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
ph? chicken stock
chicken thighs or a combination of chicken parts
water, to fill a big pot
carrots, unpeeled, cut in big chunks
yellow onions, peeled, quartered
star anise pods
green cardamom pods
cinnamon stick, about 2"
salt, or to taste
making the soup
whole garlic bulb, cloves peeled and whole
green onions, sliced
fresh basil or cilantro, sliced
salt and pepper to taste
In This Recipe
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.
Add the water, leaving space in the pot for some boiling action.
Add the rest of the stock ingredients and bring to a boil.
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.
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.
Add the garlic to the boiling stock, reduce heat, and simmer until soft, about 30 minutes.
Puree the soup with a stick blender (or in a regular blender) and pour into a serving bowl.
In a little bowl, mix together the tomato, green onion, olive oil, basil or cilantro, and s+p.
Serve the soup topped with the tomato mixture. Delish.