The Grill Chicken Vegetable Soup Recipes
FALL VEGETABLE SOUP WITH BLACK-EYED PEAS AND GRILLED CHICKEN
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until the chicken is cooked through, turning the chicken halfway through grilling. Remove the chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.
- Heat the oil in a 6-quart saucepot over medium heat. Add the onions, carrots, parsnips and fennel and cook for 5 minutes or until the vegetables are tender. Add the broth and heat to a boil. Reduce the heat to medium-low and cook for 30 minutes or until the vegetables are very tender.
- Stir in the chicken, peas and parsley and heat through. Season to taste. Divide the soup mixture among 8 serving bowls.
THE GRILL CHICKEN VEGETABLE SOUP RECIPE
They say chicken soup is good for the soul and zings bodily ills like a shot of penicillin. But what kind of chicken soup are they talking about? Is it chicken with noodles, rice or matzo balls? Or could it be pho ga, tom yam kai or sopa de gallina india?In Los Angeles, it could be any of the above. Chicken soup in this city is as diverse as its inhabitants, who come from all over the world. Thais, Vietnamese, Chinese, Mexicans, Filipinos, Salvadorans, Indonesians and many others have stirred their own flavors into the pot.The noodles twined in the broth might be fine rice noodles. The rice could be rosy Mexican rice. Instead of carrots, celery and potatoes, the vegetables could be straw mushrooms, chayote or green papaya. Fish sauce and hot chiles may replace salt and pepper. Lime juice, coconut milk and turmeric transform the broth. Cilantro, mint and basil add new herbal flavors.In fact, these soups taste so different from one another, it's hard to tell that they have anything in common. But each is a variation on the same theme: chicken broth, vegetables, meat and spices. And each is the quintessential example of home cooking, wherever home may be.To get an idea of the range, we made a chicken soup tour of Los Angeles, starting with the simple classic with noodles and moving on to more exotic variations.Our first bowl is an elite version of chicken vegetable soup from the Grill on the Alley in Beverly Hills. The full, mellow aroma of the Grill's broth is amazing--just inhaling it makes you feel soothed and nourished. The chicken is juicy. The vegetables, nudged upscale by shallots and leeks, are painstakingly cut into fine shreds. Bits of macaroni add substance. It's real comfort food, and the power people who lunch at the Grill jam in on Mondays to get it. The only other day it's served is Sunday.The soup comes with a big, crusty heel of sourdough bread and a slab of sweet butter, which is enough for lunch. The appointments are first-rate. You feel naughty scattering crumbs on the starchy white tablecloth and wonder if the waiter is miffed because you haven't ordered anything else. Nevertheless, this aristocratic bowl of soup is just $5.75.Starring: The Matzo BallOur dinner stop is Nate 'n' Al's a few blocks away on Beverly Drive. This restaurant and deli also draws a power crowd. The man at the next table is on his cell phone chatting in film jargon. The good-looking blond guy across the room shows off his biceps with a black T-shirt and wears sunglasses, although it's dark outside.Like scads of Hollywood famous and other key players, the cell-phone talker is spooning up Nate 'n' Al's celebrated chicken soup with matzo balls. There is no meat in the soup, just broth, dominated by two huge matzo balls so fluffy and light it's a wonder they don't float out of the bowl. You can't find more soothing food than this.And you can't help but feel good in a place where the waitresses check on you as if they were Mom. They look comforting in their old-fashioned uniforms, white socks and sneakers. I tell my waitress I have a cold and ask if the soup will help. "I hope so," she replies. "Jewish penicillin--isn't that what they say? I hope you feel better soon."Nate 'n' Al's provides rye bread, sauerkraut, kosher dills and "half-done" (partially cured) dills with the soup. It's quite a meal for $5.25.Mexico: Bright FlavorOn Day 2, we head to Glendale for lunch at La Cabanita on Verdugo Road. This Mexican restaurant has created a stir with its caldo de pollo, a beautiful bowl of chicken and vegetables topped off with a golden slice of corn on the cob, cilantro and sliced avocado. Along with green beans, carrots, tomatoes, potato, zucchini and chayote, the bowl contains a spoonful of the same red rice that accompanies most main dishes.A basket of hot, handmade corn tortillas accompanies the caldo, and a little container of lime wedges and chopped onion is tucked against the bowl. To eat it Mexican style, squeeze lime juice into the soup and add onions and salsa to taste. There are two salsas, a dark one of tomatoes and chile de arbol and a bright green blend of serrano chiles and tomatillos.Owner Francisco Jimenez says the recipe is from his mother, Maria Vazquez. They're from Mexico City. If you can swing it, go for lunch during the week, when the caldo is $5.95 and comes with a plate of rice and black beans and a soft drink. At night and on weekends, it's $7.95 without the extras.Philippines: A Ginger ZingOn the way back to Los Angeles, it's easy to swing into what street signs designate as "Historic Filipinotown." This area along Temple Street approaching downtown still includes a few Filipino restaurants.Nanay Gloria, at the back of a corner mall, is set up for takeout. Dishes in the steam table include chicken tinola (tinolang manok in Tagalog), which is ginger-flavored broth with chicken chunks, spinach and chayote. The original is made with green papaya and chile pepper leaves, but even some cookbooks published in Manila authorize the substitutions. What stands out about Nanay Gloria's soup is its richness. Stored overnight in the refrigerator, the broth partially gels. A big serving is $4.El Salvador: 'Rancho' StyleDinner on Day 2 takes us to El Zunzal, a small Salvadoran chain restaurant on Olympic Boulevard in Koreatown. It's a cheerful place with yellow-print tablecloths, golden walls and artificial yellow tulips on the tables. One of the dishes in the illuminated menu behind the counter is sopa de gallina india--Salvadoran chicken soup. "Gallina" means hen, and "india" indicates freshly killed poultry--chicken "from the rancho," the woman behind the counter explainsThis is rustic food: big chunks of zucchini, potato and onion as well as green beans, celery strips, bell pepper, tomato and a few limp leaves that I'm told are mint. Spoon around the bowl and you uncover chicken gizzards and perhaps a piece of bone, but no meat. That's on a separate plate. After being boiled to make the broth, the chicken is browned on a grill and set on a pile of rice beside a salad of shredded cabbage, sliced radish, tomato, cucumber and a lime wedge.This $6.99 meal also includes thick, hot, freshly made tortillas. You can hear the slap slap slap as they are patted into shape in the kitchen.Thailand: Chile and CitrusOn Day 3, the lunch destination is one of the most authentic Thai restaurants in the city, Sunshine Thai in North Hollywood. Here, the chile pastes that season soups, curries and other dishes are made from scratch in the kitchen.Our soup is tom yam kai, which is the chicken version of hot and sour shrimp soup (tom yam goong). The heat comes from small dried Thai chiles, the sourness from lime juice. The key seasonings are lemon grass, galangal, makrut lime leaves and fish sauce. Cilantro, straw mushrooms and chicken bob about in the broth, which is colored orange with nam prik pao, a chile-shrimp paste made at the restaurant.The soup arrives in a chimney pot, just as it would in Thailand. Flames briefly flare up the chimney as the fuel inside is ignited. It's $8.50 for a large serving, $5.95 for a small one.Vietnam: A Noodle ElixirThe fourth and last day of the tour starts with lunch in Chinatown, not in any of the well-known spots but in a tiny Vietnamese cafe hidden inside a shopping plaza. Hoan Kiem has only six tables, and they fill quickly, so you may have to wait for a seat. The big demand is for the restaurant's only soup, pho ga.This is a Vietnamese rice noodle soup with chicken. If you happen to have a cold, it's a must--no other soup offers the medicinal punch of this one.First, you're handed a foam cup of hot tea. Then comes the bowl of hot broth with shreds of chicken, cilantro, green onion and flat rice noodles. A side plate contains a lemon wedge, bean sprouts, more cilantro and jalapeno slices.Squeeze in the lemon juice, dump the other things into the soup, then add a dash of Sriracha hot sauce from the squeeze bottle on the table. That's enough hot chile to burn out any cold, plus lemon juice for vitamin C. You get all this for $3.20, which includes tax.Indonesia: Coconut BrothThe tour ends with soto ayam at Ramayani on Westwood Boulevard, one of very few Indonesian restaurants remaining in Los Angeles. There are many different styles of soto, and Ramayani's version is especially pretty: a bowlful of pale yellow chicken broth is colored with turmeric and lightened with coconut milk. Hard-boiled egg slices circle the rim of the bowl. In the center are pieces of chicken and crunchy bits of fried onion. Bean sprouts and wiry fine rice noodles fill out the soup.Subtly seasoned with lemon grass and makrut lime leaves, soto is gentle--until you add a hot sambal from the condiment jars on the table. Sambal terasi is a bright green mixture of fresh chiles, shrimp paste and lemon juice. Sambal bajak, which seems nicer in the soup, is an oily red chile paste flavored with garlic, onion, dried shrimp and sugar. Made at the restaurant, the sambals are on sale in a small shopping area at the front, along with a variety of snacks and Indonesian ingredients such as the sweetened soy sauce called kecap.Soto ayam--"ayam" means chicken--is $7.95. There are two other sotos on the menu, soto betawi, which contains beef, tripe and chitterlings, and soto madura, another soup with variety meats. Just say "I am," and you'll get it right.
Provided by Barbara Hansen
Categories MAINS, SOUPS, POULTRY, STOVETOP, OVEN
Time 45m
Yield Serves 8
Number Of Ingredients 19
Steps:
- Heat the oven to 325 degrees. Place the chicken in a 9-inch square baking pan and season the chicken to taste with salt and pepper. Brush with the melted butter. Bake until cooked through, 45 minutes. Refrigerate the chicken 30 minutes, then remove the skin and bones, and shred into 1-inch pieces.
- Cook the macaroni in boiling water until al dente, 6 to 8 minutes. Drain and set aside.
- Cook the shallots in the butter in a large saucepot over medium heat until the shallots start softening, 5 minutes. Add the water, bay leaves and chicken bouillon and bring to a boil; boil for 5 minutes.
- Add the onion, celery, carrots and green beans and cook 3 minutes over medium-high heat. Add the leeks and zucchini and cook another 3 minutes, stirring occasionally.
- Add the chicken and return to a boil. Cook 3 minutes at medium boil then add the tomatoes. Season with salt and hot sauce to taste. Remove the bay leaves.
- To serve, place the cooked noodles on the bottom of each of 8 soup bowls and ladle 1 cup of soup over the top of each. Garnish with parsley sprigs.
GRILLED CHICKEN TAMARIND SOUP
Provided by Valerie Bertinelli
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stockpot over medium-high heat. Add the mushroom, salt, carrot and onion and saute until the vegetables begin to soften, about 3 minutes. Add the broth, fish sauce and tamarind, bring to a boil and then reduce the heat and simmer until the vegetables are fully cooked, about 10 minutes. Add the bok choy and chicken and continue to simmer until the bok choy is cooked and the chicken is heated through, about 5 minutes. Ladle the soup into bowls and serve with a sprinkling of scallions.
PERFECT CHICKEN VEGETABLE SOUP
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g
SUMMER CHICKEN-VEGETABLE SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a medium Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the yellow squash and scallion whites and cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes.
- Add the garlic, 1/2 teaspoon salt and a few grinds of pepper to the vegetables and stir. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes. Add the chicken and corn and simmer until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Top each serving with shredded cheese, sour cream and the scallion greens.
Nutrition Facts : Calories 370, Fat 19 grams, SaturatedFat 7 grams, Cholesterol 57 milligrams, Sodium 993 milligrams, Carbohydrate 40 grams, Fiber 8 grams, Protein 23 grams, Sugar 7 grams
GRILLED CHICKEN TORTILLA SOUP WITH TEQUILA CREMA
Steps:
- Put the vegetable oil, tequila, lime juice, chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper in a small food processor or blender and blend until smooth. Put the marinade in a plastic bag along with the chicken. Seal the bag and refrigerate for 6 to 8 hours.
- Preheat a grill or grill pan to medium-high heat. Add the jalapeno and grill until the skin is well charred. Remove the jalapeno to a small bowl and cover with plastic wrap to sweat the skin. When cool enough to handle, remove the stem, skin, and seeds, then finely mince.
- Heat a large, heavy bottom pot over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the onion and saute until starting to caramelize, about 5 to 7 minutes. Add the garlic, minced jalapeno, chili powder, cumin, salt and pepper, to taste. Cook about 3 or 4 minutes, being careful not to burn the mixture. Deglaze the pan with some of the chicken stock, scraping up any brown bits from the bottom of the pan.
- Add the remaining chicken stock, the crushed tomatoes and the lime juice. Add the tortilla strips and bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 minutes. Taste and adjust seasoning.
- While soup base is simmering, heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and put on grill. Grill, turning until cooked through, about 14 to 18 minutes. Remove from the grill, to a large plate and when cool enough to handle, remove the skin and bones and shred. Keep warm.
- Heat the vegetable oil in a tall sided skillet to 350 degrees F. Add the tortilla strips and fry until they are golden brown. Remove to a paper towel lined plate and season with 1 teaspoon of salt and a pinch of chili powder.
- Combine the sour cream, 2 tablespoons tequila, and the remaining lime zest in a small bowl and season with salt and 1 teaspoon black pepper.
- To serve, put some of the shredded chicken in the bottom of each bowl and pour in the hot soup base. Top with diced avocado, fried tortilla strips, the tequila crema, and cilantro. Garnish with lime wedges and serve.
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- Stir in the chicken broth, rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms, potato, zucchini and tomatoes. Bring to a boil; reduce heat to low and simmer, uncovered, until the potato and vegetables are tender – about 20 minutes.
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