Monday, August 6, 2012

Chicken Soups from Around the World!

Over the past year and a half Oliver and I have been working our way through a cookbook that his parents gave us, which was written by their friend, Cat Cohen, titled Chicken Soups from Around the World.  It is a compilation of 52 recipes for soup that contain some form of chicken and are typical for specific nations around the world (and some US regions).  We created the occasion Chicken Soup Wednesdays in an effort to complete one recipe per week (when feasible with our crazy schedules). As we went we colored in a world map that we printed to track our progress.  We also wrote our reviews of each of the recipes in the book and kept track of our favorites.  I wanted to share my top 3 recipes here on the Savory Lab so that you can take a little mini soup trip of your own!


And the gold goes to......


Hunsekjuttsuppe with Apples and Vegetables

This recipe is an easy-to-prepare light meal that balances sweet and savory flavors.  Who knew that apples and leaks would make such good soupfellows.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

3 Tbls butter
1 leek, white portion only, cleaned and thinly sliced
1carrot, diced
1 parsnip, diced
3 Tbls flour
4 cups chicken broth
2 medium Granny Smith or other tart apples, peeled, and sliced
1 1/2 cups cooked chicken meat, diced
Salt and white pepper, to taste

Melt butter in a saucepan and slowly saute leek, carrot and parsnip for a few minutes until they begin to soften but do not brown.
Stir in flour and cook for 5 minutes, stirring until well blended.
Add the broth, stirring vigorously.
Simmer gently for about 10 minutes or until soup is smooth and slightly thick.
Add apple slices and chicken meat, and simmer for about 10 minutes longer.
Season with salt and pepper.


Chicken Soup with Eggplant, Okra & Peanut Butter

My browser took me on a culinary safari to find this delightful soup from the other side of the world.  Smooth or chunky, it’s the peanuttiest.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

½ onion, chopped
3 cloves garlic, diced
1 cup eggplant, diced
1 oz olive oil
1 Tbls curry porder
1 tsp powdered chili
2 Tbls tomato paste (or 1 can tomato sauce)
1 cup chicken leftovers or thawed frozen breasts, sliced
5 cups chicken broth
1 cup peanut butter
1 can diced tomatoes
1 butternut, zucchini or other squash, diced
1 cup frozen okra
1 large potato, diced
1 oz. lime juice
Salt and pepper

In a flying pan sauté the onions, garlic and eggplant in olive oil. 
Add curry and chili powders and tomato paste. 
Add the chicken meat and sauté until the chicken is cooked. 
Put aside to let the flavors mingle. 
Put the chicken broth in a large soup pot and bring to a boil, then reduce to simmer.  Add the tomatoes, peanut butter, potato, and squash and stir well. 
Bring to another boil and then lower to simmer. 
Add the chicken mixture, lime juice, salt and pepper and cook for another 20 minutes. 


Chicken Rice Soup with Yogurt and Mint

Light and flavorful, this Middle Eastern recipe makes me feel healthy just thinking about it.  The creamy texture of the yogurt and hint of mint make this soup quite delightful.

Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins

1-2 cups chicken leftovers or thawed breast strips, sliced
1 onion, chopped
4 cloves garlic, minced
¼ cup parsley, chopped
3 celery stalks with greens, diced
1 carrot, finely diced
2 Tbls olive oil
5 cups chicken broth
½ cup uncooked rice
1 Tbls fresh or dried basil
1 Tbls fresh or dried oregano
Salt and pepper
1 cup zucchini, cubed
1 cup plain yogurt
1 egg
1 oz lemon juice
2 Tbls fresh or dried mint

Sauté the chicken meat, onions, garlic, parsley, celery, and carrots in olive oil for a few minutes in a large soup pot or Dutch oven. 
Add the broth, rice and spices. 
Bring to a boil, cover and simmer for 45 minutes. 
Add the zucchini during the last 10 of these minutes. 
Combine yogurt, egg and lemon juice in a bowl and beat well. 
Add a small amount of broth to the warm it slightly. 
Slowly add the yogurt mixture to the soup along with the mint, warm slowly and turn off the heat. 
Serve with warm pita bread or lavash and some beet-colored pickled turnips (I did not have these and it was still fantastic!). 

Thanks so much for the adventure Cat! And we plan on continuing on our weekly joy of Chicken Soup Wednesdays using recipes we find online until our map is completely filled in. Woohoo!