Author Notes
This is one of my comfort foods, and what I make for my family when they're feeling buggy. Any stock will do, but I love the flavors of the Vietnamese-inspired chicken stock -- and it makes the house smell great. —rpetralia
Ingredients
- ph? chicken stock
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2 tablespoons
olive oil
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2 pounds
chicken thighs or a combination of chicken parts
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1 gallon
water, to fill a big pot
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3
carrots, unpeeled, cut in big chunks
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2
yellow onions, peeled, quartered
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4
star anise pods
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4
green cardamom pods
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1
cinnamon stick, about 2"
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3
bay leaves
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2 teaspoons
salt, or to taste
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1 teaspoon
peppercorns
- making the soup
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1
whole garlic bulb, cloves peeled and whole
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1
tomato, chopped
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3
green onions, sliced
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1 tablespoon
olive oil
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1 handful
fresh basil or cilantro, sliced
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salt and pepper to taste
Directions
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In a big pot over med-hi heat, sauté the chicken in the olive oil for a minute or two just to sear the skins.
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Add the water, leaving space in the pot for some boiling action.
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Add the rest of the stock ingredients and bring to a boil.
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Reduce heat to simmer and cover, keeping lid ajar to release steam. Let simmer for about 40 minutes, skimming the stock from time to time.
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When the chicken's cooked and falling apart a bit, strain the stock and return to a boil. Save the chicken for a chicken salad and discard the mushy veggies.
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Add the garlic to the boiling stock, reduce heat, and simmer until soft, about 30 minutes.
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Puree the soup with a stick blender (or in a regular blender) and pour into a serving bowl.
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In a little bowl, mix together the tomato, green onion, olive oil, basil or cilantro, and s+p.
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Serve the soup topped with the tomato mixture. Delish.
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