVES 12
2 tablespoons unsalted butter
1 medium onion, sliced
5 cups lightly packed cubed (¾- to 1-inch cubes) challah or another egg bread
2 cups lightly packed shredded butternut squash (from about ¾ pound squash)
One 9- to 10-ounce package frozen chopped spinach, thawed and squeezed dry
9 eggs
3 ½ cups half-and-half
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
2 cups lightly packed shredded aged Gouda cheese (6 ounces)
Cannellini-Sage Chicken Soup
Loaded with chicken and Italian white kidney beans, this soup makes a hearty main-course supper. Sage is used in several ways in this soup to add distinct layers of flavor. Fresh sage sprigs and dried sage leaves release their flavors slowly as they permeate the broth. Chopped fresh leaves are added for a quick burst of flavor toward the end of cooking, and whole sage leaves floating in each bowl add their aroma as the hot soup is poured over them.
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Cook the salt pork in a large pot over medium heat for 5 minutes or until lightly browned. Add the chicken and cover with the water. Bring to a boil over medium-high heat, skimming off the foam that rises to the surface.
Add 2 cups of the onions, the sage sprigs, dried sage, and garlic and cook over medium to medium-low heat to maintain a slow and steady boil for 1 hour, or until the chicken is very tender and the broth is flavorful.
Remove the chicken to a shallow pan and let sit until cool enough to handle. Shred or chop the meat into bite-size pieces. Discard the bones and skin. Remove and discard the sage sprigs. Skim any fat from the top of the broth.
Add the remaining ½ cup onions, the chopped fresh sage, celery, carrots, salt, and pepper to the broth. Bring to a boil over medium-high heat, reduce the heat, and simmer, partially covered, for 15 minutes or until the vegetables are tender. Add the chicken, beans, and parsley and cook for 10 minutes or until warm.
To serve, place 1 sage leave in the bottom of each bowl. Spoon the hot soup over the sage. Float 1 sage leaf on the top of the soup and sprinkle the soup with Parmesan cheese.
SERVES 6
6 ounces salt pork, cut into ½-inch pieces
One 3 ½- to 3 ¾-pound chicken, cut up
10 cups water
2 ½ cups coarsely chopped onions
6 sprigs fresh sage (4 to 6 inches long), stems and all, plus 2 tablespoons chopped fresh sage and 12 fresh sage leaves
1 tablespoon dried sage
3 garlic cloves, chopped
1 ½ cups sliced celery
1 cup sliced carrots
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
One 15- to 19-ounce can cannellini beans, rinsed and drained
¼ cup chopped fresh flat-leaf parsley
½ cup shredded Parmesan cheese
Red Lentil Chicken Soup
Red lentils look like salmon-colored split peas and cook to a creamy consistency. Spiked with cinnamon, cumin, and allspice, this soup lends a warm, spicy glow to a cool fall evening. The chicken thighs add lots of flavor and remain moist during cooking, making them the perfect choice for soup making. If you can’t find red lentils, you can use brown lentils or split peas instead.
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Toss the chicken in a medium bowl with the cumin, cinnamon, and allspice until coated. Heat a large pot over medium-high heat and heat the olive oil. Sauté the chicken for 3 to 5 minutes or until lightly browned. Add the onions and celery and cook for 3 minutes or until slightly softened. Stir in the garlic and cook for 30 seconds or until fragrant.
Pour in the chicken broth and stir in the tomatoes, lentils, salt, pepper, and red pepper flakes. Bring to a boil, reduce the heat, and simmer, partially covered, for 45 minutes, or until the lentils are tender and the soup is slightly thickened, stirring occasionally. Stir in the cilantro before serving.
SERVES 8
6 boneless, skinless chicken thighs (1 ¼ to 1 ½ pounds), cut into 1-inch pieces
2 tablespoons ground cumin