365 More Ways to Cook Chicken (365 ways) (21 page)

In a food processor, puree avocado with lime juice and lemon juice. Add broth, half-and-half, white pepper, and cumin. Puree until smooth and creamy. Season with salt to taste. Cover and refrigerate until well chilled, about 2 hours.

Stir together salsa and chicken. Ladle cold soup into 6 shallow bowls. Top each with about ½ cup chicken salsa.

Prep: 15 minutes Cook: 63 to 66 minutes Serves: 6

This thick, hearty Italian soup is made even better with the untraditional addition of chicken.

• 1 (3-pound) chicken, cut up
  

• 4 cups chicken broth
  

• 1 large onion, chopped
  

• 2 medium carrots, peeled and chopped
  

• 2 celery ribs, chopped
  

• 3 tablespoons olive oil
  

• 2 garlic cloves, crushed through a press
  

• 1 (16-ounce) can tomatoes, with their juices
  

• 2 (15-ounce) cans white cannellini beans, drained
  

• 1 teaspoon dried rosemary
  

• 1 teaspoon dried marjoram
  

• ¼teaspoon crushed hot red pepper
  

• 1 cup ditali or other small tubular pasta (about 3 ounces)
  

• ½cup chopped parsley
  

• cup grated Parmesan cheese
  

• Salt and freshly ground pepper
  

1.
In a large saucepan, simmer chicken in broth, partially covered, 45 minutes. Remove chicken and let cool; remove meat from bones and discard bones. Reserve broth; skim off grease.

2.
In a large saucepan, cook onion, carrots, and celery in olive oil over medium heat, stirring frequently, until softened, about 5 minutes. Add garlic and cook 1 minute. Add tomatoes with their juices, beans, rosemary, marjoram, hot pepper, reserved chicken broth, and 3 cups water.

3.
Bring to a boil, reduce heat to medium-low, and add pasta. Simmer, partially covered, until pasta is tender, 12 to 15 minutes. Stir in parsley and cheese. Season with salt and pepper to taste.

Prep: 5 minutes Cook: 13 to 14 minutes Semes: 4 Frozen chicken tortellini are a great convenience food.

• 3 garlic cloves, chopped
  

• 2 tablespoons olive oil
  

• 8 cups chicken broth
  

• 1 teaspoon Italian seasoning
  

• 1 pound chicken tortellini
  

• 10 ounces fresh spinach, thinly sliced (about 6 cups)
  

• ¼ cup grated Parmesan cheese Freshly ground pepper
  

1.
In a large saucepan, cook garlic in olive oil over medium heat until fragrant, 1 to 2 minutes. Add chicken broth and Italian seasoning; bring to a boil over high heat. Add tortellini, reduce heat to medium, and simmer, partially covered, until pasta is tender but still firm, about 10 minutes.

2.
Add spinach and simmer until wilted, about 2 minutes. Stir in cheese and season with pepper to taste. Serve at once.

Prep: 10 minutes Cook: 52 minutes Serves: 4

• 1 (3-pound) chicken, cut up
  

• 2 leeks (white part only), rinsed and cut into 1-inchlengths
  

• 2 carrots, quartered
  

• 1 celery rib, quartered
  

• 2 teaspoons dried oregano
  

• 4 cups chicken broth
  

• ⅔ cup pastina or tubettini
  

• ½ pound escarole, thinly sliced (about 5 cups)
  

• Salt and freshly ground pepper
  

• ¼ cup grated Parmesan cheese
  

1.
In a large soup pot, simmer chicken (including back and neck), leeks, carrots, celery, oregano, broth, and 4 cups water for 45 minutes. Remove chicken and let cool; pull meat from bones, discarding bones. Strain broth; skim off grease.

2.
In a large saucepan, bring broth to a boil. Add pastina and cook 5 minutes. Add chicken and escarole and simmer 2 minutes, or until escarole is wilted. Season with salt and pepper to taste. Sprinkle 1 tablespoon grated cheese over each portion.

Prep: 10 minutes Cook: 20 minutes Serves: 4

This classic French potato soup is usually served cold, but it is just as good hot on a chilly day. Cooked chicken adds texture and makes this a main course.

• 2 tablespoons butter
  

• 4 medium leeks (white part only), chopped
  

• 1 ½ pounds all-purpose potatoes, peeled and diced
  

• 6 cups chicken broth
  

• 1 cup half-and-half or light cream
  

• 3 cups diced cooked chicken (about ¾ pound)
  

• ½
  teaspoon grated white pepper
  

• ⅛ teaspoon grated nutmeg Salt
  

• ¼ cup minced chives
  

1.
In a large saucepan, melt butter over medium-low heat. Add leeks and cook, stirring frequently, until softened, about 5 minutes. Add potatoes and 3 cups of broth. Bring to a boil over high heat. Reduce heat to medium and simmer, partially covered, until potatoes are tender, about 15 minutes.

2.
In batches, puree soup in a food processor until smooth. Return to saucepan and add remaining 3 cups broth, half-and-half, chicken, white pepper, and nutmeg. Season with salt to taste.

3.
If serving hot, return soup to a simmer. If serving cold, refrigerate at least 2 hours, until well chilled. Sprinkle each serving with chives.

Prep: 10 minutes Cook: 5 minutes Serves: 6

This is verdant soup to celebrate the first of the spring vegetables. It makes a lovely light first course.

• 8 cups chicken broth
  

• 1 teaspoon dried tarragon
  

• ½
  teaspoon grated lemon zest
  

• ¼ pound baby carrots or 3 slender carrots, cut into 1-inch lengths
  

• ¼ pound slender asparagus, cut into 1-inch diagonal pieces
  

• 3 ounces snow peas, strings removed
  

• ½ cup frozen baby green peas
  

• 12 ounces skinless, boneless chicken breasts, thinly sliced
  

• ½ cup thinly sliced scallions
  

• 1 tablespoon fresh lemon juice
  

• Salt and freshly ground pepper
  

1.
In a large saucepan, bring broth, tarragon, and lemon zest to a boil over high heat. Add carrots and cook 2 minutes. Add asparagus, snow peas, green peas, and chicken and simmer until chicken is tender and white, about 3 minutes.

2.
Stir in scallions and lemon juice. Season with salt and pepper to taste and serve.

Prep: 10 minutes Cook: 25 minutes Serves: 4

A classic Indian soup is here made so quickly and easily that you can serve it anytime.

• 3 tablespoons butter
  

• 1 medium onion, chopped
  

• 1 carrot, chopped
  

• 1 red bell pepper, chopped
  

• 1 celery rib, chopped
  

• 1 large tart apple, unpeeled, coarsely chopped
  

• 1 tablespoon curry powder
  

• ⅛ teaspoon ground cloves
  

• 4 cups chicken broth
  

• ½
  cup quick-cooking brown rice
  

• 2 cups diced cooked chicken
  

• 1 (14½-ounce) can stewed tomatoes
  

• Salt and freshly ground pepper
  

Prep: 30 minutes Cook: 1 hour 10 minutes Serves: 6

Prunes are traditional in this chicken and leek soup, and they add a pleasing hint of sweetness.

• 6 cups chicken broth
  

• 1 (3-pound) chicken, cut into 8 pieces
  

• 1 onion, quartered
  

• 1 carrot, cut into 1-inch pieces
  

• 1 celery rib, cut into 1-inch pieces
  

• ¼ cup parsley sprigs plus ¼ cup chopped parsley
  

• 1 bay leaf, broken
  

• 8 whole peppercorns
  

• 2 tablespoons butter
  

• 6 medium leeks (white and tender green), rinsed and sliced
  

• ¾ cup quick-cooking barley
  

• 6 pitted prunes Salt and freshly ground pepper
  

1.
In a large soup pot, combine broth, 4 cups of water, chicken (including back and neck), onion, carrot, celery, parsley sprigs, bay leaf, and peppercorns. Bring to a boil over high heat, skimming off foam as it rises to surface. Reduce heat to medium-low, cover pan, and simmer until chicken is tender and cooked through, about 45 minutes.

2.
Remove chicken from broth, let cool, and pull meat from bones, tearing it into bite-sized pieces. Strain broth, then skim off fat. (Or make a day ahead and refrigerate, then lift off solidified fat.)

3.
In a large saucepan, melt butter over medium-low heat. Add leeks, cover, and cook, stirring occasionally, until softened, about 5 minutes. Add reserved broth and barley. Bring to a boil, reduce heat to medium-low, and cook, partially covered, 15 minutes. Add prunes and chicken and simmer, uncovered, 5 minutes. Season with salt and pepper to taste. Stir in chopped parsley just before serving.