Chicken Soup Consomme
Cooking time for this delicious chicken soup is 35-40 min.To cook it we need to take the following ingredients:6 cups low-sodium chicken broth,3 large egg whites,lightly beaten,3 egg shells,crushed,3 green onions,sliced thin,1 medium-size ripe tomato,cored and chopped,1 small carrot,peeled and sliced,half cup chopped parsley,half teaspoon each dried thyme or basil,crumbled,6 black peppercorns,1 bay leaf.
In a large heavy saucepan arrange all ingredients and bring to a boil over moderately high heat,whisking constantly-about 5-7 min.Adjust the heat so that the mixture simmers and cook uncovered for 30 min.Strain the consomme into a large heatproof bowl.Skim any fat from the surface and ladle into bowls.
Variations for chicken soup:Vegetable Consomme;Prepare as directed,but transfer the strained consomme into a clean large heavy saucepan and add the following finely chopped,peeled vegetables:1 small white turnip,1 small carrot, 1 small yellow onion ,and 1 small celery stalk.Simmer all ingredients uncovered,over low-heat until vegetables just tender-about 5 min.
Vegetable Consomme#2:Prepare as directed,but use 3 tomatoes instead of 1.Also peel,seed,and chop 2 additional medium size ripe tomatoes.Ladlethe conssome into soup bowls and top with chopped tomatoes,dividing the total amount evenly.
Jellied Consomme:Prepare as directed,then transfer 1 cup of the broth to a small bowl,and sprinkle 1 envelope unflavored gelatin over it;let soften for a few min.Bring the remaining consomme to a simmer in a clean large heavy saucepan over moderate heat.Stir in the gelatin mixture along with 2 tablespoons dry Madeira or cherry,and cook,stirring often,just until the gelatin dissolves-about 2-3 min.Transfer the consomme to a large heatproof bowl,cool to room temperature,cover,and regrigerate for 2 hours or until lightly set.Beat the consomme briskly with fork and serve in chilled bowl.
Chicken Soup with Escarole
Cooking time-about 30 min.For an even heartier soup,add a cup of cooked noodles or rice to this main course meal.
Ingredients:2 cups low-sodium chicken broth,2 cups water,1 skinned and boned chicken breast,2 medium-size carrots,peeled and chopped,2 medium-size stalks celery,chopped,1 yellow onion,chopped,1/4 cup minced parsley,1/8 teaspoon black pepper,1/2 pound escarole,spinach,trimmed,1 large tomato,peeled,cored,seeded and chopped
In a large saucepan over moderate heat,bring the chicken broth and water to a simmer.Add the chicken,carrots,celery,onion,parsley and pepper,cover with a lid,and cook until chicken is tender-about 20 min.remove the chicken and set aside.Stir the escarole and tomato into saucepan and simmer,uncovered for 5-10 min.When the chicken is cool enough to handle,cut it into 1/2-inch cubes,return it to the saucepan,and bring the soup to serving temperature-about 1 min.
Chicken Soup with Mint
Cooking time-15-16min.With a mixed salad and a slice of crusty bread,this chicken soup is complete meal.
Ingredients:1 tablespoon unsalted margarine,2 tablespoons flour,5 cups low-sodium chicken broth,1 teaspoon grated lemon rind,2 tablespoons lemon juice,1 cup cubed cooked light chicken meat,2 tablespoons minced fresh mint.
In a large saucepan,melt the margarine over the moderate heat;then blend in the flour and cook,stirring often,for 4 min.Slowly whisk in the chicken broth,add the lemon juice,and heat,stirring constantly,just the boiling point-about 5 min.
Adjust the heat so that the mixture simmers and cook,stirring occasionally,for 5 min.Add the chicken and cook 1 min more over low heat.Stir in the mint.See below video how to cook delicious chicken soup