Mix & Match Chicken Soup

Got leftover chicken? Break out the stock pot and get simmering.

• Ready In: 1 hr 25 mins
• Serves: 8-10

Ingredients

• BASIC CHICKEN SOUP

• 3 1⁄2-4  lbs whole chickens, cut into 8 pieces backbone reserved
• 2  medium carrots, peeled
• 1  large onion, peeled and quartered
• 2  stalks celery, trimmed and cut into 3-inch pieces
• 1⁄2 bunch parsley
• 1  bay leaf
• 1  teaspoon black peppercorns
•  kosher salt

• TORTILLA SOUP VARIATION

• 2  cups fresh corn kernels (from 2 ears corn)
• 2  cups cherry tomatoes, halved
• 2 (15 1/2ounce) cans black beans, drained and rinsed
• 2  jalapenos, finely chopped, seeds removed for less spice
• 1⁄2 cup  freshly squeezed lime juice, plus additional wedges for serving
• 1⁄2 cup  roughly chopped cilantro, plus additional sprigs for serving
•  kosher salt & freshly ground black pepper
•  tortilla chips, for serving
•  sharp white cheddar cheese, finely grated, for serving

• SHIITAKE-EGG DROP SOUP VARIATION

• 1⁄2 lb baby bok choy, thinly sliced crosswise
• 10  ounces shiitake mushrooms, caps
• 6  scallions, thinly sliced on the bias, plus additional for serving
• 3  tablespoons low sodium soy sauce
• 1⁄4 cup  rice wine vinegar
• 2  teaspoons  sesame oil
• 4  large eggs, beaten

• ASPARAGUS-SPINACH SOUP VARIATION WITH CREAM AND LEMON

• 1  lb asparagus, ends trimmed, cut into 1 1/2-inch pieces on the bias
• 1 (4 ounce) box  Baby Spinach
• 1⁄4 cup  plus 2 tablespoons fresh lemon juice
• 1⁄4 cup  plus 2 tablespoons heavy cream
• 1⁄4 cup  roughly chopped dill, plus additional for serving
• 1⁄4 cup  thinly sliced basil, plus additional for serving
•  kosher salt & freshly ground black pepper
•  olive oil, for serving

Directions

1. BASIC CHICKEN SOUP:
2. Place chicken pieces and backbone in a large stockpot. Add carrots, onion, celery, parsley, bay leaf, peppercorns, and 1 tablespoon salt. Add 16 cups water and place over high heat.
3. When water boils, reduce to a brisk simmer. Skim any foam that accumulates on the surface. Continue to cook, skimming occasionally, until chicken is cooked and broth is slightly reduced, 1 hour.
4. Remove chicken pieces. Continue to simmer broth. When chicken is cool enough to handle, shred meat into bite-sized pieces, discarding skin and bones. Strain broth into a clean stockpot and discard solids. Skim fat and return chicken to broth. Add desired additions and garnishes, and serve.
5. TORTILLA SOUP VARIATION:
6. To hot broth, add corn, tomatoes, black beans, and jalapeno. Maintain a brisk simmer and cook for 2 minutes, until corn and jalapeno are just tender. Add lime juice and chopped cilantro and season to taste with salt and pepper. Serve, garnished with additional lime wedges, cilantro sprigs, tortilla chips, and cheddar cheese.
7. SHIITAKE-EGG DROP SOUP VARIATION:
8. To hot broth, add bok choy, shiitakes, scallions, soy sauce, vinegar, and sesame oil. Maintain a brisk simmer and cook for 3 minutes, until bok choy and shiitakes are just tender. Add eggs and stir gently, until set, about 1 minute more. Season to taste with additional soy sauce and vinegar, and serve, garnished generously with sliced scallions.
9. ASPARAGUS-SPINACH SOUP VARIATION:
10. To hot broth, add asparagus. Maintain a brisk simmer and cook for 3 minutes, until asparagus is just tender. Remove from heat and add spinach, lemon juice, heavy cream, dill, and basil. Stir until spinach is wilted. Season to taste with salt and pepper and serve, garnished with additional herbs and olive oil.