mav scb May 5, 2023 This week I have a few adaptations of chicken soup to share with you. I know that many of you have your sights set on spring and summer cooking, but I will argue that chicken soup transcends seasons, especially when you can add a kick of whatever is fresh at the market or your garden. —SCB These adaptations are based on the chicken soup recipe I share in A Year Between Friends, but that recipe is neither science nor gospel. Any chicken stock recipe will do—whether your grandma’s or one of the many you will find online. These are just loosey-goosey suggestions of ingredients to add for last minute dinners. Start with a chicken carcass, picked nearly clean and simmered for a few hours, and try any of these additions: Faux Pho: When your stock is simmering, add a few star anise and a nub of ginger. To your finished stock add a few dashes of fish sauce and generous squeezes of lime. Place a nest of rice noodles in the bottom of each bowl with some shredded chicken. Ladle broth over top and garnish with fresh mint and basil leaves, bean sprouts, green onion, sliced jalapeno, and more lime. Tortilla Soup: A quickie version. Add chopped green onion, diced jalapeno, tomato paste, and lime juice to broth to taste. Add in shredded chicken and fresh or frozen corn kernels. Slice corn tortillas in thin strips and fry in a neutral oil until crisp (or use tortilla chips!). Top soup with tortilla strips, diced avocado, chopped cilantro, and more lime. Miso: Great for when you have broth, but no chicken. Add miso paste to broth to taste. Ladle over cubed silken tofu and soba noodles. Garnish with shredded nori. Barley and Root Vegetable: Simmer broth with barley and small dice of root vegetables: turnip, potato, yams, carrot, and parsnip until everything is tender. Stir in shredded meat. Garnish with flat-leaf parsley. Tortellini: Cook tiny tortellini or mini ravioli in the broth until tender with a can of petite dice tomatoes and shredded dark leafy greens like spinach or kale. Garnish with a dollop of pesto or grated parmesan. Thai-style Coconut Soup: Add a can of coconut milk to the finished broth along with a chopped stalk of lemongrass. Simmer for 5-10 minutes. Discard lemongrass and stir in a few splashes of fish sauce, a dollop of Thai chili paste, a generous pinch of brown sugar, and many squeezes of lime. Add in shredded chicken and some sliced mushrooms. Simmer until mushrooms are soft. Garnish with fresh basil leaves, more lime, and sriracha. Share TWITTER FACEBOOK TUMBLR PINTEREST EMAIL