Tag Archives: chicken soup

This is ridiculously easy, and can be altered in many ways. Don’t feel like making the broth? Use store-bought chicken or vegetable broth instead. Are you vegan? Omit the chicken altogether, or replace with tempeh or tofu, and omit the fish sauce. Feel free to substitute the shiitakes with any other mushroom, or the snow peas with snap peas. Don’t like miso? Well, that ingredient I suggest not to mess with; it adds a sweet-salty, mild “funk” that is hard to achieve with other products. If you follow a gluten-free diet, choose a miso paste made with soy beans and/or rice (not barley; they even make miso out of chickpeas!), and use Tamari soy sauce, which is made without wheat.

2 quarts Thai-inspired chicken broth
1/2 cup white miso
1 1/2 teaspoons fish sauce
1 1/2 tablespoons soy sauce
2 chicken breasts, shredded (reserved from the Thai-inspired chicken broth)
8 oz shiitake mushrooms, thinly sliced (tops only)
9 oz snow peas, thinly sliced
Sriracha, for garnish (optional, but recommended)

1. Bring Thai-inspired chicken broth to a boil, and then reduce heat to medium-low.
2. Stir in white miso, fish sauce, and soy sauce.
3. Add chicken, shiitake mushrooms and snow peas and cook for about 5 minutes, or until heated through.
4. Garnish with sriracha, if you feel so inclined (and you should).

photo 3

There was little in my fridge to write home about, except for the makings of a mire poix–carrots, celery and onion. Oh, and in the freezer: chicken drumsticks that have been patiently awaiting my attention. Since I had nothing to do all day, I committed to making chicken soup.

After defrosting the legs, I browned them real good in the pot on all sides. Removed the legs, browned the veggies well, filled the pot with water, and added aromatics (garlic, parsley stems, peppercorns, etc.).

Simmered the stock and skimmed skimmed skimmed all the foamy crud that collected on the surface. About 20 minutes later, I removed the legs, pulled the meat off the bone and reserved for later; replaced the bones in the pot. After a couple of hours, I strained the whole bit.

Next, I transferred the stock to a clean pot, boiled thinly sliced carrots and celery, and, once cooked through, added the chicken meat.

I then seasoned the soup with salt, garnished with parsley, and cozied up on the couch with a steamy hot bowl. It was worth all the effort.