Soupe de poulet et variantes

Ingrédients

• 1 whole chicken cut into pieces, preferably pasture raised
• 2 bay leaves
• 2 onions, halved
• 2 carrots, cut in large chunks
• 2 celery stalks, cut in large chunks
• 2 onions cut into thin 1/4 moons
• 2 carrots sliced in 1/2 lengthwise and cut into 1/2 moons
• 2 stalks celery thinly sliced
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• Olive oil
• 1 teaspoon tomato paste
• Salt
• Handful of fresh chopped oregano, thyme and/or dill
• Juice and zest of one lemon
• Fresh cracked black pepper
• Chili flake to taste
• 2 cups cooked pasta (orzo and fusilli both work well)
• Juice and zest of one lime
• Chipotle chili paste from can of chili in adobo to taste
• Avocado, cut into cubes
• Jalapeños, diced
• Oregano, chopped
• Good quality tortilla chips or homemade Baked Tortilla Chips (added at table)
• Substitute kaffir lime leaf for bay leaf.
• 1/2 pound shiitake mushrooms, sliced and sauteed
• 2 garlic cloves, sliced and sauteed
• 1 inch piece of ginger, grated
• Cilantro, leaves picked off stems
• Juice and zest of one lime
• Coconut aminos + asian chili paste to taste

Préparation

1. 1

   Preheat oven to broil.

2. 2

   Place chicken into large pot. Cover with water and bring to a boil over high heat. Remove chicken pieces with tongs and discard water. Wash any foam from pot and put chicken back into pot. If stock is still cloudy repeat a second time.

3. 3

   Add vegetables for stock to chicken pieces and add just enough water to cover (About 3 quarts) and a few generous pinches of salt. Simmer on stove over low heat until chicken is falling off the bone - about 1 to 1 ½ hours careful not to boil (boiling = cloudy broth).

4. 4

   While chicken is cooking mix sliced vegetables with a generous drizzle of olive oil, coriander, turmeric and a couple pinches of salt on a large parchment lined sheet pan. Place under broiler keeping a close eye on vegetables. You want them to char around the edges but not to burn. Remove from oven and set aside once they are dark and crisp around the edges.

5. 5

   When chicken has cooked remove pieces from pot with tongs and let cool. Strain stock through cheesecloth and discard solids.

6. 6

   Add tomato paste to broth and season to taste with desired flavorings.

7. 7

   When chicken is cool enough to handle discard skin and pick meat from bones. You can keep bones in container in freezer for use in broth another time.

8. 8

   If serving in individual bowls, divide chicken and vegetables between bowls and ladle hot broth over the top. Or, mix chicken and vegetables together in pot for people to serve themselves.