Friday, May 23, 2008

My Favorite Chicken Soup

The mistake a lot of people make with soup is dropping in their meat while the liquid is boiling, which shocks the proteins, making it tough and chewy. Let your soup come down to a simmer, with only a few more minutes left before the veggies are done, then give your meat just a few minutes of gentle cooking before you serve. The result is super tender.

    1 quart water
    4 bouillon cubes
    3 cloves garlic, thinly sliced
    3 zucchini
    2 cups green beans, chopped to 1/4"
    4 medium red potatoes, quartered
    2 cups baby carrots, cut in halves
    2 packs sliced white mushrooms
    2 pounds chicken breast or thigh meat, cut into 1" chunks
    1 can coconut milk
  1. Bring water to a boil. Add bouillon, carrots, potatoes, and garlic. Cook for five minutes, stirring occasionally.

  2. Reduce heat to a simmer. Cook five more minutes

  3. Add chicken, coconut milk, and mushrooms. Cook five minutes.

  4. Just before serving, add green beans.

Serves 3 dinners and 3 lunches