Cilantro Chicken Soup: NaLoFooMo Recipe 3

I started with a whole, local, free-range chicken from Ernst Farms.

To make stock:

  • I had roasted the chicken earlier in the week, then, after we’d eaten all the easily-accessible bits…
  • Throw chicken carcass in crock pot. Cover with water and simmer on “low” overnight. (If you don’t have a crock pot, simmer on the stove for 2-3 hors on low.)
  • Strain the broth into a large pot. Pick over the bones and put the chicken back in the pot.
  • Add salt – about 1/2 tsp. per quart of stock.
  • This stock was so rich, I also added a little more plain water to make it a more normal broth strength. Still, it was richer in flavor and less salty than anything store-bought.

To make the soup, add:

  • One large potato, diced
  • 1 can black beans, drained and rinsed
  • 1 tomato, diced
  • 2-3 c chopped kale

Bring to a boil, reduce heat, and simmer until potatoes are done, about 15 minutes. Just before serving, add:

  • 3 Tbl minced fresh cilantro
  • 1-2 c. frozen corn kernels
  • a squeeze of lime juice (not local, but a nice touch)
  • ground red pepper to taste

The frozen corn will bring the temp of the soup down from scalding to merely “hot,” and that’s all the cooking it needs.


1 Comment

  1. December 7, 2007 at 12:09 pm

    […] Chicken-cilantro soup […]

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