Страница 55

Soulful Chicken Soup

PAIR WITH

Featherlight Herb Dumplings

(PAGE 150)

This comfort-food classic usually involves simmering a whole chicken for hours, skimming the broth, pulling the meat off the bones . . . in short, hours of work. To expedite the recipe and still have homemade flavor, I roast chicken thighs in a hot oven while the vegetable stew simmers, and then chop the meat and add it to the soup. The result is rich chicken soup like Grandma used to make—maybe even better. For an even quicker meal, use rotisserie chicken instead of roasting chicken thighs

.

The soup can be served by itself, but I find the best bread pairing for this soup is one that’s cooked right in the broth: light, herb-flecked dumplings

(see page 150)

. The one-bowl dumpling recipe is a cinch to make and yields fluffy dumplings with a sprightly little kick of lemon zest and herbs; it’s light but sticks to your ribs at the same time. If you’re really in a hurry, substitute thick Pe

kluski

egg noodles instead. Add the dry noodles to the soup and simmer, stirring frequently, until tender, about 10 minutes

.

SERVES

6

ACTIVE TIME

20

MINUTES

TOTAL TIME

45

MINUTES

6 bone-in chicken thighs, with skin (about 2

1

/

4

lb [1 kg])

Sea salt

Freshly ground black pepper

1 Tbsp extra-virgin olive oil

1 large leek, white and light green parts only, halved lengthwise, well rinsed, and thinly sliced

2 large carrots, peeled and thinly sliced into coins

2 celery stalks, thinly sliced

1 parsnip, peeled and chopped

1 Tbsp chopped fresh sage, or 1

1

/

2

tsp dried sage leaves

1 medium garlic clove, minced

1

/