Chicana Chicken Soup Recipes

HOMEMADE CHICKARINA SOUP RECIPE

Steps:

• Place chicken thighs and drumsticks in stock pot, add 1 teaspoon salt, 1 teaspoon black peppercorns, bay leaf, and 10 cups water. Heat on medium-high heat until mixture comes to a boil. Reduce heat to low and gently simmer until meat is tender, about 45 minutes, skimming off fat from the top. Transfer meat to plate and when cool enough to handle, remove meat from the bones and cut into bite size pieces. Strain stock and reserve.
• While stock is simmering, make meatballs: Place chicken breast pieces, chicken broth, bread crumbs, baking powder, garlic, 2 teaspoons oil, cheese, 1/4 teaspoon salt, 1/8 teaspoon fresh ground black pepper, and white pepper in food processor. Pulse until a paste is formed (do not purée). Transfer to bowl, cover and chill.
• When the stock is ready, cook the soup: Heat remaining 3 tablespoons oil in large saucepan or Dutch oven over medium heat until shimmering. Add onion, carrot, celery and 1 teaspoon salt and cook until just beginning to soften, 3 to 5 minutes (If using Israeli couscous, only cook for 1 minute).
• Add reserved stock (from simmered leg meat), bring to simmer, then remove from heat. Using a very small scoop or hands (see note), drop meatballs into soup. Return to heat and bring to a simmer. Add pasta and cook until al dente, following package directions for timing. Season to taste with salt and serve with grated Parmesan and chopped parsley over the top.

CHICKEN SOUP FROM SCRATCH

Steps:

• Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
• Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
• When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
• Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
• When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
• Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
• Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
• Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
• Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

CHICANA

Steps:

• Heat a large skillet over medium heat. Throw in the round steak, bell pepper and onion. Pour the tomato sauce and water over all, and season with garlic, cumin and chili powder. Cover and simmer for 45 minutes.

FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES

Steps:

• Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
• Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
• Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
• Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.

CHICANA CHICKEN SOUP

Steps:

• Sautee onions and garlic in oil.
• Put in water, chicken, bay leaf, salt and pepper.
• Bring to a boil.
• Add the rest of ingredient and let boil to your likes.

HOMEMADE CHICKEN SOUP

Steps:

• Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
• Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.