soup essentials: chicken soup with ginger

How To Make soup essentials: chicken soup with ginger

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  Step 1
  PREP/PREPARE
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  Step 2
  STAGE ONE
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  Step 3
  Gather your Ingredients (mise en place)
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  Step 4
  Add the butter and oil to a heavy-bottom pot over medium heat.
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  Step 5
  Remove any excess fat, and then sprinkle the chicken breasts with salt and pepper.
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  Step 6
  When the foaming subsides, give the pot a swirl, and add the chicken breasts.
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  Step 7
  Flip the breasts every three minutes, until they are cooked and the juices run clear, about 15 minutes.
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  Step 8
  When the chicken has cooled, shred or dice, and then reserve.
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  Step 9
  STAGE TWO
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  Step 10
  Gather your Ingredients (mise en place).
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  Step 11
  Add the tablespoon of olive oil to the pot you sautéed the chicken breasts.
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  Step 12
  Chef’s Note: Just look at those yummy fonds developing on the bottom of that pot.
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  Step 13
  Give the pot a swirl and then add the onions, and mushrooms.
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  Step 14
  Sauté until the onions soften, and the mushrooms begin to release their moisture, about 4 – 6 minutes.
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  Step 15
  Chef’s Tip: As the veggies are releasing their moisture, use a wooden spoon to scrap up the fonds and incorporate them into the veggies.
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  Step 16
  Add the remainder of the STAGE TWO ingredients, and sauté for an addition 1 – 2 minutes.
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  Step 17
  Chef's Tip: Ginger has anti-inflammatory properties and can also calm an upset stomach. I love the heat it adds to this chicken soup recipe.
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  Step 18
  STAGE THREE
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  Step 19
  Gather your Ingredients (mise en place).
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  Step 20
  Add the chicken stock, coconut milk, and fish sauce.
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  Step 21
  Bring up to a simmer, and allow the ingredients to cook for 10 – 12 minutes.
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  Step 22
  Chef’s Note: Stir occasionally while the soup is simmering.
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  Step 23
  STAGE FOUR
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  Step 24
  Gather your ingredients (mise en place).
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  Step 25
  Add the lime juice, zest, and sugar, and then stir to combine.
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  Step 26
  Stir in the basil, and cilantro.
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  Step 27
  Add the reserved chicken back into the pot.
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  Step 28
  Chef’s Note: Season with salt and pepper, to taste. And if it’s cold, maybe a pinch or two of cayenne.
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  Step 29
  Allow the soup to simmer for an additional 10 – 12 minutes.
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  Step 30
  PLATE/PRESENT
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  Step 31
  Serve in nice big bowls, with some crackers, or nice crusty bread. Enjoy.
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  Step 32
  Keep the faith, and keep cooking.
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