Recipe by Chef Sean #2
Here's a superhot variation on old-fashioned chicken soup. The amount of capsaicin in this recipe is sure to cure any cold! For a leaner less chile (capsaicin is fat soluable but water insoluable) soup, chill it in the freezer until the fat congeals on top and lift off.
- 1 (3 lb) broiler-fryer chickens, cut into pieces
- 2 carrots, peeled and chopped
- 2 habaneros, seeded and destemmed, minced
- 1 large onion, chopped
- 1 stalk celery, coarsely chopped
- 1 red bell pepper, seeds ribs and stem removed, chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon whole black peppercorn
- 1 tomatoes, chopped (optional)
- 4 cups spiced stock
- 2 green onions, thinly sliced
- 1 red bell peppers or 1 green bell pepper, seeds ribs and stem removed, thinly sliced
- 2 tablespoons dry sherry (or other wine)
- 2 cups shredded cooked chicken, from making the stock
- chopped fresh thyme or chopped fresh parsley, for garnish
Directions See How It's Made
- To make the stock, combine all of the ingredients in a large saucepan, and add water to cover. Bring to a boil and boil, uncovered, for 10 minutes, skimming off any foam that rises to the surface. Reduce the heat, cover, and simmer until the chicken begins to fall off the bones, about 50 minutes. Allow the chicken to cool in the stock.
- Remove the chicken from the stock and discard the skin and bones. Using two forks, shred the meat and set aside. (You should have about 2 cups.) Strain the stock to remove any solids, and add water, if necessary, to equal 4 cups.
- To make the soup, place the 4 cups spiced stock in a saucepan and bring to a simmer. Add the green onions, bell pepper, and sherry. Simmer, uncovered, for 5 minutes.
- To serve, divide the shredded chicken evenly among 6 to 8 bowls. Ladle the soup into the bowls and garnish with the herbs.