The last few weeks have been a whirlwind of activity. In case you missed it, I announced plans earlier in the week to start a food truck here in Seattle. Getting ready to go big has made life busier than usual, especially between travelling to the East Coast for a wedding and kickball season starting.
Also, it’s June in Seattle now so you know what that means–cold, rainy days with sweaters and mugs of tea.
I’m being 100% serious right now. I am wearing a sweater and thick socks as I write this. If it wasn’t that it’s still light at 9:30 it would be just like…fall. Us locals sometimes refer to June as “Juneuary” and for good reason. Tonight’s game is going to be very muddy.
I’ve been meaning to share this soup for a while. I figure that now is as good a time as ever, since I made it again very recently for a friend who’s been going through a hard time with her health and has had to cut out gluten very suddenly. She declared the soup to be very good, and I promised her the recipe. In fact, I’ve never had anyone tell me that they didn’t like this soup.
Take your time with the stock and you won’t have to do anything else to make the soup good. The stock is a treasure box of spices, but nothing that is too spicy unless you want to make it so. I really do suggest using a roasted chicken to make the stock, for a deeper, meatier flavor. When I made the soup for the photos you see here, I didn’t have a roasted chicken on hand–just one I had cut most of the meat off of to grill–and the soup was not nearly as good. Don’t skimp on the spices either–nobody likes a thin watery broth when they could be eating soup robust enough to knock you back in your seat. Taste as you go, and if it isn’t spicy enough add another pepper, and more cumin to balance if necessary.
Use the sweetest carrots you can find, but don’t use fresh tomatoes unless it’s actually tomato season. You’re not going to add many so you want them to actually taste like tomatoes. I keep a stash in my freezer that I pull out for occasions like this, but I know that’s not something everybody has. Canned ones are fine, just look for cans that say BPA free, because the acid in the tomatoes really will leach the chemical into your food.
Mexican Inspired Chicken and Rice Soup
Serves 6–Gluten Free
For the stock:
1 roasted chicken carcass, either leftover or roasted just for this
2 large carrots
1/2 yellow onion, peel and all
2-3 medium stalks celery
1/2 tsp whole coriander
1/2 tsp whole cumin
1/2 tsp black peppercorns
2 bay leaves
1-3 dried habanero chilies, or more if you use a milder variety
For the soup
3 cups brown or white basmati rice, cooked
2 cups shredded chicken
1 1/2 cups chopped canned or frozen tomatoes (from 1 can is fine)
1 1/2 cups shredded zucchini, from about 1 lb fresh squash
salt to taste
Whether you are using a chicken you roast just for this soup or are using a chicken that was leftover from another dinner, you will want to remove all the meat from the bones and boil the entire carcass. I usually also boil any leftover skin and drippings from the roasting pan. Shred the meat into small bites and set aside.
Chop the onion, celery and carrot into large, rough pieces. Along with the chicken, put them in a large stock pot and add the spices. You don’t need to tie them into cheesecloth because you will have to strain the whole thing anyway. Cover with enough water to submerge entire chicken. Bring to a boil over high heat and then turn it down and let simmer for 2-3 hours, the longer the better.
While the stock simmers, prepare the other ingredients. If you don’t have leftover rice, cook it now and set aside until the broth is ready. For extra oomph, cook it in stock too if you have some already sitting around. For my soup, I used tomatoes and zucchini frozen last summer, which helps the process of removing as much water as possible. I don’t expect you to have stuff just hanging out though, so you can use the following: Drain the canned tomatoes thoroughly–if it’s short of the cup and a half, that’s totally Ok, or you can add another can. Up to you. For the zucchini, shred it on the largest holes of a box grater and add about 1 tsp of salt. Toss to coat and leave in a colander to drain the liquid off as the salt releases it from the zucchini. Occasionally, stop by to press on the solids–this will help release as much water as possible. If you don’t end up with exactly 1 1/2 cups, that’s OK. Better to have less water than more bulk.
Once you are satisfied that the stock has cooked for long enough, drain out all the solids and discard. Put the stock back in the pot and add in the carrots, zucchini and tomatoes. Simmer until the carrots are just tender, then add the rice and chicken. Cook, stirring occasionally and tasting as you go. When the rice has expanded and absorbed all the liquid it can absorb and everything is starting to really meld together, it’s done.
Garnish with sour cream (we use Tofutti brand which is certified kosher-parve), limes wedges, fresh cilantro, tortilla chips, hot sauce, and anything else you might eat in a taco or burrito.