Ir';s as classic as toast and a staple of sick households. Chicken soup has been around forever, giving comfort and nutrition. However can the basic recipe be improved on> Surprisingly yes,
Regular contributor and chef Ali Slagle says yes in her article on it in today's New York Times Wednesday's Food section. She gives tips and tricks to make the soup even more tastier and more beloved.One of the most important is use broth not water. Water tends to impart a bland flavor while broth contributes a richness and tastiness.Any store bought kind will do some good brands are Lidl, Stop and Shop and Acme Signature lines).Ms. Slagle doesn't;t mention the low sodium kind but use it it there are dietary restrictions. Another important tip is use herbs and spices. Don't be afraid of them. Turmeric annatto seeds and paprika give it an earthy taste while dried oregano and rosemary along with red peppers give a more Italian or Green flavor.Switch up the veggies. Do use alliums such as onion and garlic for a stronger, more robust taste, Dont; be afraid to add diced tomatoes and peppers along with lemongrass , radishes and squash . Bay leaf is an important addition,It gives a soft and much needed earthiness and greenness to the broth.
what about chicken?Cooking a whole chicken for soup (and even stock ) can take up precious hours simmering. Ms. Slagle recommends using store bought already cooked meat,Rotisserie chicken cooks up only three minutes in hot broth A pat of butter also helps too, bringing richness to the soup. Garnish with any kind of bright green herb you can find. She offers a variety of different chicken soup recipes some subbing in store bought gnocchis for dumplings. There is also the Greek avologomo which has the tanginess of fresh lemons.
This is chicken soup weather. Make a big pot of it during t his blizzard. Then enjoy it's rich goodness.
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