This classic soup is easy to make and is the perfect thing to warm up with after a day out in the snow. With only a few simple tricks you can take this simple soup from boring to delicious. You would be amazed at how much of a difference these will make.
To extract as much flavor as posible from the ingredients you will need to keep a close eye on the temperature of the broth as it is cooking. It is important to keep it between 140° and 160°F. This is the best temperature for extracting the flavor from the chicken while not making it too tough. If you don’t have a thermometer handy you can look for a light steam coming from the soup but never a rolling boil.
The second secret is to reduce the soup by letting it cook long and slow. This allows for the broth reduce and concentrate the flavors already present. If you are using a canned stock or broth it is important to get one with no added sodium. If you reduce one of these for any length of time they will become salty and unpalatable, which is not what we want.
These techniques can be applied to any soup, stock or sauce. Try them with your favorite recipes and see what a difference it will really make. What is your favorite soup to make in the winter time? Let me know in the comments below.
- ½ # ditalini pasta
- 1 Large Potato diced
- 4oz Olive Oil
- 1 Large Onion diced
- 3 Stalks Celery diced
- 2 Carrots diced
- 1 48oz can low sodium chicken stock
- 1 # Chicken diced
- 1 Zucchini diced
- 1 Summer Squash diced
- Cook and cool the pasta and potato and set aside.
- In a large pot cook the onion, celery and carrot with the olive oil until they become tender.
- Add the stock and chicken to the vegetables. keep it on a medium low heat being sure not to let it boil.
- When the soup begins to steam add the zucchini and summer squash.
- Let the liquid continue to cook until it is reduced by half.
- add the pasta and potato just before serving.