January 1, 2025

Chicken Souse

Posted by HI Cookery under 01 January | Tags: , , , , , |
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Chicken Souse

January: National Soup Month

Drank too much champagne or Bahama Mamas on New Year’s Eve? Then try a comforting bowl of chicken souse. This citrusy soup from the Bahamas is often recommended as a hangover cure as well as the common cold remedy.  What makes this chicken soup taste unique are the whole allspice berries. The tender chicken meat provides protein to give strength when one’s immune system is weakened. Sick or not, have this healthy soup as a delicious way to start off the new year as well as celebrate National Soup Month.

Recipe

(Adapted from Sparks People)

Ingredients

  • 3 pounds chicken wings
  • Dried red pepper
  • Salt and pepper to taste
  • 1 large onion, sliced
  • 2-3 cloves garlic, minced
  • 2 medium potatoes, peeled and cubed
  • 2 stalks celery, chopped
  • 2 tablespoons whole allspice (no substitutions)
  • 2 limes, divided use

Directions

In a large pot, place the chicken wingettes and drummettes (discard the wingtips). Cover with water an inch above the chicken parts. Add dried pepper pieces (as much heat as desired; we prefer our souse mild). Salt and pepper to taste. Bring to a boil, cover the pot and lower heat to simmer for about 20 minutes. Par-boil the chicken but not cook all the way. Then drain and discard the broth and debris, retaining the chicken. Rinse the pot and return the chicken in it.

While the chicken is par-boiling, slice the onions, mince the garlic (we used jarred minced cloves), cut up the potatoes and chop the celery. Cut one lime in half to juice into the chicken broth but reserve the other lime to slice and garnish the souse. In the pot with the par-boiled chicken, add the onion and potatoes. Cover with water an inch above everything. Salt and pepper to taste.

Bring to a boil again, cover the pot and lower heat to simmer for around 15-20 minutes until the potatoes are almost done. Stir in the minced garlic, whole allspice and celery. Squeeze the juice of one lime into the broth. Cover and simmer for another 5-10 minutes to allow the flavors to blend. Remove from heat. Ladle into soup bowls. Garnish with sliced limes and serve hot.

Notes

  • We halved the original recipe to feed just the two of us.
  • Do not eat the whole allspice!!! It is only used to flavor this dish!!!
  • Chicken souse is traditionally served with johnny cakes in the Bahamas. But it can be eaten with other types of bread, such as Bimini coconut bread.
  • Search our blog for more soup recipes.

 

March 13, 2021

Chicken Noodle Soup

Posted by HI Cookery under 03 March | Tags: , , |
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Chicken Noodle Soup

March 13: National Chicken Noodle Soup Day

For those suffering from late winter blues or the common cold and flu this time of the year, cheer up and know that spring and better health are coming soon. Meanwhile, have a cup or bowl of heartwarming homemade chicken noodle soup. It is easier to cook than one might think.

We start with a leftover roast chicken or store-bought rotisserie chicken. We do not let the meat and bones go to waste and cook homemade chicken soup using the carcass for bone broth and meat for protein. Some recipes call for boiling the vegetables with the carcass to impart flavor and then discarding all the solids. But we boil our vegetables in the strained broth to keep the nutrients in and cook the vegetables and chicken pieces together to save time, since the broth already took a few hours to cook already. We also cook the curly pasta noodles separately, so the broth is not so “cloudy” (besides, we do not like mushy pasta in case it is overcooked in the soup—especially if the chef gets distracted!). The strained broth can be saved in a jar and used in other recipes later.

The recipe seems rustic, but it is a classic comfort food. Make homemade chicken noodle soup on National Chicken Noodle Soup Day.

Recipe

Ingredients

  • 1 leftover roast chicken
  • Water
  • 1 cup onion, chopped
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 2 sprigs fresh thyme
  • Salt and pepper to taste
  • Cooked curly pasta noodles

Directions

Remove the meat from the bones and chop into bite-sized pieces. Refrigerate the pieces to use in the soup later. In a large stock pot, place the carcass and cover with enough water. Bring to a boil, cover the pot with a lid and then lower heat to low and simmer for 3-4 hours. Drain the scum and debris from the liquid and reserve the chicken stock. Wash or wipe the pot clean.

Place the chicken stock back into the cleaned pot. Add the onions, celery, carrot and sprigs of thyme. Bring to a boil, cover and simmer for 15 minutes. Season with salt and pepper to taste. Remove the sprigs. Add the chicken pieces and continue to simmer for another 10 minutes to give the broth more flavor and heat the meat through.

Meanwhile, cook the curly pasta noodles according to the package directions until al dente. Drain and place a serving size into a soup bowl. Ladle the chicken, vegetables and stock over the pasta. Serve hot.

Notes

  • Optional: Add a chicken bouillon cube or two for stronger flavor in the boiling broth. This does add more sodium to the soup, so we usually leave it out.
  • After the soup cools down, add the pasta noodles then mix it all together. Refrigerate in a tightly covered container. Heat up individual servings of the chicken noodle soup. The pasta will not be as mushy then because it is not being overcooked, just reheated.

 

March 13, 2014

Chicken Long Rice

Posted by HI Cookery under 03 March | Tags: , , , , , |
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Chicken Long Rice

Chicken Long Rice

March 13: National Chicken Noodle Soup Day

Whether found at the fanciest luau or in a humble Hawaiian home, chicken long rice is the islands’ comfort food equivalent of chicken noodle soup. Ironically, the “rice” in this dish is actually bean thread (also known as cellophane noodles for their transparency). The taste is similar to tinolang manok without the noodles. The hot gingery broth helps relieve congestion, the chicken provides protein and mushrooms are full of vitamins, making this textured noodle soup a healthy option.

For National Chicken Noodle Soup Day, try a dish with a tropical twist and make some chicken long rice. Aloha!

Recipe

Ingredients

  • 4-5 bunches of long rice
  • 5-6 dried shiitake mushrooms
  • water
  • 2 large chicken breasts
  • 2 cloves garlic, peeled and crushed
  • 1 tablespoon oil
  • 4-6 cups water
  • salt and pepper to taste
  • 1 2-inch piece ginger, crushed
  • 2 cubes chicken bouillon
  • 1 stalk green onions, chopped (optional garnish)

Directions

In a large dish, pour boiling water to cover the long rice. Soak until soft, at least 30 minutes. Cut into shorter pieces. Drain before using. In a shallow dish, pour boiling water to cover the dried shiitake mushrooms. Soak until soft, at least 30 minutes. Remove from the water, squeeze out excess liquid and slice the mushrooms. Set aside.

Chicken Long Rice

While the noodles and mushrooms are being hydrated, chop the chicken and ginger. Heat the oil on medium high and sauté the garlic cloves. Add the chicken and cook until lightly browned. Pour the water to cover the chicken and bring to a boil. Season with salt and pepper.

Chicken Long Rice

Lower the heat, add the bouillon cubes and ginger, cover and simmer for 30 minutes to let the flavors develop. Add the mushrooms. Gently stir in the noodles and cook on medium heat for another 10 minutes. Discard the ginger and garlic. Ladle into soup bowls. Garnish with chopped green onions. Serve hot with chopsticks and a soup spoon.

Chicken Long Rice

Notes

  • Season the broth with a tablespoon of soy sauce, oyster sauce or hot sauce (optional).
  • Search our blog for other soup recipes.

 

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