Serving
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Chicken Soup
Southern California

Serves
Effort:
Sched:
DoAhead:  
4 soup  
**
1-1/4 hrs  
Most
This soup is rich and flavorful, with plenty of chicken meat. I attribute it to Southern California because that is where I composed it, and it's sort of "Pacific Rim". The chili and mint is something I picked up from a long departed Thai restaurant in Hollywood. The chili bite works better for colds than without, in my opinion.



10
4
2
2-1/2
2
2
1
3
16
2
2-1/2
3
3
1
2/3
2-1/2
oz
oz
cl
oz
oz




oz
T
c
c
t
t
oz
Chicken (1)
Onion
Garlic
Carrot
Celery
Chili, dry (2)
Bay Leaf
Thyme Sprig
Mint Leaves
Peas, frozen
Olive Oil ExtV
Chicken Stock (3)  
Water
Salt
Pepper
Pasta (4)
Prep   -   (15 min)
  1. Cut CHICKEN into slivers.
  2. Chop ONIONS fine. Crush GARLIC and chop small. Chop CARROT very fine. Chop CELERY fine (actually, best is to shave it off the top of the bunch so you get plenty of leaf). Crush CHILIS. Mix all with Bay Leaf and Thyme Sprigs
  3. Cut MINT LEAVES into shreds. Thaw Peas. Mix.
Run   -   (55 min)
  1. In a heavy bottomed saucepan, heat Olive Oil and fry Onion mix until Onions are translucent and vegetables are softening.
  2. Stir in Chicken, then Stock, Salt and Pepper. Bring to a simmer and simmer about 20 minutes.
  3. Stir in Pasta and simmer until it is just "al dente", not at all overcooked. This can be 12 to 20 minutes depending on shape and age.
  4. Stir in Mint mix and simmer another 4 minutes.
  5. Check salt and serve hot.
NOTES:
  1. Chicken:   Weight is skinless and boneless - actually the weight of the meat of two thighs. Thigh meat has much better flavor and texture than breast meat, but leg meat is just as good.
  2. Chilis:   I use dried Thai bird chilis (the bright orange ones I grow myself - to assure adequate hotness). This gives the soup a pretty nice bite - but may be a trifle much for you folks up there in the Frozen North - so you might want to use the common Japones - or adjust to taste. For details see our Chili Page.
  3. Chicken Stock:   I use my own home made chicken stock which is quite rich. If yours isn't all that strong, adjust the ratio between stock and water to compensate. If you have to use canned broth, you'll probably need all broth, no water. For details on making stock, see our Soup Stock / Broth page.
  4. Pasta   I prefer a pasta larger than typical soup pasta so the texture and bite are quite distinct - something like Ditali (very short tubes about 1/3 inch diameter) works well.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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