Recipes
SOUP
Claire's White Chicken Chili
Makes 8 servings • Ready in 31 Minutes
2 tbsp. Extra Virgin Olive Oil
1-1/2 c. onion
4 cloves garlic
2 jalapeno peppers, diced and seeded (optional)
11 oz. green chilies
(a 7 oz. can + 4 oz. can)
3 tsp. cumin
2 tsp. cayenne
1-1/2 tsp. salt
2 tsp. oregano or parsley
3 chicken breasts, cooked and cut into 1-inch pieces
2 cans (14 oz.) Cannellini (White Beans), rinsed and drained
2 cans (14 oz.) White Northern, rinsed and drained
3 c. chicken broth
1 c. fresh cilantro,
1 c. Monterey Jack (optional)
Heat oil in a large stock pot over medium heat. Add onion and garlic and sautée for 5 minutes. Add jalapenos, green chilies, and spices and cook, stirring, for 1 minute. Add remaining ingredients and bring to boil. Reduce heat to low and let simmer, uncovered for 20 to 25 minutes.
Stir in cilantro and serve. Garnish with Monterey Jack (or stir into individual servings to make soup creamier).
Claire's Note: It's easiest to throw three chicken breasts in a 350° oven for 30 minutes and let it cool while you make the soup. And as with any recipe (but especially with this one) make sure everything is measured out before you start. Whenever I forget I'm frantically running around the kitchen. Also, it's more ingredients than I like to deal with, but they're generally around-the-house ingredients. Make this. Love this.
Won Ton Soup
18-24 won ton wrappers
1/2 lb. boneless lean pork, chopped finely
1 tbsp. soy sauce
1 tbsp. oyster sauce
a few drops sesame oil
1 tsp. sherry (optional)
1/2 teaspoon sugar
1 green onion, finely minced
1 tsp. cornstarch
2 dashes of white pepper
4 1/2-5 c. chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil (optional)
Combine filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you and cover the rest with a damp towel to keep them from drying out. Moisten the edges of the won ton wrapper with water and place a teaspoon of won ton filling in the center. Fold the won ton wrapper in half to form a triangle, and press down firmly on the seams to seal, using more water if necessary. Wet the two corners along the long side and press them together so it looks like an open envelope. Repeat with remaining won tons.
Boiling the wontons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move freely. Let the won tons boil for 5-8 minutes, until they rise to the top and the filling is cooked through. Remove with a slotted spoon.
To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.
Lemon Chicken Soup
Serves 6
4 lbs. chicken, cooked and in pieces
3 c. chicken stock
5 c. water
1/2 (16 oz.) package uncooked orzo pasta
2 lemons
salt to taste
black pepper to taste
In a large soup pot, bring the water and stock to a boil. Add pasta and cook for about 10 minutes. Turn off heat.
In a medium bowl, beat 2 eggs with the juice of the lemons until it's foamy. Whisk 1 cup of chicken stock into the mixture. Repeat with another (to temper the eggs) and then add it into the soup. Add the meat, stir well, and add salt and pepper to taste.