Wednesday, March 2, 2011
Spicy Chicken Soup
So... I'm not really a soup person but this country and my friend Jordan are slowly changing my mind. In Turkey, soup is an important part of most meals and Jordan makes pretty much the best homemade soup I've ever eaten. So I thought I'd try my hand at this art... and it's as much art as science as far as I can tell. I'll give you my ingredients and in brackets I'll give some alternatives that I would have used if I was in Canada or the US.
Chicken carcass or 5 chicken legs, I used skinless ones
Spicy Sucuk (I'd use chorizo sausage if I was home), chopped
3 carrots peeled and chopped
5 cloves of garlic, peeled and minced
10 mushrooms, cleaned and chopped
1 can of corn
2 purple onions, chopped and divided
1 chicken bouillon for flavour
1 tbsp oregano
1 tsp rosemary
1 tsp red pepper flakes
2 litres of water
salt and pepper to taste.
1 HUGE soup pot
I started by sautéing the the chicken legs, garlic, sausage or sucuk and half the onions with a little olive oil. Once the chicken was nicely browned and the onions were translucent, I added the water, bouillon, veggies and spices. Stir, bring to a boil and then let simmer for a couple of hours. Then I pulled my chicken legs out, pulled the meat off and put it all back into the pot to cook some more. Finally, I added some noodles and brought it back to a boil for about 20 minutes. I think the noodles were a mistake or I need to learn how to do that better... they were mushy! hahaha Or I'd add rice next time.