One Chicken Sixty Minute Soup Food

CHICKEN LIVER MOUSSE

Steps:

• In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.

ONE CHICKEN, SIXTY-MINUTE SOUP

Steps:

• Remove the legs and wings from the chicken and set aside. Cut the meat off the breast bone, reserving the carcass. Remove the skin from the breasts and legs and spread the skin, fat-side down, on paper towels or paper plates to dry. Reserve for Gimme Some Skin (see separate recipe).
• Halve a large onion, leaving the skin on, and place it cut side down in a 6- to 6 1/2-quart stovetop pressure cooker. Sear it over high heat, 4 to 5 minutes. Remove the pot from the heat.
• Add the 2 halved carrots, 2 halved celery stalks, leek tops and dried mushrooms to the pot. Then add the chicken carcass, legs, thighs and wings with the peppercorns and bay leaves. Add the water and use tongs or a wooden spoon to push as much of the chicken under water as possible.
• Attach the pressure cooker's lid and heat on high. When full pressure is reached, about 5 to 10 minutes, lower the heat to medium-low. (You shouldn't hear the whistle, only a soft hiss). Cook 30 minutes.
• Remove the pressure cooker from the heat and release the pressure by placing the cooker in the sink and dousing with cold water for one minute. Then release the pressure lock and remove lid.
• Strain the solids first through a colander, then a fine sieve or cheesecloth.
• Return the stock back to the pot. Add the shoyu, togarashi, lemon juice and chicken breasts to the pot and bring to a boil (without the lid), then reduce the heat to low. Simmer 5 minutes.
• After 5 minutes, check the breasts for doneness (I usually pull them at 150 degrees F) and remove to a large bowl. Add the remaining diced carrots and parsnips to the broth and simmer 3 minutes more. Then add the remaining diced celery and leeks. Kill the heat and allow to sit for 3 minutes, then taste the broth and correct with salt and/or lemon juice to taste.
• Since they're so hot, shred the chicken breasts by either pulling apart with two large forks or hit them with a hand mixer on low...that'll do the trick, too.
• To serve, ladle soup in the bowls, top with some of the breast meat, garnish with the celery leaves and serve with chicken skin "sandwiches." (See separate recipe for Gimme Some Skin.)
• Like any soup...this one is better the next day. Oh, and discard the solids from the pressure cooker...they've given their all.

PAPAYA SOUP

Steps:

• In a small saucepot combine the sugar and water, and cook over low heat until sugar is dissolved.
• Pour into a bowl containing the lemon and lime juice. Add the papaya, candied ginger, and mint. In a separate bowl toss raspberries and blackberries.
• Place papaya mixture into each serving bowl. In the center place a spoonful of mixed berries and garnish with lemon zest.

CHICKEN NOODLE SOUP FOR ONE

Steps:

• In a large saucepan over medium-low heat, heat chicken broth.
• In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly; add chicken and sauce to broth.
• Increase heat to medium and bring to a boil; add ginger, corn, chile, scallion, spinach, noodles and peas; simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated.
• Serve hot.

30 MINUTE CHICKEN NOODLE SOUP (FROM FOODTV, RACHAEL RAY)

Steps:

• Place a large pot over moderate heat and add extra-virgin olive oil.
• Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
• Add bay leaves and season vegetables with salt and pepper, to taste.
• Add stock to the pot and raise flame to bring liquid to a boil.
• Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
• Cook chicken 2 minutes and add noodles.
• Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
• Stir in parsley and dill, remove bay leaves and serve.
• This is a thick soup.
• Add up to 2 cups of water if you like chicken soup with lots of broth.

CREAMY CHICKEN VEGETABLE SOUP

Steps:

• Bring broth to a boil in a 5-qt.Dutch oven.
• Add rice, cover, reduce heat and simmer for 10 minutes.
• Add carrots, celery and zucchini, cover and simmer until vegetables are crisp tender, about 10 more minutes.
• In a small pan over medium heat, melt butter.
• Stir in flour and cook, stirring, until mixture is bubbly.
• Remove from heat and gradually stir in cream, then stir in about 1 C. of the broth from soup mixture.
• Return to heat and cook, stirring, until sauce is smooth, thick and boiling.
• Stir sauce into soup mixture.
• Stir in chicken and onions, season to taste with salt and pepper.
• Cook until heated through, about 1 more minute.
• Sprinkle with parsley.
• Serve with warm rolls and a salad.