Recipe: Southwest Chicken Soup

Here's an easy-to-make soup that will delight those who appreciate a bit more kick to this classic. Photo: Duane Pemberton

SEATTLE, March 15, 2013 – I love home made chicken soup and I find it even more enjoyable when it imparts one of my favorite flavors of the Southwest, chipoltle. This is an easy-to-make soup that will warm the body and the soul.

  • 1 whole chicken (4-5lb)
  • 1 gallon  of water
  • 4 bay leaves
  • 1/2 cup dried chipotle peppers – ground fine
  • 1/4 cup tablespoons kosher salt
  • 1/4 cup tablespoons black pepper
  • 1/4 cup of dried parsley
  • 6 cloves of garlic – smashed
  • 4 celery stalks (chopped or sliced)
  • 1/2 lb of carrots – sliced or chopped
  • 2 large onions – chopped
  • 1 teaspoon of cayenne pepper
  • 1 leek – sliced lengthwise
  • 1 handful of chopped Italian parsley
  • 1/4lb of pasta (optional)

SEE RELATED: Review: 2010 Pedroncelli Three Vineyards Cabernet Sauvignon

Fill large stock pot with water, add chicken, bay leaf, salt, pepper, dried parsley, garlic cloves, celery stalks, carrots, onions, cayenne and chipoltle pepper grounds. I use filtered water because - just like making good coffee - the better your water tastes from the start, the better tasting broth you’ll end up with.

Bring to a boil then turn down to medium-low heat and allow to simmer for an hour. Next, remove chicken from the pot- use forks to easily remove the meat like you would if you were making pulled pork - and then add the meat back into the pot and allow to slow simmer on low heat for 20 minutes. Now add the pasta and allow to simmer for another 10 minutes.

During these final10 minutes, place the leek slices on a grill using high heat (grill pan also works), until nice and caramelized – then cut into thin slices.

Finish off the soup with the chopped parsley.

SEE RELATED: Pan Seared Scallops with an Orange-Soy Chili Reduction

Wine pairing suggestions:
- Dry Gewurztraminer
- Dry Riesling
- Grüner Veltliner
- Verdejo
- Albarino

This article is the copyrighted property of the writer and Communities @ Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

More from Trekking down the “Wine Lifestyle”
blog comments powered by Disqus
Duane Pemberton

Duane Pemberton is a food and wine writer who is also the owner of Pemberton is also a well read automobile reviewer and critic, all of which incorporates into his travel, wine and food reviews.

Contact Duane Pemberton


Please enable pop-ups to use this feature, don't worry you can always turn them off later.

Question of the Day
Photo Galleries
Popular Threads
Powered by Disqus