Spicy Chicken Tomato Soup
Andy Anderson !
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.
4 cchicken stock, freshly made
3 cchicken (white & dark meat) about 2 pounds
10 oztomato puree
1 1/2 lbtomatoes, blanched, peeled, and diced
1/2 mediumonion, finely diced, about 4 ounces
1/4 clong grain rice, uncooked
8 ozwhite button mushrooms, sliced thinly, about 8 ounces
2 clovegarlic, minced, about 1/4 ounce
2 mediumcarrots, sliced on the bias, 1/4 thick, about 6 ounces
2 mediumcelery stalks, sliced on the bias 1/4 thick, about 2 ounces
2 tspground cumin
1 tsptable salt, or 2 teaspoons kosher salt
1 tspchili powder
1/8 tspblack pepper, freshly ground
1/8 tspcayenne pepper
1 Tbsplemon juice, freshly squeezed, 1/2 lemon
How to Make Spicy Chicken Tomato Soup
- It's a cold day... low grey cloud move quickly overhead, carrying with them the promise of more snow to come.
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...
- Place the chicken stock in a pan, bring to a simmer, and then poach the chicken pieces for about 30 minutes.
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.
- Chef’s Note: If you don’t have fresh chicken broth, you can substitute chicken bullion. My favorite bullion cubes are: Telma… They come in Chicken, Beef, and Vegetable. And, if anyone is interested; they’re Kosher.
Of course, if you’re using bullion cubes, technically you don’t have a stock you have a broth.
- Pour the chicken stock into a fat separator, allow to sit for a few minutes, and then remove any accumulated fat from the stock.
Pour the defatted stock back into the pot.
- Cover the pot, and place in a preheated 225f (107c) oven for one hour.
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.
- Remove the pot from the oven, add the lemon juice, and serve.
- This hearty soup has just the right balance between heat and flavor. The cayenne and chili powder give the dish a bit of warmth that's just a perfect balance. It will warm your heart, it will warm your soul... it will warm your spirit.
Keep the faith, and keep cooking...