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Asian Chicken Meatball Soup/Recipe Share

Asian Chicken meatball Soup  

 

Ingredients

0.6 lb of ground chicken (270 g)

1 Tablespoon finely chopped chives (3 g)

1 Tablespoon finely minced fresh ginger (5 g)

Salt and pepper, to taste

2 Tablespoons of olive oil (30 ml)

For the broth:

2.5 cups of chicken broth (600 ml)

2 star anise

1 teaspoon of fish sauce (5 ml)

2 sliced green onions (10 g)

5 slices of fresh ginger (5 g)

Instructions

Combine the ground chicken with the chives and ginger and season the mixture with salt and pepper.

Pour the chicken broth into a pan and add the star anise, fish sauce, and ginger slices.

Bring to a boil, then reduce to a simmer for 10-15 minutes.

Heat the olive oil in a pan and cook the chicken meatballs until browned on the

outside and sufficiently cooked on the inside.

Add the cooked meatballs into the bowls of broth and scatter over the green onions.

2 servings

 

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How to Make Your Own Chicken Soup/ Recipe Share

Anna Stockwell
a bowl of food sitting on a table© Photo by Chelsea Kyle, Food Styling by Anna Stockwell
There are a lot of ways to make chicken soup. But what follows here is my favorite method for making chicken soup from scratch. It’s a foolproof template that gives you a simple, rich broth (and a wonderfully moist pile of cooked chicken meat) that you can season however you want to, with whichever mix-ins you want. And you don’t need a recipe to make it—just follow these steps:

How much water should you add? Enough to cover the chicken.© Photo by Chelsea Kyle, Food Styling by Anna Stockwell How much water should you add? Enough to cover the chicken.

1. Put a Chicken in a Pot and Cover it With Water

The beauty of this chicken soup–making technique is how simply it starts: with a whole chicken, a pot, and some water. Nothing fussy here: just place your whole chicken in a pot that’s big enough for it with some height to spare, and then cover it in cold water and place it on your stove over medium-high heat.

a close up of food: Skimming the scum off after the initial boil sure ain't pretty, but it's essential to the quality and clarity of your broth.© Photo by Chelsea Kyle, Food Styling by Anna Stockwell Skimming the scum off after the initial boil sure ain’t pretty, but it’s essential to the quality and clarity of your broth.

2. Skim the Broth

You may wonder why I didn’t add any aromatics to my chicken and water. Well, as the water heats up and the chicken starts to cook, some gross scummy foam will float to the top of the water. You want to skim that off, along with excess fat, to keep your broth smooth and clear. So I keep my pot of chicken and water uncovered over medium-high heat until the top is covered in foamy scum, then I use a large spoon to skim the surface clean. This process is so much easier to do if there aren’t a bunch of aromatics floating around in the water—a clear surface is faster to clean. Hold a small bowl in one hand and a large spoon in the other and skim the foam off the surface of the water, dumping it in the bowl as you go, then discard it when you’re done.

Once you’ve skimmed the broth, let the water come to a boil and, as soon as it does, turn the heat down to a low simmer and continue cooking.

a bowl of soup and a spoon: You can add whatever aromatics and aromatic vegetables you want. Here I'm using onions, carrots, celery, garlic, bay leaves, and dried chiles.© Photo by Chelsea Kyle, Food Styling by Anna Stockwell You can add whatever aromatics and aromatic vegetables you want. Here I’m using onions, carrots, celery, garlic, bay leaves, and dried chiles.

3. Add Aromatics, and Simmer

Once you’ve lowered the heat to a simmer, you’re in the clear to add aromatics to help infuse the broth with flavor. Classically, this means throwing in some celery, onion, carrot, and bay leaves. But don’t stop there! (And don’t feel pigeon-holed by the classics either.) Try adding a whole head of garlic halved crosswise through the middle, or a sliced-up ginger root (no need to peel it), or a few dried chiles, or sprigs of fresh herbs. For ease of removal later, I like to keep celery and carrot pieces large and the onion either whole (peeled) or halved. One onion and one or two carrots and celery stalks is plenty for one pot.

Once your aromatics are in there, cover the pot partially with a lid and let it slowly simmer away until the chicken is very tender and starting to fall off the bones. Check on it now and then to make sure it’s not boiling—you want the surface of the water to be moving, but only very gently—to avoid overcooking the chicken and to ensure a nice rich broth. Depending on the size of your bird, it’ll take about one hour to one and a half hours to finish cooking.

a bowl of food: You're going to want to discard some of your aromatics, but you might want to reserve some of them, like those carrots and celery, to slice up and stir into your finished soup.© Photo by Chelsea Kyle, Food Styling by Anna Stockwell You’re going to want to discard some of your aromatics, but you might want to reserve some of them, like those carrots and celery, to slice up and stir into your finished soup.

4. Strain Your Broth

Once the chicken is done, use tongs to pull it out of the pot and set it aside in a bowl to cool. Set a strainer over a large spouted bowl, measuring cup, or pot, and pour the broth through it. Discard any aromatics you don’t want to eat, and keep any you do want. The simmered carrots and celery, for example, can get sliced up and added to your finished soup, or you can toss them in a vinaigrette and chill them for a future meal. (Or you can nibble on them right now as a little chef’s treat.)

If you want to stop here and serve your soup tomorrow or another day this week, let your broth and the whole chicken cool, then cover them both separately in airtight containers and chill until you’re ready to finish the soup. If you want to proceed, just let the chicken cool enough to handle, and transfer your strained broth back into a pot.

5. Pull That Chicken Apart

Once the chicken is has cooled down a bit, pull off and discard the skin, then pull the meat off the bones with your hands and shred it into bite-size pieces. You can either discard the bones or keep them for making another batch of stock. Don’t add your shredded chicken to the broth in the pot yet: now that the chicken is shredded, you want to wait until the last minute to add it to the soup so you don’t overcook it.

a bowl of food with broccoli: Here I'm stirring in my shredded chicken, some baby spinach, and some roasted cherry tomatoes.© Photo by Chelsea Kyle, Food Styling by Anna Stockwell Here I’m stirring in my shredded chicken, some baby spinach, and some roasted cherry tomatoes.

6. Season Your Soup and Add Your Extras

Heat the strained broth back up on the stove, and season it to taste with salt. You can also add other seasonings or liquids here now too: perhaps you want a creamy coconut broth for the base of your soup: add some canned coconut milk. Season it by adding a dash of soy sauce or fish sauce, or maybe some hot sauce or a little splash of vinegar or a squeeze of lime or lemon juice. Taste your broth as you go until it tastes just how you want it.

Once the broth is tasting great, stir in whatever “extras” you want your soup to hold: you can cut up those cooked carrots and celery and add them to the pot, or add a bunch of sliced mushrooms and baby bok choy or snow or sugar snap peas, letting them quickly cook in the hot broth. Or wilt a whole box of baby spinach or some kale into the broth and add some roasted cherry tomatoes for a sort of Italian take to which you could also add white beans or chickpeas. Or stir in some cooked pasta. Or some cooked rice. Or cubes of cooked sweet potato and some black beans. Really the options are limitless here.

Once you’ve added whatever you want to add and cooked anything in the hot broth that needs to be cooked, it’s time to add your shredded chicken and cook the soup until everything is heated through, then taste it one more time, add more salt or acid if needed, then serve.

a bowl of food on a plate: A spoonful of pesto and a few cranks of pepper are the perfect garnishes for this warming bowl of Italian-ish chicken soup.© Photo by Chelsea Kyle, Food Styling by Anna Stockwell A spoonful of pesto and a few cranks of pepper are the perfect garnishes for this warming bowl of Italian-ish chicken soup.

7. And don’t forget to Garnish

A bowl of chicken soup can be perfect on its own, but a garnish that adds flavor and visual appeal will never be a bad addition. Swirl a spoonful of pesto on top of each bowl or shave some Parmesan over the top. Or try a handful of freshly chopped fresh dill and a few cranks of black pepper. Or some cilantro leaves and a squeeze of fresh lime. It’s your chicken soup creation—finish it off exactly how you want it, which can be different every time.

 

https://www.msn.com/en-us/foodanddrink/tipsandtricks/how-to-make-chicken-soup-without-a-recipe/ar-AAwoaUx?ocid=spartandhp

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Beefy Sweet Potato Soup/Recipe Share

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Ingredients

  • 1/4 cup olive oil, divided
  • 2 pounds beef sirloin tip roast, cut into 1/2-inch cubes
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 2 cups finely chopped sweet onion
  • 2 medium sweet potatoes, cut into 1-inch pieces
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
  • 3 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 carton (32 ounces) beef broth
  • 4 cups fresh green beans, trimmed and cut into 2-inch pieces
  • 2 cups (about 10 ounces) frozen corn
  • 2 ounces bittersweet chocolate, chopped
  • 3 tablespoons strong brewed coffee
  • Additional salt and pepper, optional
  • Corn bread, biscuits or crusty round loaf of bread, optional

Directions

  • In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown.
  • Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string.
  • Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are tender, about 1 hour.
  • Add green beans, corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, add salt and pepper and serve with bread of choice.
Nutrition Facts

1-1/3 cups: 260 calories, 10g fat (3g saturated fat), 48mg cholesterol, 792mg sodium, 22g carbohydrate (9g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

Originally published as Beefy Sweet Potato Soup in Taste of Home Christmas Annual 2018

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Alaskan Salmon Chowder/ Recipe Share

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Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) chicken broth, divided
  • 2 cups diced peeled potatoes
  • 1 cup sliced carrots
  • 1 teaspoon seasoned salt, optional
  • 1/2 teaspoon dill weed
  • 1 small zucchini, thinly sliced
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (12 ounces) evaporated milk
  • 2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed

Directions

  • In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth.
  • Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through.
Nutrition Facts

1 cup: 282 calories, 11g fat (4g saturated fat), 54mg cholesterol, 519mg sodium, 29g carbohydrate (10g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Alaskan Salmon Chowder in Taste of Home April/May 1999

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