Poached Chicken Soup Recipes
BASIC POACHED CHICKEN
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.
Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g
POACHED-CHICKEN SOUP
Practically every culture has a version, and it's no wonder -- chicken soup is pure comfort. Here's a classic version stocked with all the requisite vegetables -- potatoes, carrots, celery, turnips, and onions.
Categories soup poached-chicken chicken soup
Yield 4
Number Of Ingredients 15
Steps:
- In a large pot, heat the oil over moderate heat. Add the onion, carrot, celery, and 1 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the chicken, potatoes, turnips, broth, vinegar, water, thyme, bay leaf, and the remaining 1 teaspoon salt. Cover and bring to a boil.
- Reduce the heat and simmer, partially covered, until the chicken is just done, about 10 minutes for the breasts and 15 minutes for the legs and thighs; remove each piece as it is done.
- Continue simmering the soup until the potatoes and turnips are tender, about 5 minutes longer. Stir in the pepper and parsley. Remove the thyme sprig and bay leaf. To serve, divide the chicken pieces among four shallow bowls and ladle the broth and vegetables over them.
- Wine Recommendation: Though they are America's favorite wines, chardonnays are often quite awkward with food. Here, however, a California chardonnay that is medium-bodied and not too oaky will be just the ticket.
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- Heat the oil in a large pot on medium heat. Add the garlic and leeks and sauté for one minute. Add the sliced carrots, parsnips, celery and onion to the pot and cook for 3-4 minutes, stirring frequently.
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- With tongs, remove the chicken to a cutting board and gently shred with two forks. Place the shredded chicken back into the pot and simmer for an additional minute or two.
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