Comfort Soup in a Bowl. Gluten-Free.
3 1/2 pounds chicken, whole, preferably free roaming
10 cups water, or just to cover
1 teaspoon peppercorns
3 cloves fresh garlic, peled and crushed
2 inch piece fresh ginger, peeled, cut in half
1 cup onions, use leeks and onion, cleaned- cut in 1″ chunks
1 cup celery, cleaned and chopped
1/8 teaspoon tumeric
1 1/2 cups carrots
1 cup leeks, whites and light greens
1 cup turnips
1 cup celery
2 cups asian cabbage, napa or baby bok choy
1 1/2 teaspoons sea salt, or to taste
1 tablespoon fresh ginger, peeled, minced
8 ounces rice noodles
6 ounces firm tofu, cut into 1/2 cubes
2 tablespoons fresh scallions, cleaned, julienned
Clean chicken well. Place it in a 8 quart, large pot. Barely cover with water. Add the next 6 ingredients (aromatics), peppercorns through tumeric. Cover and bring to a boil.
Reduce heat to a bare simmer, and cook for 1 hour. The chicken will be very tender and starting to fall off the bone. Remove the pot from the stove to cool for 10 minutes. Put the chicken in a large clean bowl, cover tightly with plastic wrap.
Clean the pot, strain broth, add broth to the pot (about 10 cups), discard aromatics. Bring the broth to a boil. Meanwhile, cut the vegetables in even sizes – think about what it will look like in the finished soup (see photo). Add all vegetables (carrots, leeks, turnips, celery, and asian cabbage) to the pot and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes until tender – crisp.
Meanwhile, cook rice noodles in plenty of boiling water. Cook until al dente. Drain and add to the pot with the cooked vegetables. Take the chicken off the bone, cut or shred into large bite sized pieces. Discard bones. Add to the pot with the salt, and minced ginger. Take off the heat. Add the tofu and scallions and let the flavors blend. Taste for salt. Serve in large bowls.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Serves 4 – 6