Savory and satisfying

LITTLE ROCK — On dreary, gray days in the chill of winter, almost nothing is as satisfying as a piping-hot bowl of chicken soup, its luxurious golden broth warming both body and soul.

The savory taste of rich chicken broth flavored with the “Trinity of Cooking” - onion, celery and carrots - needs nothing further. Yet flavor can be significantly elevated when adding a seemingly endless number of ingredients that yield delicious variations on this simple recipe.

Spices, pastas, dumplings, vegetables and grains appear in a dizzying number of recipes for this quintessential comfort dish. Cultures around the world have their own favorites that rely on the basic fundamental ingredients of versatile chicken, flavored with the most ordinaryvegetable combinations to make the chicken stock that serves as the foundation to support thousands of satisfying variations, including tortilla soup from Mexico, egg-drop soup in Chinese fare and French consommé - all familiar because of their simple base.

Though long regarded as a folk remedy for colds and flu, chicken soup is acknowledged by the home cook as a great way to stretch a meal. Back in the day, animal protein was not something offered every meal, or even every day. So when chicken was on the menu, more often thannot the bird might be on the scrawny side.

Making a chicken soup or stew by adding inexpensive and plentiful vegetables, pastas and grains allowed cooks to stretch a meager meal so that an entire family would leave the table feeling full and satisfied.

Homemade chicken stock is the gold standard among chefs, and it is easily made when time is not a problem. But excellent packaged broths and stocks are widely available and are perfectly acceptable substitutes.

To save even more prep time, supermarket rotisserie chickens can be used, as well asfrozen, pre-cut vegetables. Cooks should take care to account for any added salt or spices when using store-bought substitutes for convenience.

HOMESTYLE CHICKEN SOUP Ingredients: Meat from one fryer chicken that is stewed, poached or roasted, or meat from one store-bought rotisserie chicken 2 tablespoons olive oil 2 medium white or yellow onions, diced 3 large carrots, peeled and thinly sliced into rounds 3 large celery ribs, thinly sliced1 teaspoon dried thyme 1 bay leaf 8 cups chicken stock Directions:

Remove the meat from the chicken, discarding bones and skin. Cut or shred the chicken into bitesize pieces (approximately 4 cups of chicken.)

Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery and bay leaf. Season with salt and pepper to taste. Cook and stir about 6 minutes until vegetables are soft but not browned. Remove the bay leaf; add the stockand the thyme. Bring to a simmer and cook 10 minutes to allow the flavors to blend. Add chicken and simmer long enough to warm through.

Variations:

Add the following ingredients and simmer 15 additional minutes:

◊Chicken Noodle Soup: Add 3 cups egg noodles, 1 cup frozen green peas and 1/2 cup chopped fresh parsley.

◊Chicken and Rice Soup: Add 3/4 cup uncooked long-grain white rice, 1 cup frozen peas and 1/2 cup chopped fresh parsley.

◊Chicken and Cheese Ravioli Soup: Add 1 9-ounce package refrigerated cheese ravioli; 1 14.5-ounce can diced tomatoes with their juice; 2 medium zucchini, diced; and 2 teaspoons dried basil.

THAI CHICKEN SOUP

This simple Thai chicken soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. The addition of fish sauce - a staple in Thai cooking - may seemstrange in a chicken dish. The Thai people use this condiment - derived from fermented anchovies, salt and water - like Americans use salt and pepper.

Ingredients: 1 tablespoon vegetable oil 1 onion, thinly sliced 2 cloves garlic, minced 2 tablespoons red curry paste 6 cups chicken stock 1 15-ounce can coconut milk 1 tablespoon fish sauce, plus more to taste 2 red bell peppers, thinly sliced 4 ounces thin rice noodles, broken into pieces 2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise 1 tablespoon fresh lime juice, plus more to taste 1 cup roughly chopped fresh cilantro Directions:

Heat the vegetable oil in a largepot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

SOUTHWESTERN WHITE CHICKEN CHILE Ingredients: 2 tablespoons vegetable oil 1 white onion, chopped 3 cloves garlic, crushed 1 4-ounce can chopped green chile peppers 2 teaspoons ground cumin1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 4 cups chicken stock 3 cups cooked white-meat chicken, shredded or chopped 3 (15 ounce) cans cannellini beans 2 cups shredded Monterey Jack cheese, divided use Sour cream, for garnish Chopped cilantro, for garnish Directions:

Heat the oil in a large Dutch oven over medium-low heat. Add the onion and cook until translucentand slightly tender. Mix in the garlic, green chiles, cumin, oregano and cayenne (if using), cooking until the mixture is tender, about 3 minutes. Mix in the broth, chicken and cannellini beans. Bring to a simmer and cook for 40 minutes.

Remove 1 cup of mixture and mash into a paste. Stir into the main pot and bring to a simmer. Stir in 1 cup of the cheese and stir until well mixed. Use remaining cheese for garnish, along with the sour cream and chopped cilantro, if desired. Serve warm.

River Valley Ozark, Pages 61 on 02/23/2012

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