Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [92]
To serve, skim any fat from the top of the soup and pour it back into a pot. Bring to a simmer over medium-high heat. Add the sliced carrots and chopped breast meat; reduce the heat to low and simmer slowly to heat through, about 5 minutes. Check for salt before serving.
Chicken and Rice Soup: Stir 2 to 3 cups cooked white or brown rice into the soup with the cooked carrots and breast meat.
Chicken Noodle Soup: Cook 3 ounces small, thin egg noodles or rice noodles in the soup when it’s been put back on the stove to be reheated after straining.
Conja de Galinha (Brazilian Chicken Soup): Increase the garlic to 8 cloves, omit the dill and parsnip, and add 2 thyme sprigs and ½ teaspoon red pepper flakes with the garlic. Cook and strain as directed. Once the strained soup is back in the pan, add 2 cups cooked white rice and 1 tablespoon lime juice with the sliced carrots and chicken meat.
Egg Drop Soup: Omit the carrot and parsnip; add four 1-inch-thick pieces of peeled ginger in their place. After the chicken meat has been added to the strained soup and it is simmering slowly, lightly beat 2 large eggs in a small bowl, then drizzle them slowly into the soup, stirring all the while; the moment all the eggs have been added, take the soup off the heat.
Matzo Ball Soup: Make matzo balls by whisking 2 large eggs, 2 tablespoons canola oil, and 2 tablespoons water in a large bowl; stir in 2/3 cup matzo meal, 1½ teaspoons baking powder, 1 teaspoon salt, 1 teaspoon onion powder, ½ teaspoon mild paprika, and ¼ teaspoon garlic powder until pastelike. Refrigerate while you bring 3 quarts (12 cups) of water to a boil in a large saucepan set over high heat. With wet hands, form the matzo mixture into 1-inch balls, about the size of golf balls. Gently drop them into the boiling water; once they’ve all been added, cover, reduce the heat to low, and simmer for 25 minutes. (They can be made up to this point 2 days in advance; transfer them to a large baking dish, cover with plastic wrap, and refrigerate.) Add the boiled matzo balls to the soup with the cooked chicken meat.
Easy Chicken Soup
When you don’t have time to make long-simmered chicken soup, try this 30-minute version. Makes 6 servings
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
2 medium shallots, thinly sliced
2 medium carrots, peeled and thinly sliced
1 celery rib, thinly sliced
6 cups (1½ quarts) chicken broth
1 tablespoon chopped parsley leaves or 1½ teaspoons dried parsley
2 teaspoons chopped dill fronds or 1 teaspoon dried dill
1 teaspoon salt
½ teaspoon freshly ground black pepper
Place all the ingredients in a large saucepan or soup pot. Bring to a simmer over high heat. Cover, reduce the heat to low, and simmer very slowly until the chicken is cooked through, about 15 minutes.
Cheese Soup
Here is a soup version of cheese fondue. Makes 6 servings
4 tablespoons (½ stick) unsalted butter
1 garlic clove, peeled and mashed with the side of a knife
3 tablespoons all-purpose flour
3 cups whole milk
2 cups vegetable broth
1 cup dry white wine or dry vermouth
2 tablespoons Worcestershire sauce
2 teaspoons paprika
½ teaspoon celery seeds
12 ounces aged cheese, such as Gruyère, Emmentaler, Gouda, Asiago, or Parmigiano-Reggiano, finely grated
Melt the butter in a large saucepan or soup pot set over medium-low heat. Add the garlic and cook, stirring often, until golden, about 30 seconds.
Sprinkle the flour over the butter, count to ten, then whisk over the heat until the mixture forms a thick paste. Continue whisking for 20 seconds, but do not let the flour brown.
Whisk in the milk in a thin, steady stream; continue whisking over the heat until the mixture comes to a low simmer and thickens, about 1 minute.
Whisk in the broth, wine or vermouth, Worcestershire sauce, paprika, and celery seeds until smooth, then bring the