International Chicken Soups

Chicken Vegetable Soup

By Cat, Sep 2007 (Photo, right, from Wikimedia Commons)

• Includes: 1. Mediterranean Chicken Soup; 2. Asian Chicken Soup 3. Caribbean Chicken Soup;
• See also: 1. Soups & Stocks Menu; 2. Rich Chicken Stock; 3. Versatile Chicken Stock; 4. Chicken Soup, from Scratch; 5. Baked Chicken for Shredding or Cubing

These quick and easy soup recipes use the Versatile Chicken Stock recipes, as specified in each recipe, adapted from the Daily Interlake newspaper (1).  Each recipe serves 6. I’ve not tried these yet.

I’ve not tried these yet.

Mediterranean Chicken Soup

Flat-Leaf Parsley

(photo, right, from Wikimedia Commons)

Ingredients & Equipment:

• 4 cups Mediterranean flavored chicken stock
• 1/4 cup minced chives or Italian (flatleaf) parsley
• 2 – 3 sprigs fresh basil, thyme or tarragon, minced (these herbs are all strongly flavored; it is not recommended to mix them).
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 cup chopped tomatoes (fresh or canned)
• 1/2 cup fresh peas, or defrosted frozen peas
• 4 cooked chicken thighs (or other cooked chicken meat), boned and cut up
• unrefined sea salt
• ground black pepper
• Stock pot

Asian Chicken Soup

Bok Choy (Chinese Cabbage)

(photo, right, from Wikimedia Commons)

Ingredients & Equipment:

• 4 cups Asian flavored chicken stock
• 8 dried shitake mushrooms, with stems removed
• 1/2 small bok choy cabbage, cut up
• 1 cup cilantro leaves, minced
• 8 oz snow peas
• 4 cups cooked chicken meat
• unrefined sea salt
• ground black pepper
• stock pot

Caribbean Chicken Soup

Yellow Summer Squash

(photo, right, from Wikimedia Commons)

Ingredients & Equipment:

• 4 cups Caribbean flavored chicken stock
• 1 – 4 garlic cloves, peeled
• 1/2 cup chopped parsley or cilantro
• 1/3 red, orange or yellow bell pepper, chopped
• 2 cups zucchini or other summer squash, sliced
• 1/3 to 1/2 tsp dried red chili pepper
• 4 cups cooked chicken meat
• unrefined sea salt
• ground black pepper
• stock pot

Assembly or Serving Suggestions

• Garnish with sprigs of parsley, cilantro or thyme.
• Add a dollop of sour cream or creme fraiche.

References:

1. Daily InterLake, newspaper, Kalispell, MT (date lost but Aug or Sep 2007)