Soup of the week: Vaguely Chinese Chicken Soup

This recipe produces a very hamish and satisfying soup for a winter day. If
you want a lower fat version, don't put the chicken skin back in the pot in
step 4, and/or cook the onions, garlic, and peppers in a non-stick pan with
little or no fat or oil. If you want a low-carb version, omit lima beans
and/or rice. Use homemade stock in step 8 if you possibly can; the flavor is
really incomparable.

Serves: lots (it just fits in my large soup pot, but I don't know how much
that is). Time: 1 hr the night before, 2 hrs the next day.

1. The night before, put 1 lb. dried lima beans in a pot & cover with twice
the amount of water. Bring to a boil, turn off the heat, and soak overnight.
2. Meanwhile, cut the legs off a whole chicken to separate it into white
meat and dark meat portions. In a large pot, bring water to a boil and add
the chicken parts. Cook the white meat 25 minutes and the dark meat 30
minutes (or somewhat less time; they should be just cooked through but not
overcooked). When the water has cooled off somewhat, put the chicken back in
the pot and store overnight in the refrigerator.
3. The next day, drain the lima beans, add an equal amount of fresh water to
the pot, and simmer until they're tender, even a little mushy.
4. Skim the chicken fat from the top of the pot and reserve. Dump out about
half the water the chicken was cooked in and bring the rest to a boil. Cut
the chicken meat off the bones and cut into bite-sized pieces. Put the bones
and skin back in the pot and simmer for another half hour or so.
5. Sauté 2 large onions, minced, in the reserved chicken fat and 1 tb olive
oil. Cook over low-medium heat, stirring frequently, until they are somewhat
brown but not burnt.
6. Sauté 6 jalapeno peppers (VERY optional) and four cloves of garlic, all
finely chopped, in 1 tb olive oil over very low heat until cooked through.
7. Remove chicken bones and skin from the pot and discard. You will be using
some but not all of the cooking liquid in this recipe.
8. In a really big soup pot, put in the onions, peppers, and garlic, 1 tsp
of freshly ground black pepper (or to taste), and 1 qt. of homemade or
canned stock (not bouillon cubes or powder), the liquid from the lima beans,
and about 1/2 gallon of the reserved cooking liquid. Bring to a boil and
simmer for 20 minutes or so.
9. Add 1 lb carrots, sliced, two small cans bamboo shoots, and 1 medium
bunch bok choy, sliced, to the liquid and simmer for 10 minutes. Add 1/2
stalk celery, sliced, and 1 medium napa cabbage, sliced, and cook for
another 10 minutes (you have to watch the napa carefully, as it becomes
disagreeably slimy when it's overcooked).
10. When all the other ingredients are just right, turn off the heat and add
the chicken chunks, lima beans, 1 lb frozen corn and 1 lb frozen green
beans. You can also add canned straw mushrooms and/or baby corn at this
point. Add salt, soy sauce, or fish sauce to taste.
11. Separately, cook 2 cups dry white rice with 28 fl. oz. water in the
usual way.
12. To serve, put 1/2 cup cooked rice in a large soup bowl (more like a
small serving bowl) and fill the bowl with the soup. Keep the soup and rice
separately in the refrigerator, otherwise the rice will get waterlogged. You
can heat up a large portion in the microwave every day; it should last at
least a week. If it starts to smell funny, throw it out.

Jess Askin wrote in message
...

Is it a tradition of your's to post a soup recipe each week? Great idea.

This recipe produces a very hamish and satisfying soup for a winter day.
If
you want a lower fat version, don't put the chicken skin back in the pot
in
step 4, and/or cook the onions, garlic, and peppers in a non-stick pan
with
little or no fat or oil. If you want a low-carb version, omit lima beans
and/or rice. Use homemade stock in step 8 if you possibly can; the flavor
is
really incomparable.

Serves: lots (it just fits in my large soup pot, but I don't know how much
that is). Time: 1 hr the night before, 2 hrs the next day.

1. The night before, put 1 lb. dried lima beans in a pot & cover with
twice
the amount of water. Bring to a boil, turn off the heat, and soak
overnight.

2. Meanwhile, cut the legs off a whole chicken to separate it into white
meat and dark meat portions. In a large pot, bring water to a boil and add
the chicken parts. Cook the white meat 25 minutes and the dark meat 30
minutes (or somewhat less time; they should be just cooked through but not
overcooked). When the water has cooled off somewhat, put the chicken back
in
the pot and store overnight in the refrigerator.

If I were to do this, I would just throw the whole chicken along with an
onion, carrot, celery stalk, and whatever other leftover vegetable and fresh
herbs I had (fridge cleaning). Cook in a gallon of water for an hour or so
and you have a cooked chicken and your one strainer away from homemade
stock. I take it the chicken would be a bit overcooked to your taste though.

3. The next day, drain the lima beans, add an equal amount of fresh water
to
the pot, and simmer until they're tender, even a little mushy.
4. Skim the chicken fat from the top of the pot and reserve. Dump out
about
half the water the chicken was cooked in and bring the rest to a boil. Cut
the chicken meat off the bones and cut into bite-sized pieces. Put the
bones
and skin back in the pot and simmer for another half hour or so.

I have to confess all the heating and cooling of the chicken parts scares
me. I had food poisoning once and I a reasonably sure it was from chicken.
That may be the reason I would do all this the night before with my "quick
stock."

5. Sauté 2 large onions, minced, in the reserved chicken fat and 1 tb
olive
oil. Cook over low-medium heat, stirring frequently, until they are
somewhat
brown but not burnt.
6. Sauté 6 jalapeno peppers (VERY optional) and four cloves of garlic, all
finely chopped, in 1 tb olive oil over very low heat until cooked through.
7. Remove chicken bones and skin from the pot and discard. You will be
using
some but not all of the cooking liquid in this recipe.
8. In a really big soup pot, put in the onions, peppers, and garlic, 1 tsp
of freshly ground black pepper (or to taste), and 1 qt. of homemade or
canned stock (not bouillon cubes or powder), the liquid from the lima
beans,
and about 1/2 gallon of the reserved cooking liquid. Bring to a boil and
simmer for 20 minutes or so.
9. Add 1 lb carrots, sliced, two small cans bamboo shoots, and 1 medium
bunch bok choy, sliced, to the liquid and simmer for 10 minutes. Add 1/2
stalk celery, sliced, and 1 medium napa cabbage, sliced, and cook for
another 10 minutes (you have to watch the napa carefully, as it becomes
disagreeably slimy when it's overcooked).
10. When all the other ingredients are just right, turn off the heat and
add
the chicken chunks, lima beans, 1 lb frozen corn and 1 lb frozen green
beans. You can also add canned straw mushrooms and/or baby corn at this
point. Add salt, soy sauce, or fish sauce to taste.
11. Separately, cook 2 cups dry white rice with 28 fl. oz. water in the
usual way.
12. To serve, put 1/2 cup cooked rice in a large soup bowl (more like a
small serving bowl) and fill the bowl with the soup. Keep the soup and
rice
separately in the refrigerator, otherwise the rice will get waterlogged.
You
can heat up a large portion in the microwave every day; it should last at
least a week. If it starts to smell funny, throw it out.

Interesting combination of flavors. I'll have to try it. And soup almost
always freezes well.

"Matthew Venhaus" wrote in message
...

Jess Askin wrote in message
...

Is it a tradition of your's to post a soup recipe each week? Great idea.

Nope, first time. I just made this yesterday and it came out good. I'll
repeat if I come up with any more winners.


This recipe produces a very hamish and satisfying soup for a winter day.
If
you want a lower fat version, don't put the chicken skin back in the pot
in
step 4, and/or cook the onions, garlic, and peppers in a non-stick pan
with
little or no fat or oil. If you want a low-carb version, omit lima beans
and/or rice. Use homemade stock in step 8 if you possibly can; the
flavor
is
really incomparable.

Serves: lots (it just fits in my large soup pot, but I don't know how
much
that is). Time: 1 hr the night before, 2 hrs the next day.

1. The night before, put 1 lb. dried lima beans in a pot & cover with
twice
the amount of water. Bring to a boil, turn off the heat, and soak
overnight.

2. Meanwhile, cut the legs off a whole chicken to separate it into white
meat and dark meat portions. In a large pot, bring water to a boil and
add
the chicken parts. Cook the white meat 25 minutes and the dark meat 30
minutes (or somewhat less time; they should be just cooked through but
not
overcooked). When the water has cooled off somewhat, put the chicken
back
in
the pot and store overnight in the refrigerator.

If I were to do this, I would just throw the whole chicken along with an
onion, carrot, celery stalk, and whatever other leftover vegetable and
fresh
herbs I had (fridge cleaning). Cook in a gallon of water for an hour or so
and you have a cooked chicken and your one strainer away from homemade
stock. I take it the chicken would be a bit overcooked to your taste
though.

3. The next day, drain the lima beans, add an equal amount of fresh
water
to
the pot, and simmer until they're tender, even a little mushy.
4. Skim the chicken fat from the top of the pot and reserve. Dump out
about
half the water the chicken was cooked in and bring the rest to a boil.
Cut
the chicken meat off the bones and cut into bite-sized pieces. Put the
bones
and skin back in the pot and simmer for another half hour or so.

I have to confess all the heating and cooling of the chicken parts scares
me. I had food poisoning once and I a reasonably sure it was from chicken.
That may be the reason I would do all this the night before with my "quick
stock."

5. Sauté 2 large onions, minced, in the reserved chicken fat and 1 tb
olive
oil. Cook over low-medium heat, stirring frequently, until they are
somewhat
brown but not burnt.
6. Sauté 6 jalapeno peppers (VERY optional) and four cloves of garlic,
all
finely chopped, in 1 tb olive oil over very low heat until cooked
through.
7. Remove chicken bones and skin from the pot and discard. You will be
using
some but not all of the cooking liquid in this recipe.
8. In a really big soup pot, put in the onions, peppers, and garlic, 1
tsp
of freshly ground black pepper (or to taste), and 1 qt. of homemade or
canned stock (not bouillon cubes or powder), the liquid from the lima
beans,
and about 1/2 gallon of the reserved cooking liquid. Bring to a boil and
simmer for 20 minutes or so.
9. Add 1 lb carrots, sliced, two small cans bamboo shoots, and 1 medium
bunch bok choy, sliced, to the liquid and simmer for 10 minutes. Add 1/2
stalk celery, sliced, and 1 medium napa cabbage, sliced, and cook for
another 10 minutes (you have to watch the napa carefully, as it becomes
disagreeably slimy when it's overcooked).
10. When all the other ingredients are just right, turn off the heat and
add
the chicken chunks, lima beans, 1 lb frozen corn and 1 lb frozen green
beans. You can also add canned straw mushrooms and/or baby corn at this
point. Add salt, soy sauce, or fish sauce to taste.
11. Separately, cook 2 cups dry white rice with 28 fl. oz. water in the
usual way.
12. To serve, put 1/2 cup cooked rice in a large soup bowl (more like a
small serving bowl) and fill the bowl with the soup. Keep the soup and
rice
separately in the refrigerator, otherwise the rice will get waterlogged.
You
can heat up a large portion in the microwave every day; it should last
at
least a week. If it starts to smell funny, throw it out.

Interesting combination of flavors. I'll have to try it. And soup almost
always freezes well.

You could actually make this into a Thai soup by adding canned coconut milk
(at the end), as well as fish sauce if you have it, and some lemon grass (at
the beginning so they steep). But I don't know if it would qualify as a diet
soup at that point.

Since we're posting soups, here's one of my favorites - don't skip the
sour cream for serving. Low fat is fine.

Cilanto-Lime Chicken Soup

The amounts are approximate, though it can all add up to a rather large
pot of soup if you get carried away. None of the individual vegetables
should predominate (unless you want it to...) so adjust accordingly.

Ingredients:
A can or two of chicken broth or dilute chicken bouillon (more if you
like brothy soup, but definately enough to cover the veggies by at
least a couple inches)
Couple of carrots
An onion or two
A few red potatoes
Good handful of green beans
Couple of zucchini/summer squash
Corn (frozen is fine)
Tomatoes
A minced hot pepper or two (totally optional)
Boneless/skinless chicken breast
Cilantro/fresh corriander (a good handful)
Lime juice (at least a couple juicy limes or more to taste) Cooked
rice and sour cream for serving.

Cut the veggies into bite size pieces. Start with the ones that take
the longest to cook (carrots, onions and potatoes) and put them in the
pot with the broth and start them cooking while you cut up the rest of
the veggies and cut the chicken into thin pieces across the "grain".
The carrots/onions/potatoes should have about a 10 minute head start on
the green beans/squash/corn/tomatoes.
Add the green beans/squash/corn/tomatoes and simmer for another 5
minutes.
Add the chicken, cilantro, and lime juice and simmer for about 5
minutes. Adjust salt as needed.

Serve in bowls over cooked rice with a dollop of sour cream. The sour
cream is what really makes this soup great.

Melissa

"Melissa" wrote in message
oups.com...
Since we're posting soups, here's one of my favorites - don't skip the
sour cream for serving. Low fat is fine.

Cilanto-Lime Chicken Soup

The amounts are approximate, though it can all add up to a rather large
pot of soup if you get carried away. None of the individual vegetables
should predominate (unless you want it to...) so adjust accordingly.

Ingredients:
A can or two of chicken broth or dilute chicken bouillon (more if you
like brothy soup, but definately enough to cover the veggies by at
least a couple inches)
Couple of carrots
An onion or two
A few red potatoes
Good handful of green beans
Couple of zucchini/summer squash
Corn (frozen is fine)
Tomatoes
A minced hot pepper or two (totally optional)
Boneless/skinless chicken breast
Cilantro/fresh corriander (a good handful)
Lime juice (at least a couple juicy limes or more to taste) Cooked
rice and sour cream for serving.

Cut the veggies into bite size pieces. Start with the ones that take
the longest to cook (carrots, onions and potatoes) and put them in the
pot with the broth and start them cooking while you cut up the rest of
the veggies and cut the chicken into thin pieces across the "grain".
The carrots/onions/potatoes should have about a 10 minute head start on
the green beans/squash/corn/tomatoes.
Add the green beans/squash/corn/tomatoes and simmer for another 5
minutes.
Add the chicken, cilantro, and lime juice and simmer for about 5
minutes. Adjust salt as needed.

Yes, don't leave the cilantro in too long -- it has kind of a funny taste
when it's cooked.

Serve in bowls over cooked rice with a dollop of sour cream. The sour
cream is what really makes this soup great.

Agreed. Even a dollop makes a big difference.

Sounds delish, Melissa. I've made something similar in the past -- I would
top off each bowl with some homemade tortilla chips (just fry strips of
leftover tortilla in a little oil) (this was pre-diet, needless to say).

"Jess Askin" wrote in message
...

Yes, don't leave the cilantro in too long -- it has kind of a funny taste
when it's cooked.

I hadn't noticed any funny taste to it, but now that you mention it, I don't
normally add it until the end. I just made a batch of soup called Chupe de
Pollo con Chipotle (Chicken Chowder with Chipotle) from the December Cooking
Light magazine http://tinyurl.com/6huaz and it was the first time my husband
actually liked something with cilantro.

Jenn

"JMA" wrote in message
...

"Jess Askin" wrote in message
...

Yes, don't leave the cilantro in too long -- it has kind of a funny
taste
when it's cooked.

I hadn't noticed any funny taste to it, but now that you mention it, I
don't
normally add it until the end. I just made a batch of soup called Chupe
de
Pollo con Chipotle (Chicken Chowder with Chipotle) from the December
Cooking
Light magazine http://tinyurl.com/6huaz and it was the first time my
husband
actually liked something with cilantro.

The trick is not telling him it's cilantro -- quite often people don't
recognize it.

I'll never forget my first taste of raw cilantro. It was in a Chinese
chicken salad at Ming's in Palo Alto. "What is that extraordinary taste?" I
cried, or something like that. It's been undying love ever since.

"Jess Askin" wrote in message
...

"JMA" wrote in message
...

"Jess Askin" wrote in message
...

Yes, don't leave the cilantro in too long -- it has kind of a funny
taste
when it's cooked.

I hadn't noticed any funny taste to it, but now that you mention it, I
don't
normally add it until the end. I just made a batch of soup called Chupe
de
Pollo con Chipotle (Chicken Chowder with Chipotle) from the December
Cooking
Light magazine http://tinyurl.com/6huaz and it was the first time my
husband
actually liked something with cilantro.

The trick is not telling him it's cilantro -- quite often people don't
recognize it.

I'll never forget my first taste of raw cilantro. It was in a Chinese
chicken salad at Ming's in Palo Alto. "What is that extraordinary taste?"
I
cried, or something like that. It's been undying love ever since.

He is the one who recognized it. I've used it in salsa before and he won't
eat any salsa where he can taste the cilantro. This particular soup has a
spiciness from the chipotle pepper that is a really good contrast to the
cilantro.

Jenn

"JMA" wrote in message
...

"Jess Askin" wrote in message
...

"JMA" wrote in message
...

"Jess Askin" wrote in message
...

Yes, don't leave the cilantro in too long -- it has kind of a funny
taste
when it's cooked.

I hadn't noticed any funny taste to it, but now that you mention it, I
don't
normally add it until the end. I just made a batch of soup called
Chupe
de
Pollo con Chipotle (Chicken Chowder with Chipotle) from the December
Cooking
Light magazine http://tinyurl.com/6huaz and it was the first time my
husband
actually liked something with cilantro.

The trick is not telling him it's cilantro -- quite often people don't
recognize it.

I'll never forget my first taste of raw cilantro. It was in a Chinese
chicken salad at Ming's in Palo Alto. "What is that extraordinary
taste?"
I
cried, or something like that. It's been undying love ever since.

He is the one who recognized it. I've used it in salsa before and he
won't
eat any salsa where he can taste the cilantro. This particular soup has a
spiciness from the chipotle pepper that is a really good contrast to the
cilantro.

Mmm... good rule for diet cooking -- maximize the low-cal flavors.