This easy, quick meal is somehow light-tasting and satisfying both at once. The trick to getting the soup's signature look is to beat the eggs well and drizzle them into the hot soup very slowly in a thin, steady stream as you stir.
For this full-flavoured broth, use chicken with both the skin and bones, then use the cooked meat in the Asian Chicken Noodle Soup.
All you need is a few minutes of start-up time to make this stock because the stove does the rest. And those few minutes will be more than worth it because, as Patricia Becher of Richmond, B.C., says, "I used to think that making soup was difficult but I have discovered that a good stock is the whole trick."
Make this hearty soup vegetarian by replacing the called-for amount of chicken stock with your favourite veggie brand.
You can let winter winds blow if you have a steaming bowl of this chunky chicken soup to ward off the shivers.
Garnish this kid-friendly soup with minced fresh coriander, shredded chicken or/and sour cream. Serve with Monterey Jack and Green Pepper Quesadillas.
Schmaltz means “fat” in Yiddish and German. In cooking, it refers to chicken fat in the Jewish tradition, and pork, goose or duck fat in the German. Trim the fat from chicken and save it in the freezer until there's enough to render and make schmaltz. You can substitute chicken fat skimmed from soup, or vegetable oil.
This vibrant recipe for Leek and Potato Soup features hints of cheese and bacon to round out a tested classic. For a vegetarian version, simply replace chicken stock with vegetable stock, and omit the bacon.
