Receta Spicy Chicken Vegetable Soup
I was tempted to call this “Kitchen
Sink Soup”. But that would do no justice
to this amazing concoction which took the chill out of a very chilly
weekend. It also was so easy to make, I
realized that it would entirely possible to make this a weeknight meal whenever
the cold sets in. I had an ulterior
motive for making this too. I was about
to move back to New York so our kitchen in Bridgehampton will no longer be open 7 days a
week. I wanted to empty the vegetable
drawer and this was an ideal way to do it.
Having been cooking for one, I also wanted to incorporate the remnants
of two frozen vegetables and some leftover brown rice. And the spice? Well among my vegetables were two Fresno
chiles and in they went. The result was
- a soup with a lot of kick, which I loved but which, if you object to spicy food, you can omit. And that’s really the beauty of this
- soup. It can pretty well contain
- absolutely any vegetable you like. Into
- mine, in addition to the Fresno peppers, went onions, carrots, and celery, snap
- peas and broccoli florets. As to the
- chicken, I used two boneless breasts, about 1 ½ lbs of chicken, cut into ¾ inch
- pieces and browned. But you could even cheat here and just use 1 1/2 lbs of cut up rotisserie chicken instead. Add the stock,
- simmer for all of 15 minutes and voilà, soup! Right after the fold, there’s the
- recipe:
- Recipe for Spicy Chicken Vegetable Soup
- Takes under a hour to make. Makes
- 10 cups of soup.
- 2 boneless, skinless breasts of
- chicken, cut into ¾ inch pieces.
- 4 tbsp. Olive Oil, divided
- 1 large Spanish Onion, diced
- 4 stalks of celery, trimmed and
- chopped
- 3 Fresno Chiles, sliced, seeds left
- in for spice, removed for less.
- 1 cup frozen Broccoli Florets
- 3 cloves of garlic, minced
- Salt and freshly ground pepper
- 1. Heat half the olive oil in a Dutch
- oven. Salt and pepper the chicken
thoroughly, then put it in the Dutch oven to gently brown, about 5 minutes. Remove
chicken and set aside.
2. Add the rest of the Olive Oil to
the Dutch oven, then add the carrots, onion, celery, chiles, and garlic. Do not
add the frozen vegetables or the rice just yet.
Cook the vegetables until translucent and tender.
3. Add the frozen vegetables and the rice and stir.
4. Add the chicken and the chicken
stock all at once and bring the soup to a boil.
Reduce heat and simmer 10 to 12 minutes.
Bring up to a boil then turn the soup off. Taste for salt and
pepper. Pour into soup bowls and serve.