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One-Hour Chicken Soup Pure Flavor Kurt Beecher Dammeier (founder of Beecher's Handmade Cheese, Seattle) Yield: 6 cups, 4 servings 1 to 2 Tbsp. extra-virgin olive oil 1 pound boneless, skinless chicken thighs 1½ tsp. kosher salt 3 celery ribs, chopped 1 large carrot, chopped ½ medium yellow onion, roughly chopped 1 Tbsp. dried Italian herb blend or House Herbs 3 garlic cloves, roughly chopped ½ cup short pasta, such as small elbow macaroni or rotini 2 dashes Tabasco or other hot sauce Heat 1 tablespoon of the oil in a stockpot or large pot over high heat. Cut the chicken thighs into 1-inch pieces. Season the chicken with ½ teaspoon of the salt and add it to the pot. Cook the chicken for 4 minutes without stirring, or until it is browned. Flip the chicken and cook for an additional 3 to 4 minutes, or until the second side is browned. (Browning the chicken pieces well adds richness and color to the soup.) Set the chicken aside in a separate bowl, leaving as much fat as possible in the pot. If no fat is left, add the additional tablespoon olive oil. Add the celery, carrots, onion, and herbs to the pot and cook over medium heat for 5 minutes, stirring occasionally, until the carrots are slightly soft. Add the garlic and cook for 1 minute. While stirring, scrape any brown bits off the bottom of the pot and incorporate them with the vegetables. Return the chicken and any juices that have accumulated in the bowl to the pot. Add 5 cups water and stir. Bring the soup to a boil over high heat, and then reduce the heat to low. If any scum has formed on the top, skim it off. Simmer the soup for 15 minutes, and then stir in the pasta. Simmer for an additional 15 minutes. If the pasta is not done, continue simmering until the pasta if fully cooked. Stir in the hot suace and remaining teaspoon salt and serve. The soup will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 3 months. |
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