Chicken Soup
A hearty, deeply flavoured chicken soup with vegetables, fresh herbs, and a hint of tarragon. Served over rice with hot sauce. The kind of soup that actually makes you feel better.
Ingredients
- 2 lb chicken thighs, chopped into roughly 1/2-inch strips
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- Garlic (optional, to taste)
- Fresh tarragon (or other herbs — tarragon is particularly good here)
- 1 litre (4 cups) liquid — a mix of beer and chicken stock works very well
- Salt and pepper
- 4 green onions, chopped
- Handful of fresh parsley or cilantro, chopped
- 1 cup rice (to serve)
- Hot sauce and sliced serranos (to serve)
Instructions
- Heat a little oil in a large pot over medium-high heat. Sauté the chicken strips for a few minutes until starting to colour.
- Add the chopped onion and cook for a minute or so.
- Add the carrots and celery. Cook for another minute.
- Add the garlic (if using) and herbs.
- Pour in the stock and beer mixture. Season with salt and pepper. Bring to a simmer.
- Simmer gently for about 1 hour 40 minutes (the original notes say ~100 minutes).
- At the end, stir in the green onions and parsley or cilantro.
- Cook the rice separately according to your preferred method.
- {"To serve"=>"place a scoop of rice in each bowl using an ice cream scoop for a neat presentation. Ladle the hot soup around the rice. Offer hot sauce and sliced serranos at the table."}
Notes
- Beer in the soup: The original notes suggest beer + chicken stock as the liquid. A light lager or wheat beer works well and adds subtle depth.
- Tarragon: Strongly recommended — its anise flavour is the secret ingredient that makes this soup taste special.
- Rice presentation: The ice cream scoop method for the rice is a lovely touch — it gives a neat dome of rice in each bowl.
- Adjust as you go: Taste at the end and adjust seasoning, acidity (a squeeze of lemon), or heat as needed.
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