Preparation:

1. Cover chicken with water in a large stove top pan. Add chicken broth, carrots, celery, garlic and onions. Boil until chicken is done.
2. Remove chicken and debone. Place chicken back in pot.
3. Add additional water to soup mixture if needed, usually about 4 cups. Bring soup mixture to boil and then add noodles.
4. Boil soup until noodles are soft and ready to eat. Salt and pepper to taste.

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In a medium stockpot over medium-high heat, combine the coconut milk, chicken broth, mushrooms, lemon grass, fish sauce, ginger, serrano chili pepper and chili-garlic sauce and bring to a boil. Reduce the heat to medium-low, cover and cook for 10 minutes, with bubbles just breaking the surface. Add the chicken and continue to cook, covered, until it is cooked through, about 5 minutes. Add the lime juice and scallions, if desired, stirring to combine. Discard the lemon grass. Ladle the soup into serving bowls and garnish with basil and cilantro. Serve hot.

*Note: Chili-garlic sauce is available in the international aisle of larger supermarkets and at Asian specialty stores.Similar Posts:

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Stock

• 1 chicken, about 3 1/2 pounds
• 8 cups chicken broth
• few sprigs rosemary, or about 1 teaspoon dried
• few sprigs thyme, or about 1 teaspoon dried
• 1 clove garlic, sliced
• 1 carrot, cut in chunks
• 2 ribs celery, cut in chunks, with leaves
• 1 small onion, coarsely chopped
• 1/4 teaspoon coarsely ground pepper

Soup

• 1/4 cup butter
• 2 shallots, minced
• 1 carrot, diced
• 2 ribs celery, diced
• 6 green onions, with green, thinly sliced
• 6 tablespoons flour
• 6 cups reserved chicken broth
• 1 cup frozen peas
• 2 to 3 cups diced chicken breast
• 1 cup heavy cream
• salt and pepper, to taste

Preparation:

In a large stockpot, combine chicken with the broth, sprigs of rosemary and thyme (or dried), garlic, carrot chunks, celery chunks, and coarsely chopped onion and coarsely ground black pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for about 1 hour. Strain broth into a bowl; cover and refrigerate. Put chicken in a bowl; cover and refrigerate.

When broth has cooled, skim excess fat off the top. Measure 6 cups into a separate bowl; set aside. Dice chicken breast and transfer about 2 1/2 to 3 cups to a bowl. Cover and refrigerate. Refrigerate remaining chicken for another use, such as a casserole or chicken salad for sandwiches.

In a large saucepan or the same stockpot, cleaned, melt 1/4 cup butter over medium-low heat. Add minced shallot, diced celery, and diced carrot. Sauté for about 6 minutes. Add green onion and sauté for 1 minute longer. Stir in flour until well blended. Add the 6 cups reserved chicken broth. Cook, stirring frequently, until vegetables are just tender, about 10 minutes. Add peas and chicken; continue cooking for about 5 minutes longer. Stir in the heavy cream. Taste and add salt and pepper, as needed. Serves 8.Similar Posts:

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