Chicken Soup Americas Test Kitchen Recipe 35 Food

TEST KITCHEN'S FAVORITE CHICKEN SOUP MADE WITH A WHOLE CHICKEN

Steps:

• Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
• Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, and celery. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
• Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with noodles, dill, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
• Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
• Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

AUTUMN CHICKEN TORTILLA SOUP

Steps:

• FOR THE TORTILLA STRIPS:.
• Scatter tortilla strips on baking sheet, drizzle with oil and bake at 425 degrees until golden brown and crispy (about 12-14 mins.).
• Remove tortilla strips from oven, season with salt and transfer to a paper towel lined plate to cool.
• FOR THE SOUP:.
• While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan.
• Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes.
• Transfer chicken to large plate and set aside to cool.
• Pour broth through fine-mesh strainer and discard solids in strainer.
• When cool enough to handle, shred chicken into bite-sized pieces & discard bones.
• Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth.
• Heat oil in Dutch oven over high heat until shimmering.
• Add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
• Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.
• If desired, add up to 2 teaspoons additional adobo sauce.
• Add shredded chicken and simmer until heated through, about 5 minutes.
• Place portions of tortilla strips in bottom of individual bowls and ladle soup over the tortilla strips.
• Dress soup with desired garnishes.