15-FLAVOR CHICKEN SOUP

[electrolux137]

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15-FLAVOR CHICKEN SOUP
(thusly named because I couldn't think of anything else)

1 32-oz. carton low-sodium chicken stock
1/2 large carrot, coarsely grated
1/3 medium white onion, chopped
1 14-1/2 oz. can petite diced tomatoes
1 cup frozen white corn
1-1/2 cups cooked chicken breast, chopped into good-sized chunks

Juice of 1 small lime
1/4 cup rice vinegar
1/4 cup soy sauce
1 dash Tabasco sauce
1 tsp fresh-grated ginger
2 medium cloves garlic
2 teaspoons honey

1 small handful of firm, white Enoki mushrooms, ends cut off at about an inch and the individual mushrooms separated with your fingertips

1 sprig of fresh basil leaves

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Pour the chicken stock into a medium-size soup pot. Bring to a boil and add the grated carrots. Stir and let cook for a couple of minutes.

Add the chopped onion and the tomatoes. Continue cooking for a couple of minutes, then add the frozen corn and cook until gently boiling.

Reduce the heat to low and add the chopped chicken. Let simmer 20 minutes or so, stirring occasionally.

Add the lime juice, vinegar, soy sauce, Tabasco, ginger and garlic and let continue to simmer for a few minutes.

Remove pot from heat. Add the Enoki mushrooms and gently stir. Toss the sprig of basil on top.

Serve with brown, wild or red rice on the side. (Don’t make the same mistake I did and put the rice into the soup because it will absorb too much of the juice.)

 

[dysonman1]

What a great twist on traditional chicken soup. Wonder if allowing the liquid to reduce by half, to give more of a 'stew' consistency, would be helpful when putting it over rice? In any event, I'm going to make this recipe soon.

 

[rugsucker]

A great combination

Seeing these recipes online is as close as I have been to Charles kitchen.I have been in Toms kitchen AND at his table.I can only imagine that a recipe from Charles coming from Toms kitchen would be 'doubly delicious'!

 

[electrolux137]

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Tom, I made the soup with a lighter broth because Arlee's been sick and I wanted to prepare something that he could more easily eat. If you want a heartier broth I'd add more water or chicken stock and then let it reduce, or there won't be enough liquid.

I'll also say, cooking the soup long enough to reduce it by half will really wilt the vegetables and cause the chicken to fall apart. So you might want to cook the sauce first, let it reduce, then add in all the ingredients and spices and cook a little longer, still adding the Enoki mushrooms last.

 

[kenkart]

Well I have!

Been in Charles kitchen as well as Toms and BOTH are great cooks!

 

[shag]

I just made a pot of this soup and it is delicious. I do find it is a little salty. I would used low salt stock or soya sauce.
The soup with the fresh ginger and lime makes it so fresh tasting. Will make this again.
Thanks.

 

[electrolux137]

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Glad you tried it and liked it, but the recipe does call for low-sodium chicken stock! And certainly the amount of soy sauce could be adjusted up or down, or even eliminated, but 1/4 cup of it for such a big pot of soup doesn't seem inordinately high. But some people do like their food more or less salty than other people do.