Contributor Jim Dixon's last post of the year comes with a twist on a classic soup. Appropriate to kick off a brand new decade, no?
We’ll all be eating too much over the next week or so, and holiday food tends toward rich and extravagant. When you need a break, make this simple and relatively quick chicken soup.
Simple Chicken Soup
Put 3-4 boneless, skinless chicken thighs (cheaper and better flavor than breast meat) in a couple of quarts of water, add sea salt and start cooking. While the chicken’s cooking, chop an onion, carrot, and some celery. (I never buy a whole bunch, but instead cherry-pick the inner stalks from the loose celery in the New Seasons produce section so I get the tasty leaves, too.) Toss it in, then chop a half head of green cabbage. A small can of tomatoes is an option, but not necessary. Cover, reduce heat and simmer for about 20 minutes.
Use tongs to fish out the chicken thighs and set them aside to cool a bit. Taste the broth, adding more salt if necessary. I also add a splash of fish sauce (or even a few diced anchovies), a little soy and a healthy dose of Crystal hot sauce. If you want a more substantial soup, add a half cup or so of Koda farms brown rice. Tear or chop the chicken into bite-sized pieces and return to the broth. Simmer until the rice is done, about a half hour. Drizzle with extra virgin olive oil at the table.
You can find Jim at his Real Good Food "warehouse" most, but not all, Mondays, where he has a stunning array of artisan salts, vinegars, olive oils, grains and beans available for purchase. You can e-mail Jim to get on his list to be notified when he's open!