Spicy Chicken Tomato Soup
|Cooking Method:||Stove Top|
|4 c||chicken stock, freshly made|
|3 c||chicken (white & dark meat) about 2 pounds|
|10 oz||tomato puree|
|1 1/2 lb||tomatoes, blanched, peeled, and diced|
|1/2 medium||onion, finely diced, about 4 ounces|
|1/4 c||long grain rice, uncooked|
|8 oz||white button mushrooms, sliced thinly, about 8 ounces|
|2 clove||garlic, minced, about 1/4 ounce|
|2 medium||carrots, sliced on the bias, 1/4 thick, about 6 ounces|
|2 medium||celery stalks, sliced on the bias 1/4 thick, about 2 ounces|
|2 tsp||ground cumin|
|1 tsp||table salt, or 2 teaspoons kosher salt|
|1 tsp||chili powder|
|1/8 tsp||black pepper, freshly ground|
|1/8 tsp||cayenne pepper|
|1 Tbsp||lemon juice, freshly squeezed, 1/2 lemon|
I love soup; nothing helps warm your body and soul on a cold Winter’s day like a good bowl of homemade (made with love) soup.
And, although, as I pen these words, we are still in the grips of Summer, I know that it won’t be long before Autumn will sweep over the land.
When that happens, the temperatures will drop, and the leaves will slowly fall from the trees creating a multi-colored carpet of reds, browns, yellows and oranges…
It’s time for soup, and you're going to love this one.
The wind moans though trees devoid of leaves, and the cold empty branches crackle in the cold Winter's breath.
The days grow shorter, and the nights longer. It's Winter, and it's time for warm comfort foods... It's time for hearty soup.
Let's get started...
Chef's Tip: I use boneless breasts, and thighs, but if you have bone-in... that's okay.
Chef's Tip: Remove the skin from the chicken before poaching.
Chef's Note: You will lose about 1/4 cup of liquid during the poaching process, due to evaporation.
Of course, if you’re using bullion cubes, technically you don’t have a stock you have a broth.
Chef's Note: I like to use a 50/50 mix of white and dark meat; however, there's nothing wrong with going with one or the other.
Pour the defatted stock back into the pot.
Chef's Note: What is a simmer? A simmer is when bubbles are rising in the liquid, and lightly breaking on the surface.
Chef's Note: Why the oven? When you use the oven, as opposed to stovetop cooking, you get a more evenly distributed heat; while in stovetop cooking the heat is concentrated in the bottom of the pan.
Good white bowls are excellent here, because they show off the colors of the soup.
Garnish with a dollop of sour cream, and maybe some nice fresh crackers, or a rustic loaf of bread.
Keep the faith, and keep cooking...