SILKY CHICKEN SOUP RECIPES

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SILKIE CHICKEN SOUP | CHINA SICHUAN FOOD



Silkie Chicken Soup | China Sichuan Food image

Healthy Chinese traditional Silkie chicken soup with red-dates, and dried small shitake mushrooms.

Provided by Elaine

Categories     Soup

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 7

1 silkie chicken
3~4 L water
10 to 12 red dates
1 inch root ginger (, smashed )
1 small cup of wolfberry (, optional )
salt (, to taste )
chopped green onion and coriander (, as needed )

Steps:

  • Wash the silkie chicken carefully to remove the impurities.
  • Add chicken in, place ginger, red dates and wolfberries. Load with 4 L water. 
  • Bring the content to a boiling. Remove any floats on the surface (skip this step if you are using a high pressure cooker). Slow durn the fire and simmer for 30 minutes. 
  • Add around 1.5 to 2.5 teaspoon of salt. Serve hot with chopped green onion and coriander as aromatics. 

Nutrition Facts : Calories 131 kcal, CarbohydrateContent 2 g, ProteinContent 10 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 42 mg, SodiumContent 1010 mg, ServingSize 1 serving

SILKY TORTILLA SOUP RECIPE | FOOD & WINE



Silky Tortilla Soup Recipe | Food & Wine image

Chef Rene Ortiz serves modernist Mexican dishes at La Condesa in Austin. His smoky, tomatoey tortilla soup is a bit simpler and more classic than many of his recipes, but it still has an innovative touch: It’s enriched with butter, not tortillas. Slideshow: More Delicious Chicken Soups 

Provided by Food & Wine

Total Time 1 hours 0 minutes

Yield 6 to 8

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
5 garlic cloves, thinly sliced
Kosher salt
1 1/2 pounds plum tomatoes, halved
4 chipotle chiles in adobo sauce, seeded and coarsely chopped
8 cups chicken stock
Canola oil, for frying
6 corn tortillas, halved and thinly sliced
1 stick unsalted butter, diced
4 cups shredded chicken, from one 2 1/4-pound rotisserie chicken
Crumbled queso fresco, dried chile and cilantro leaves, for garnish

Steps:

  • In a saucepan, heat the olive oil until shimmering. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring, until softened and starting to brown, 8 minutes. Stir in the tomatoes, chipotle chiles and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes are very soft, 30 minutes.
  • Meanwhile, in a skillet, heat 1/4 inch of canola oil. Add half of the tortilla strips and fry over moderate heat, stirring, until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the strips to paper towels. Season with salt. Repeat with the remaining strips.
  • Carefully ladle half of the soup into a blender and add half of the butter. Puree until smooth. Pour the pureed soup into a large saucepan. Repeat with the remaining soup and butter. Stir in the shredded chicken and gently reheat the soup. Season with salt.
  • Serve the soup in bowls, garnishing with queso fresco, chile, cilantro and tortilla strips.

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