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Chicken Noodle Soup & Potato Poblano Soup with Cheese


Chicken Noodle Soup    
Adapted from Bon Appetit
Servings:  6

8 cups canned low-salt chicken broth
1 ¾ pound rotisserie chicken, cut into pieces
½ cup chopped onion
1 carrot, peeled, thinly sliced
1 celery stalk, sliced
1 ½ teaspoons fresh lemon juice
4 ounces dried linguini noodles
¼ cup finely chopped fresh parsley

Combine chicken broth, onion, celery and carrots into a pot. Bring to boil. Stir in the noodles.  Simmer until the noodles are tender.  Add chicken, parsley and lemon juice.  Simmer until chicken is heated through. 

Season soup to taste with salt and pepper. 

Potato Poblano Soup with Cheese
Adapted from Cowgirl Cuisine
Servings: 8 to 10

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large leeks, thinly sliced
kosher salt
3 pounds (about 6 medium) Yukon gold potatoes, peeled and cubed
8 cups chicken stock
4 to 6 poblano chiles, as desired
¼ teaspoon nutmeg
1/8 teaspoon white pepper
1 ½ cups flat-leaf parsley leaves
Asadero, cubed into ¼ inch dice

Heat the butter and olive oil in a large soup pot or Dutch oven over medium heat. Add the leeks and a sprinkling of salt and pepper.  Cover the leeks for a few minutes to allow them to steam, then remove the lid and cook a few minutes, stirring.  The leeks should not brown.  Add the potatoes, stirring briefly to coat with oil, then add 8 cups of stock.  Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 25 minutes.

Meanwhile, roast the peppers.  For gas ranges, place the chiles directly on the burner and char over a medium flame.  Do this in batches if necessary.  Alternately, you can broil the peppers, turning once, until they are blistered and evenly charred.  Place the chiles in a medium bowl and cover with a dish towel until cool.  Remove the charred skin, stem, seed, and coarsely chop.

When the potatoes are tender, add the poblanos, nutmeg, and pepper and simmer for an additional 5 minutes.  Add the parsley, cool slightly, then puree the soup in a blender until smooth.  Return the soup to the pot and season with salt and pepper.

To serve, scatter the cheese cubes into warmed bowls and ladle the soup over the top.

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