Prep 15 mins
Cook 45 mins
If you have a cold, feel a little under the weather, or need comforting in any way, this soup is for you. The success of this reviving soup depends largely upon the quality of your chicken stock. In order for this dish to sing we recommend that you enrich store-bought stock by simmering it with chicken backs and necks. This step gives your stock the deep, rich flavor that a soup of this simplicity demands. From the Take-Out Menu Cookbook.
- 1 1⁄2 lbs chicken backs and necks, rinsed
- 6 cups chicken stock
- 3 peppercorns
- 2 slices fresh ginger, quarter-sized, peeled
- 1 onion, quartered
- 1 carrot, quartered
- 1 stalk celery, quartered
- 1 bay leaf
- 2 tablespoons cornstarch, mixed with
- 3 tablespoons cold water
- 2 large eggs, lightly beaten
- salt & freshly ground black pepper
- 2 green onions, thinly sliced for garnish
- In a large stockpot, combine the chicken, stock, peppercorns, ginger, onion, carrot, celery, and bay leaf. Bring to a simmer over medium-high heat. Reduce the heat to low and continue to simmer the stock uncovered for 30 minutes. Skim the froth from the top every now and then and discard.
- Strain the stock into another large pot, discarding the bones and vegetables. Skim and discard the fat from the top of the stock with a large spoon. Depending on how aggressively your stock has cooked, it may have reduced somewhat. Taste the stock.
- If it is a little salty, add water in 1/4 cup increments until a balance has been achieved.
- Bring the chicken stock to a boil. Stir in the cornstarch mixture, stirring until the soup thickens slightly. Slowly drizzle in the eggs and give the soup one more light stir. Remove the pot from the heat and adjust the seasoning with salt and pepper to taste.
- Garnish the soup with the green onions and serve hot.
- This soup can be made up to the cornstarch addition, cooled, covered, and refrigerated for 2 days. To finish the soup. reheat the soup over medium-high to a simmer, resume the recipe and add the eggs right before serving.