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Entries tagged with 'chicken soup'

Naomi Duguid's Coconut Sauce Noodles

Serious Eats Kate Williams 1 comment

Poached chicken plus broth and noodles is nothing new. Most of us eat chicken noodle soup on a more than regular basis throughout fall and winter. But Naomi Duguid's Coconut Sauce Noodles in Burma is far from ordinary. In its most basic form, egg noodles are boiled and then dressed with a thick soup of chicken, cracked coconut milk, and shallots. More

Sopa de Albóndigas de Pollo (Chicken Meatball Soup)

Serious Eats María del Mar Sacasa Post a comment

Forget chicken noodle soup, and matzoh for that matter. This Latin American soup has corn masa-based chicken meatballs spiked with culantro and mint. Once you go Latin... More

Mile End's Gribenes and Schmaltz

Serious Eats Kate Williams 1 comment

Schmaltz is a useful cooking fat to keep around the house; for our Cook the Book feature this week, it is used in Soup Mandel and Knishes. Keep the resulting Gribenes (fried chicken skin crackling) for snacks while you're cooking or toss them in a salad. If you don't have extra chicken skin hanging around the kitchen, call a butcher shop ahead of time and have them reserve it for you. More

Mile End's Soup Mandel

Serious Eats Kate Williams Post a comment

Serve these crackers on top of The Mile End Cookbook's Chicken Soup. More

Mile End's Chicken Soup with Soup Mandel

Serious Eats Kate Williams Post a comment

Once the calendar flips to September, my mind begins drifting to fall. It matters little what the thermometer reads, the post-Labor Day season is a time for apples, hearty greens, and, of course, chicken soup. For me, the magical elixir cures not only cold symptoms, but back-to-school (or work) jitters as well. In The Mile End Cookbook, Noah and Rae Bernamoff present a simple yet full-bodied and rich take on the classic. More

Real-Deal Tortilla Soup

Serious Eats J. Kenji López-Alt 16 comments

A hearty ancho chili-based soup with a mild heat balanced by sweet born and black beans. More

Spicy Chicken Noodle Soup with Lime and Ginger

Serious Eats J. Kenji López-Alt 11 comments

The end result is a soup that's as fortifying as the best chicken noodle, but with a bit of kick from its sour/sweet/pungent flavor profile. With nothing but a single burner, a chicken, and a few vegetables, you can pull together a good soup in about an hour. The first key is to make extracting flavor and gelatin from the chicken bones as easy as possible. This means chopping the carcass into very fine pieces. More

Cook the Book: Gondi, Chicken and Chickpea Dumplings in a Broth

Serious Eats Caroline Russock 3 comments

Janna Gur's The Book of New Israeli Food includes a chapter devoted to foods that are traditionally eaten on the sabbath in Israel. Some are familiar (chopped liver and chicken noodle soup) while others are a bit more exotic. Gondi, an Iranian-Jewish take on matzo ball soup, falls somewhere in between. Chicken soup with big, fluffy matzo meal dumplings is a Passover classic that has potential for greatness but also a tendency to be a little bland depending on your seasoning strategy. Gondi, on the other hand, is all about big, bold flavors. More

Dinner Tonight: Ancho Chicken Soup with Masa Dumplings

Serious Eats Blake Royer 3 comments

This chili-laced soup from Veracruz uses masa as a chewy dumpling—a Mexican version of chicken and dumplings. The heat from the chile and a squeeze of lime keep it refreshing enough even in summer, but I'm also filing this away for my next winter cold. More

Dinner Tonight: Lime Soup (Sopa de Lima)

Serious Eats Nick Kindelsperger 8 comments

The first meal in my new place after two weeks of crashing on couches should have been an excuse to go all out and do my gastronomic worst. But I was so tired after the moving process that all I... More

Dinner Tonight: Curried Chicken Soup with Carrots

Serious Eats Nick Kindelsperger Post a comment

I wasn’t sick, but I did have a lot of leftover chicken. For some unknown reason, I was struck by the need to make the most chickeny chicken soup possible. I had loads of onions and carrots and enough thick... More

Arthur Schwartz's Chicken Soup

Serious Eats The Serious Eats Team Post a comment

This chicken soup can be served alone as a clear broth or with the addition of matzo balls, kreplach, lukshen, or soup nuts (mandlen). It's adapted from Jewish Home Cooking by... More

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