Chicken Soup (a basic take on a classic)
Minestra di Pollo (di base)
by James Belardo
When we think of comfort food, chicken soup comes to mind. There’s good reason for that, it’s been found that chicken soup can boost your immune system, help alleviate some symptoms and side effects of a cold. It’s warm and comforting oh so delicious! It all starts with a good broth made from a simple mix of basic ingredients. The stock is pure gold, it can be used in oh so many ways, from making rice or adding it to a sauce or gravy. Here’s a fairly simple take on a simple chicken soup.
2 skinless chicken breasts, cut into 1/2-inch pieces
4 cups Chicken stock (try our homemade version)
2 cloves garlic, crushed and diced into small pieces
1 medium onion (diced)
1 or 2 medium carrots (sliced)
3-4 celery stalks (sliced)
Broccoli stalks – sliced (leftover, waste-not-wank-not) – optional
1 cup diced Cremini Mushrooms – optional
2 Roma tomatoes – cut roughly into pieces
2-3 tbs Extra Virgin Olive Oil
Italian Flat-leaf Parsley
2-3 Bay leaves
Salt and pepper
4-6 cups waterNoodles or Precooked Brown rice (made with the chicken stock)
9. Continue this procedure of adding the liquid to the pot one cup-at-a-time until you have added a total of 4 cups of chicken stock and 4 cups of water.
10. Taste the soup as it boils and add salt and pepper tasting the broth and making sure you’re not putting too much in at a time.
11. Once the soup flavor begins to shape nicely, let the soup simmer on low for at least another 30-minutes, adding a bit of water (if needed) to make of for the reduction of liquid due to the cooking.
Precooked rice or noodles are perfect for this!
The Grape Gourmet
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