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)
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.
Wine pairing suggestions:
- Dry Gewurztraminer
- Dry Riesling
- Grüner Veltliner
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