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Food

Chicken soups worth crowing about

By ELLEN FOLKMAN
Published December 27, 2006

Joan Otis wanted the recipe for the chicken artichoke soup served at Nordstrom's Cafe. Cindy Shea shares a recipe that she thinks is close. Richard Kimble responds to Sharon Bressen's request for a pickled yellow mustard beans recipe. Richard suggests serving the mustard beans as a relish, a meat accompaniment or in a salad. Jane Zep asked for a recipe for Greek chicken soup. Linda Garceau shares her recipe for avgolemono, Greek lemon egg soup. Linda notes that she adds finely chopped celery and carrots to her stock. It seems easy to make.

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Cream of Chicken and Artichoke Soup

For: Joan Otis of Tampa

From: Cindy Shea of Spring Hill

 1 whole young fryer chicken

3 1/2 quarts cold water

1 cup butter

1 cup diced onions

1 cup diced celery

1/2 cup diced red bell peppers

1/4 cup minced garlic

8 artichoke bottoms, sliced and uncooked (from a can)

1 cup flour

3 quarts reserved chicken stock

1 pint heavy whipping cream

1 cup sliced green onions

1 cup chopped parsley

1 tablespoon thyme

1 tablespoon basil

Salt and white pepper to taste

Louisiana hot sauce to taste

- Place fryer and water in a 2-gallon stockpot. If desired, add one quartered onion, 1 split head of garlic and 1 stalk of celery. Bring to a rolling boil and cook until chicken is tender and falling off bones.

Remove chicken and strain stock through a fine chinois or cheesecloth. Reserve 3 quarts of stock. Discard any vegetables used. Bone chicken and set aside.

- In same pot, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and artichokes. Saute 5 to 10 minutes or until vegetables are wilted and artichokes are tender. Whisk in flour, stirring constantly until white paste is made. Slowly add reserved chicken stock, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer, and cook 30 minutes.

- Stir in chicken and cream. Return to simmer, then add green onions, parsley, thyme and basil. Season with salt, white pepper and hot sauce to taste.

Makes 10 to 12 servings.

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Avgolemono (Lemon Egg Soup)

For: Jane Zep of Clearwater

From: Linda Garceau of Hudson

3-pound stewing chicken

3 quarts water

1 tablespoon salt

3/4 cup orzo pasta or rice

Avgolemono sauce:

4 whole eggs

1 tablespoon water

1/2 cup lemon juice

- Wash the chicken and cover with water. Add salt and cook on stovetop for 2 hours, until meat is tender.

- Remove chicken and add enough water to stock to yield 3 quarts liquid. Return to a boil and add pasta or rice. Boil gently for about 25 minutes.

- Prepare sauce by beating eggs and water until light and then adding the lemon juice, again beating to blend well. Slowly add 4 cups of the hot broth to egg mixture and then combine with rest of broth. Serve in small bowls.

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Mustard Beans

For: Sharon Bressen of Tarpon Springs

From: Richard Kimble of Tierra Verde

1 cup sugar

1/2 cup cider vinegar

3 tablespoons prepared mustard

1/2 teaspoon instant minced onion

1/4 teaspoon salt

1 (1-pound) can yellow wax beans, drained

- Combine all ingredients except beans; bring to boiling point, stirring to dissolve sugar. Add beans; simmer 5 minutes, uncovered. Cool. Cover and refrigerate overnight.

[Last modified December 26, 2006, 11:44:31]