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Simple Soups BY BRUNO MAYNEZ

Chicken Noodle Soup

Ingredients

4 cups chicken stock, homemade or store-bought

3/4 cup diced onion

3/4 cup diced celery

1 tablespoon minced garlic

2 ounces dried egg noodles, cooked to al dente

1/2 teaspoon finely chopped fresh tarragon leaves

2 teaspoons finely chopped fresh parsley leaves

Lemon halves, for serving

Recipe

Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.

Chicken Tortilla Soup

Ingredients

2 tablespoons vegetable oil

1 small onion, diced

2 tablespoons minced garlic

2 jalapenos, finely diced

6 cups low-sodium chicken broth

One 14.5-ounce can fire-roasted diced tomatoes

One 14.5-ounce can black beans, rinsed and drained

3 chicken breasts, boneless and skinless

2 limes, juiced, plus wedges for garnish

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

One 8-inch flour tortilla, grilled, cut into thin strips

1 avocado, pitted, sliced

1 cup shredded Monterey cheese

Recipe

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapeƱos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Tom Kha

Ingredients

1 tablespoon vegetable oil

1 onion, thinly sliced

2 cloves garlic, minced

2 tablespoons green curry paste

6 cups low-sodium chicken broth

1 15-ounce can coconut milk

1 tablespoon fish sauce, plus more to taste

2 red bell peppers, thinly sliced

4 ounces thin rice noodles, broken into pieces

2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise

1 tablespoon fresh lime juice, plus more to taste

1 cup roughly chopped fresh cilantro

Recipe

Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

Created By
Bruno Maynez
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