Thai-Style Chicken Soup

Chicken soup comforts both body and soul. So it is no surprise that many cultures around the world have their own version; unique with the varying preparations, ingredients and seasonings to account for the world of difference. In my kitchen you'll often find one of these chicken soup recipes simmering away on the stove:

Avgolemono - Greek Lemon Soup

Green Posole with Chicken

Coconut Green Curry Soup

plus an Indian-style Chicken Coconut Curry Soup, and our all-time favorite Mexican Chicken Taco Soup (I can't believe I haven't posted a recipe for this one yet). This month's interest in ginger nudged me toward a Thai-style version of chicken soup with coconut milk. This chicken soup was fast, flavorful and carried enough of a "zip" from the Tom Yum  sauce to keep RL smiling. 

My fridge and freezer usually hold a few containers of cooked chicken, left after roasting a whole bird, pulled from a purchased deli chicken or after I precook a batch of chicken thighs. Chicken soups and chicken enchiladas benefit from this versatile ready-to-use ingredient. 

What's your favorite use of already cooked chicken?  

Thai-Style Chicken Soup

yields 4 servings

2 fat cloves garlic, peeled & minced
2-inch piece ginger root, peeled & minced or shredded
2 TBS canola oil
1 TBS brown sugar
1 tsp Tom Yum sauce or a Thai curry paste (adjust for your level of spicy heat)
1 TBS Thai fish sauce 
1 TBS Gourmet Garden Thai seasoning paste (or 1 tsp each dried cilantro & basil)
1 small onion, peeled & chopped
1 cup red pepper, cored & chopped
1 fat carrot, peeled & sliced thin into rounds
2 ribs celery, strings discarded and stalks chopped
2 cups cooked chicken, chopped
1 can (15-oz) low-sodium chicken broth 
1 can (15-oz) coconut milk (NOT coconut cream!)
2 to 3 heads baby bok choy, cleaned & chopped
salt and pepper to taste
lime wedges for serving

Use a wide-bladed knife or bench scraper to mash the garlic and ginger together into a paste. Heat the canola oil in a medium, heavy-bottomed pot and saute the ginger-garlic mash for a minute or two until aromatic. 

Stir in the brown sugar, Tom Yum sauce, fish sauce and Thai seasoning paste.

Add the chopped onions, red pepper, carrot & celery. Stir to coat and saute for another minute. Add the chicken and stir some more to coat.

Add the chicken broth and coconut milk and bring to a barely bubbling simmer. Taste and adjust seasonings as necessary. Add the baby bok choy and cook for a minute or two until just tender. Ladle into bowls and enjoy at once.

Notes: 
1. Offer lime or lemon wedges to add a citrus pop to each bowl.
2. For hungry appetites, offer a small bowl of rice alongside. The solids are always finished first and the remaining soup liquid works well as a sauce for the rice.   

Moroccan Chicken with Lemon, Green Olives & Capers

Chicken thighs, massaged with a Moroccan medley of spices, browned in a splash of oil and nestled in a pool of broth for stovetop braising yield a flavorful, succulent entree. Top the dish with a tangy lemony sauce and shazam! this becomes another weeknight favorite. It won't win top honors for beauty, but with some creative plating it might appear at a company dinner or two in the future.

When rushed for time I've prepared this in the pressure cooker, but feel more in control of the results with stovetop braising. Either way, Moroccan Chicken is a surprisingly tasty dinner item; much more than the sum of its parts. What more could you ask of the ubiquitous chicken thigh?

Photo: Braised chicken thighs on a bed of raw kale

Photo: Braised chicken thighs with lemon, olive & caper sauce

Moroccan Chicken

serves 2-4

Moroccan Spice Rub

1/2 tsp salt

1/2 tsp ground cumin

1/2 tsp ground ginger

1/4 tsp ground coriander

1/4 tsp cinnamon

1/4 tsp red pepper flakes

4 large chicken thighs, bone-in & skin-on
1 TBS olive oil

1/2 cup onion, finely chopped

2 TBS minced or mashed garlic cloves

1 cup low-sodium chicken broth

1/4 cup lemon juice

1 heaping TBS capers

1/2 cup pimento-stuffed green olives, chopped in large chunks

1 scant TBS cornstarch (as needed)

4 cups kale, julienned for serving (optional)

Cooked couscous or wild rice mixture for serving (optional)

For the Chicken

• Combine the spice rub ingredients and rub the mixture over both sides of the chicken. Set aside for 10-15 minutes while you assemble and chop the remaining ingredients. 
• Heat the oil in a skillet over medium-high heat. Sear the thighs on both sides until lightly browned, about 5-6 minutes total. Remove to a plate; set aside.
• Remove all but a tablespoon of fat from the skillet; add the onion and garlic and cook for a minute or two until the onion softens. Add the chicken broth. Place the thighs back in the skillet, presentation side up; cover and cook over medium-low heat until chicken is no longer pink, about 30 minutes.

To Finish

• Line a serving bowl or rimmed platter with the julienned kale (if using). Place the cooked thighs on the kale and hold in a warm oven (or cover with foil to keep warm) while finishing the sauce.
• Stir in the lemon juice, capers and olives. Bring to a boil, uncovered, over medium-high heat, and reduce to thicken slightly and concentrate the cooking liquid. (Add a slurry of cornstarch dissolved in cold water as needed to thicken sauce if desired.)
• Pour the sauce over and around the chicken and serve accompanied with flavorful couscous or herbed rice. 

Chicken Lasagna with Greens, Mushrooms & Walnuts

Have you heard? lasagna is the next big food trend. Really?! No, I didn't make that up. I read that startling information online this week as Taste predicted 2018 will be "The Year of Lasagna." Well, for once I am on trend with my recent pan of a creamy white chicken lasagna served with a dollop of red sauce on the side. Mmmmm, I can't help but smile in contentment while remembering the flavors of this favorite comfort food. I won't make any claims for healthy eating with this recipe, just a promise of irresistible palate-pleasing layers of rich, creamy deliciousness. 

Do you remember your first pan of lasagna? Old school lasagna with red sauce might have been one of my first kitchen achievements as a new bride, along with spaghetti & meatballs, Irene's tuna cashew casserole, and a handful of taco and enchilada concoctions. The tuna casserole dropped off the menu decades ago, and my lasagna casseroles have strayed markedly away from the more traditional. Nonetheless, winter weather still calls for a tempting pan of baked pasta.  

Well-suited for a weeknight meal, or for make-ahead cooking on the weekend to serve later in the week or freeze, this white-sauced chicken lasagna merits repeat appearances. Make a double batch, you will love the convenience of a ziploc bag filled with frozen individual servings to reheat on a busy weeknight. Yes, it's that good and shines as a quicker version of similar but more time consuming recipes. Use no-cook pasta sheets to eliminate one messy step; Italian seasoned chicken sausage will take less time to prep than chicken pieces; and a jar of sauce can substitute for your own homemade red sauce. I won't judge. 

The lasagna tastes decadently rich and satisfying enough so one 8"x8" dish provides six servings for the two of us. It's freezer-friendly after baking, with individual servings wrapped in plastic wrap, and then a wrap of aluminum foil. I defrost, unwrap and place in individual ovenproof dishes to reheat in the oven. Cover and bake until warmed completely through, then uncover and bake a bit longer to bubble the cheese and crisp up the top. Yum.  

Chicken Lasagna with Greens, Mushrooms & Walnuts

serves 4-6

6 small no-cook lasagna noodles
1 cup ricotta, whipped with a fork to loosen
4 cups fresh spinach, cleaned & rough chopped
1 cup walnut pieces, rough chopped
1 lb Italian chicken sausage, cooked or 2 cups cooked thigh meat
2 cups mozzarella cheese, shredded
1 cup fresh Parmesan cheese, shredded
*Mushroom Bechamel Sauce (see below)
2 cups prepared red pasta sauce (optional accompaniment) 

1. Preheat the oven to 350 F. Set out the ingredients and lightly coat an 8x8 baking dish with cooking spray. Set aside.
2. Prepare the sauce and set aside.
3. To Assemble: Spread a scant cup of sauce evenly across the bottom of the baking dish. Arrange 2 or 3 lasagna noodles on top of the sauce, covering without overlapping. Dollop 1/2 of the ricotta on top of the noodles, spreading it around somewhat; next scatter 1/2 of the spinach. Sprinkle with 1/2 of the nuts, 1/2 of the chicken and finish with 1/3 of the cheeses. 
4. Cover with half of the remaining sauce and repeat the layers. Top with the remaining pasta, sauce and cheeses.
5. Cover with aluminum foil, place in the oven and bake for 40 minutes. Uncover and bake for 15 minutes longer until golden and bubbly. OR place under the broiler for several minutes until lightly browned in spots. Let rest for 10+ minutes before serving to firm up.
6. Use a wide spatula to serve, accompanied with warmed red pasta sauce if you choose.

Mushroom Behamel Sauce

1/4 cup butter

2 cloves garlic, mashed

1/2 lb cremini mushrooms, sliced thin

6 fat green spring onions, minced

1/4 cup flour

1 cup low-sodium chicken broth

2 cups whole milk, lukewarm

1 tsp dried basil

1 tsp dried oregano

1/8 tsp fresh nutmeg

Salt and white pepper, to taste

1. Melt butter over medium heat in a saucepan. Add garlic, mushrooms & onions and cook 4-5 minutes until onions are translucent and tender. 
2. Sprinkle in flour and cook until flour is incorporated and lightly browned, whisking constantly.
3. In small increments, gradually whisk in the chicken broth and milk and cook until slightly thickened, whisking constantly as it cooks. (The sauce should be loose, not a heavy paste!) Add the basil, oregano and nutmeg; stir to incorporate. Taste; season with salt and pepper to taste. Set aside while preparing the lasagna ingredients. 

White Bean Chicken Chili - a quick version

This recipe is a speedier chicken version of Chile Verde, a boat or shoreside favorite when I have time to cook from scratch. However roasting chiles and tomatillos, slowly simmering chicken pieces, soaking and cooking dried beans and grilling fresh corn doesn't work when you want dinner soon... like right now... "is dinner ready yet?" soon. This week I pulled a container of White Bean Chicken Chili out of the freezer and looked like a hero when a quick meal was in order. 

I've found that the flavors mellow and deepen when the chili is cooled and reheated, a tasty bonus when making a double batch to freeze. You might want to add additional chicken broth or maybe some green taco or enchilada sauce if the chili thickens too much after a day or two in the fridge, or decide to use the thicker chili as a terrific taco and enchilada filling. Fill some crispy, store-bought tortilla chip scoops with thick chili for an easy appetizer, or griddle some cheese and chili-filled quesadillas for lunch. Yummy! 

Photo: White Bean Chicken Chili topped with a dollop of sour cream and a drizzle of green enchilada sauce.

What's your favorite chili recipe? I have too many favorites to pick just one, but this recipe certainly rates two thumbs up for Quick and Tasty.

White Bean Chicken Chili

based on a recipe at epicurious (link)

4 servings, but you will want to double the recipe for tasty leftovers, or to have some to freeze.

Ingredients:
1 Tablespoon olive oil
1/2 medium yellow onion, small dice
2 garlic cloves, minced or pressed
1 teaspoon chili powder (Penzey's Chili 3000 preferred)
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1/2 teaspoon ground chipotle pepper
1 teaspoon smoked paprika
2 Poblano chiles, roasted, deseeded & chopped (or canned chiles)
6 chicken thighs, cooked & shredded (or use rotisserie chicken) 
1 cup frozen corn kernels
3 cans (15-oz) cannellini beans, drained & rinsed
2+ cups low-salt chicken broth
salt and white pepper, to taste (optional)
1/4 cup Mexican crema (optional)

Topping suggestions:
fresh salsa:tomato/cilantro/green onion/lime
fresh cilantro
grated pepper jack or cheddar cheese
avocado chunks
sour cream
lime wedges
hot sauce (green Tabasco preferred) 
corn tortilla strips 

Directions:

1. Use a medium pot and heat the olive oil. Cook the onion until softened. 
2. Add the next 6 ingredients, garlic through smoked paprika, and heat until fragrant. 
3. Toss in the chopped chiles and shredded chicken, turning to coat all with the spice mixture. Cook for a few minutes, adding more olive oil if the pot begin to dry out.
4. Add the corn, beans, and 2 cups of chicken broth to the pot; bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Taste and adjust seasonings to taste, adding salt and white pepper if desired.
5. Mash some of the beans to thicken the chili somewhat. Stir in the crema, if using, and add more chicken broth if you want a soupier chili.
6. Let the chili sit to blend the flavors, reheating gently to serve with a variety of toppings.

Notes: 

• Like so many other soups and chilis, this chili will thicken and develop a deeper, more mellow flavor after an overnight rest in the fridge.
• Adding a few Tablespoons of lime juice or green enchilada sauce to the pot offers a popular flavor adjustment.
• Add more broth for a looser mix to create a delicious southwestern soup.
• Serve the chili over cooked rice or potatoes for a heartier dish. 

Chicken with Fennel and Oranges

The classic Spanish/Moroccan/Sicilian combination of oranges and fennel contributes mightily to brightening up the monotone gray days of winter. No, it can't add blue skies and sunshine, but oranges add color and a bright citrusy flavor, while aromatic fennel provides texture and a mild licoricey note. Add some sweet, anise-flavored Pernod and oh my! there's something special happening here.  

Fennel and citrus play nicely together, but while we enjoy them both separately, I don't often think to pair them. I have served oranges and fennel together in an Orange, Fennel and Olive Salad, 

or occasionally afloat as a stovetop preparation for freshly-caught Halibut Sicilian Style. 

Then a colorful Pinterest photo brought me to a recipe for this chicken dish. Lucky me! it's a winner straight from the oven, then later in the week shredded in a rice bowl and finally diced in a stovetop hash.  

  

Spring seems ever so far over the horizon, some big page flips of the calendar away, but meanwhile this entree will brighten up Seattle's occasional gray wintery days.  

Oven-Roasted Orange Chicken with Fennel

inspired by a Pinterest link from Foolproof Living, who adapted a recipe from Ottolenghi's Jerusalem.

Marinade:

1/3 cup Pernod

4 tablespoons olive oil

3 tablespoons orange juice (I used an orange mango mix)

3 tablespoon lemon juice

2 tablespoons grainy mustard (I used smooth Dijon)

3 tablespoons brown sugar

2 teaspoons salt

1 1/2 teaspoons black pepper

2 1/2 lb. chicken thighs

2 fennel bulbs; washed, cored and cut into fat wedges

3 oranges or 6 clementines, sliced into thin rounds

1 teaspoon dried thyme

1 teaspoon dried fennel seeds

bouquet of fennel fronds for garnish

For the Marinade:

Mix Pernod, olive oil, orange juice, lemon juice, mustard, brown sugar, salt and pepper in a large ziplok bag.

Dry the chicken thighs with paper towel. Place chicken thighs, fennel wedges, orange slices, thyme, and fennel seeds into the bag of marinade; toss to coat. Refrigerate and let it marinade at least for 2 hours or overnight.

To Cook:

Pre-heat the oven to 475 F Degrees. 

Place the chicken thighs, presentation side up, in a single layer, into a large ovenproof glass pan. Arrange the fennel wedges and orange slices over and around the chicken thighs. Pour the marinade over all. Cook, uncovered, in the preheated 475 F oven until juices run clear, about 45 minutes.

Use a slotted spoon and move the chicken thighs, fennel wedges, and orange slices onto a warmed serving plate. Cover and keep warm; set aside.

Pour the juices into a small wide skillet or pan and bring to a boil over medium-high heat. Lower the heat and simmer until somewhat thickened and reduced to 1/2 cup.

To Serve:

Place a serving of rice on each serving plate, top with chicken and drizzle some sauce over the top. Garnish with fennel fronds and serve.

Enjoy.

Or... serve on the warmed platter with a pitcher of sauce on the side. Wild rice pilaf makes a tasty accompaniment.

Coq Au Vin

Chicken in Red Wine

Coq au Vin - it sounds a bit fancy schmancy, but everything sounds fancy in French. It is really just chicken braised low and slow in wine. A winey chicken stew. Classic old-school Coq au Vin recipes might include all parts of the chicken, a rooster actually, including the feet and the blood for thickening. It might call for marinating the fowl overnight in red wine, perhaps add a touch of cognac or brandy along the way. Feet and blood?! no thanks. Welcome to 2017 and a modified, simplified version of Coq au Vin... much simpler. 

Winter weather tends to focus my food cravings on warming comfort food. A light dusting of snow highlighted the yard this morning and the forecast calls for a near-term cooling trend. Brrrr, it's getting downright chilly in Western Washington. Bring on the comfort food! Coq au Vin was today's choice, easy to prepare after a leisurely breakfast and ready to enjoy before the 1:25 kickoff in today's football game. Reheated later tonight or tomorrow, the flavors will further mellow and this dish will taste even better. 

Why specify chicken thighs? It is so easy to overcook chicken breasts, resulting in a dry, leathery, barely edible toughness. Chicken thighs are a better choice for braising since they are more flavorful, more tender, and stay moist longer than chicken breasts. 
  

Nonetheless it is important to use a low heat setting to ensure a barely simmering liquid. The lowest setting on my electric cooktop adds too much heat, requiring two metal 'flame-tamers' (heat diffusers) to raise the pot above the element coils.    

Coq au Vin offers moist and succulent chicken thighs, the savory umami of bacon, the texture of flavorful meaty mushrooms, and a savory spicy wine sauce. Mmmmmmm, what's not to like?

Coq Au Vin

serves 2+

4 to 6 large chicken thighs (preferably not skinless, boneless)
Salt and freshly ground pepper
1/3 cup all-purpose flour, for dusting
2 Tablespoons olive oil
3 cups hearty red wine (Pinot Noir, Merlot etc.)
2 carrots, cut in large chunks 
1 large yellow onion, cut in large pieces
2 cloves garlic, crushed
6 sprigs fresh thyme
1 large bay leaf
1 Tablespoon tomato paste
1 cup low-sodium chicken stock or broth

1 cup thick, meaty bacon, cut crosswise into strips
1/2 pound crimini mushrooms, halved or quartered
2 green onions, chopped
Finishing salt (optional)

Heat the olive oil in a deep cast iron skillet or Dutch oven over medium heat. Season the chicken with salt and pepper; dust each thigh completely with flour and shake off excess. Brown the chicken on each side until golden brown, about 10 minutes; remove from the pan and set aside.

Deglaze the pot with 1 cup of the wine, scraping up any brown bits from the bottom. Add the carrots, onion, garlic, thyme, bay leaf; stir in the tomato paste, chicken stock and the remaining wine. Return the browned chicken to the liquid in the pot; cover and gently simmer over low heat for 1 hour, turning once or twice.

While the chicken simmers, use a second large skillet and cook the bacon until golden and crisp. Remove with a slotted spoon and set aside, reserving the fat. Add the mushroom halves to the fat in the pan and cook until browned; season well with salt and pepper. Add a bit more olive oil (or butter, if you prefer) to the pan if needed. 

Lift the chicken out of the liquid and set aside. Strain the solids out of the braising liquid and discard those spent vegetables. Simmer the sauce until reduced and thickened to a sauce-like consistency.* Return the chicken to the pan to reheat. Taste and adjust sauce seasonings. 

Add the crispy bacon strips, cooked mushrooms and chopped green onions back into the pot with the chicken.

Arrange the chicken on a platter and spoon the sauce over the top, or serve in shallow bowls for individual servings. Sprinkle sparingly with a finishing salt (optional) Serve as a stew with crusty French bread, or over egg noodles or potatoes. 

Notes:
*If the sauce is too thin after reducing for 15 to 20 minutes, rub equal quantities of flour and butter together with your fingers and add to the pot, one tablespoon at a time, then continue cooking. 
*If there isn't enough liquid before reducing, add more chicken stock to the pan and carry on.

Soba Noodle Salad with Chicken and Vegetables

Buckwheat soba noodles plus chicken and assorted vegetables equals a whole-meal salad with an abundance of tastes and textures. Yum!

A new medication has radically changed my tastebuds, making cooking and meal planning a whole new adventure. Citrus bites, too harshly acidic. Shrimp tastes metallic and no longer pleases. My favorite chile peppers and sriracha sauce now burn my mouth. Even coffee seems too bitter to enjoy. Aaaargh! So I'm playing with different spices, fearlessly swapping out ingredients in recipes old and new, and occasionally have to resort to a bowl of cereal for dinner when the new approach does not work. RL  hasn't complained yet, so the process continues. What a perfect time to work my way through my new Patricia Wells cookbook, Salad as a Meal: fresh ingredients, healthy eating, and an opportunity to tailor a new recipe to my taste.

I skimmed the chapters, glanced at the index and found many tempting choices. Buckwheat soba noodles and chicken sounded interesting, so I began with my own version of Wells' "Chicken and Soba Noodles with Ginger-Peanut Sauce". Swapping peanut sauce for peanut butter and adding 3 cups of chopped raw vegetables were the major changes. Cilantro has now joined parsley on my new list of Not-So-Good herbs, so I will omit it in the future.

 Visually interesting, this colorful Asian noodle dish rated two thumbs up today at lunch. The sauce pleasantly surprised my tastebuds with layers of flavor; sweet, sour, salty, faintly bitter and perhaps even a hint of umami (savory/meaty) as well. Smooth buckwheat noodles contrasted nicely with the assorted vegetables and peanuts for crunchy, toothsome bites, and it all came together quickly with ingredients already on hand. Win! It might even be healthy, but today it was all about the taste.

Half a package of noodles filled two bowls at lunch with enough left for another meal, or to use as filling for Asian pancakes or Thai spring rolls.

Slivered chicken, cilantro, onion, red pepper, cucumber, and cabbage are ready to go.  

4-minute noodles plus vegetables and an Asian sauce 

One lunch noodle bowl and a platter of leftovers to enjoy a another meal.

Soba Noodle Salad with Chicken & Vegetables

Adapted from Salad as a Meal by Patricia Wells

yields about 4 servings

Sauce:

6 Tbs tamari or other Japanese soy sauce

2 Tbs sesame oil

1 Tbs sweet Thai peanut sauce (optional)

4 Tbs seasoned Japanese rice vinegar

1 Tbs grated fresh ginger (or Gourmet Gardens ginger in a tube)

1 Tbs Gourmet Gardens lemongrass (optional)

2 cloves garlic, peeled & pressed or minced

1+ Tbs mirin (optional)

1 Tbs lime juice, more if needed as a finish

6-oz soba noodles (about ½ a package for me)

1 cup shredded cooked chicken (about 4 small thighs)

3 fat scallions, green and white parts, sliced thin

2-3 cups sliced raw vegetables of your choice (cabbage, carrots, cucumber, peppers, etc.)

2 Tbs toasted sesame seeds, white or black

handful of salted peanuts, chopped

handful of fresh cilantro leaves 

1. Whisk together the sauce ingredients; taste and adjust as needed (RL added lime juice to his bowl). Place in a large, shallow bowl and set aside.
2. Add the soba noodles to a large pot of salted, boiling water; stir to prevent noodles from sticking. Cook according to the package directions until tender, about 4 minutes – keep an eye on the pot and adjust heat to avoid foaming and boiling over! Drain in a colander, then rinse thoroughly until the water runs clear. Rinsing is important, keeping the noodles from sticking and clumping. Drain thoroughly.
3. Add the drained noodles to the bowl containing the sauce. Toss to coat evenly and thoroughly. Add the chicken, scallions and sliced raw vegetables; toss to mix and distribute the sauce.
4. Garnish with the sesame seeds, peanuts and cilantro. 

Notes: 

1. Any leftovers will incorporate well into an Asian pancake/omelet or make a great filling for rice paper spring rolls.

2. Serve with lime wedges for an added pop of flavor.

Update: June 9, 2016
Spring rolls are the way to go with leftovers. The Asian omelet was edible, but nothing to get excited about.