Ingredients for Mix Match Chicken Soup
- Whole Chickens
- 2 large carrots, chopped
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1/2 cup chopped fresh parsley
- 2 bay leaves
- Black Peppercorns
- Kosher Salt
- Fresh Corn Kernels
- Cherry Tomatoes
- 1 (15 oz) can black beans (rinsed and drained, Tortilla Soup)
- Jalapenos
- 2 tbsp lime juice (Tortilla Soup)
- 1/4 cup chopped cilantro (Tortilla Soup)
- Kosher Salt & Freshly Ground Black Pepper
- Tortilla chips (Tortilla Soup, garnish)
- Sharp White Cheddar Cheese
- Baby Bok Choy
- Shiitake Mushrooms
- 2 scallions, sliced (Shiitake-Egg Drop Soup)
- Low Sodium Soy Sauce
- Rice Wine Vinegar
- 1 tsp sesame oil (Shiitake-Egg Drop Soup)
- 2 large eggs (Shiitake-Egg Drop Soup)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces (Asparagus-Spinach Soup)
- Baby Spinach
- Fresh Lemon Juice
- 1/4 cup heavy cream (Asparagus-Spinach Soup)
- 1 tbsp chopped fresh dill (Asparagus-Spinach Soup)
- 1 tbsp chopped fresh basil (Asparagus-Spinach Soup)
- Olive oil (Asparagus-Spinach Soup, garnish)
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How to Make Mix Match Chicken Soup
- **Make the Basic Chicken Soup:** Place 1.5 lbs bone-in chicken pieces and a chicken backbone in a large stockpot.
- Add 2 large carrots (chopped), 1 large onion (chopped), 2 celery stalks (chopped), 1/2 cup chopped fresh parsley, 2 bay leaves, 1 tsp black peppercorns, and 1 tbsp salt.
- Add 16 cups of water and bring to a boil over high heat.
- Reduce heat to a simmer, skimming off any foam that rises to the surface.
- Simmer for 1 hour, or until chicken is cooked through and broth is slightly reduced.
- Remove chicken from the pot and let cool slightly.
- Once cool enough to handle, shred the chicken, discarding skin and bones.
- Strain the broth through a fine-mesh sieve into a clean stockpot, discarding solids.
- Skim off excess fat from the surface of the broth.
- Return shredded chicken to the broth.
- **Choose Your Adventure!** Select one of the following variations and follow the instructions:
- **Tortilla Soup:** Add 1 cup frozen corn, 1 (14.5 oz) can diced tomatoes (undrained), 1 (15 oz) can black beans (rinsed and drained), and 1-2 jalapeños (minced, to taste) to the hot broth. Simmer for 2 minutes, until corn and jalapeño are tender. Stir in 2 tbsp lime juice, 1/4 cup chopped cilantro, and salt and pepper to taste. Garnish with lime wedges, cilantro, tortilla chips, and cheddar cheese.
- **Shiitake-Egg Drop Soup:** Add 1 cup sliced shiitake mushrooms, 1 cup chopped bok choy, 2 scallions (sliced), 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil to the hot broth. Simmer for 3 minutes, until bok choy and mushrooms are tender. Whisk 2 large eggs lightly and slowly drizzle them into the soup while stirring gently until set. Season with additional soy sauce and vinegar to taste. Garnish with sliced scallions.
- **Asparagus-Spinach Soup:** Add 1 bunch asparagus (trimmed and cut into 1-inch pieces) to the hot broth. Simmer for 3 minutes, until asparagus is tender. Remove from heat and stir in 5 oz fresh spinach, 1 tbsp lemon juice, 1/4 cup heavy cream, 1 tbsp chopped fresh dill, and 1 tbsp chopped fresh basil. Stir until spinach wilts. Season with salt and pepper to taste. Garnish with fresh herbs and a drizzle of olive oil.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
32g
Fat
43g
Carbs
13g
