Wednesday: Chicken Vegetable Soup with Ginger

Here’s my inspiration (as usual, found at Epicurious), as well as my personal editing (I’m taking out these parts of the published recipe, and adding in these parts), based on what I actually have on hand:

Chicken Vegetable Soup with Ginger

Bon Appétit  | June 1996

yield: 6 Main-Course Servings

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled, cubed
  • 1 large celery stalk with leaves, chopped
  • 6 cups canned low-salt chicken broth
  • 1 large russet, potato, peeled, cut into 1-inch pieces
  • 1 large yam (red-skinned sweet potato), peeled, cut into 1-inch pieces
  • 2 large parsnips, peeled, cubed
  • 2 cups broccoli florets (from about 1 large stalk)
  • 1 tablespoon chopped peeled fresh ginger
  • 1 10-ounce package 1 1/2 cups frozen corn kernels
  • 2 cups diced cooked 1 chicken breast
  • 1/3 cup chopped fresh parsley

Preparation:

  1. Heat oil in heavy large pot or Dutch oven over medium heat until shimmering.
  2. Add onion and cook until translucent, approximately 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add carrots and celery and cook until vegetables soften, about 5 minutes.
  3. Add Bring chicken broth and bring to simmer in heavy large pot or Dutch oven over high heat. Add potato, yam, onion, carrots, parsnips, broccoli, celery and ginger and bring to boil. Cover pot, reduce heat to medium and simmer soup until all vegetables are tender, about 30 minutes.
  4. Meanwhile, saute chicken in oil until cooked through. Remove to cutting board and cool slightly. Cut into 1/2-inch pieces.
  5. Purée soup in batches in blender with immersion blender just to chunky texture. Return soup to pot. Add corn and cooked chicken and simmer until corn is tender, about 5 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over low-heat before serving.)
  6. Ladle soup into bowls, sprinkle with chopped parsley and serve.

The Verdict:

The original recipe didn’t have any of the savory vegetables sauteing before adding in the chicken broth & boiling up the veggies together.  From my point of view, that’s the quickest way to a weird, tasteless soup.  I’m not sure what they were thinking when they wrote the recipe, but I was unwilling to try it as written.  Thus: probably the most editing I’ve done to any recipe thusfar.  I guess I’ve just watched far too much America’s Test Kitchen to skip this step!

I’m not sure Trav understood that the immersion blender was meant to be “just until chunky.”  It tasted great, but it was a weird shredded chicken chowder instead of a soup.  I had to divorce my mind from the idea that it resembled the canned cat food we feed our cats each day in order not to feel sick, but as soon as I was able to do that, it was fine.  I think we might skip the immersion blender altogether next time, or maybe just try it for 2 seconds and see if that thickens it without shredding it!

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