recipe for chicken soup with rice
tonight i am making one of our all-timefavorite chicken soup. it's called pho and some people know itas pho. welcome to tess's kitchen and come along and i'll show you how to make it. i'm going to first start off by toastingmy vegetables and i am using onions and carrots.
recipe for chicken soup with rice, i'm cutting up the carrots and chunksand quartering the onions. placing them on an oil oil baking sheet. i'm also going to add some size piece ofginger. i'm just going to lightly oil.
you can toast thesevegetables in a dry skillet on the stove. the object is to just get the flavorstarted and it's going to add a tremendous amount of flavor to the soup! it's been about five minutes and i'mgoing to flip them over at this time. i'm also going to add about five cloves ofgarlic. i didn't add them in the beginningbecause i don't want them to burn. all right! another five minutes and we'll be done. i have a large stock pot with six quarts of water and i'm adding my roasted vegetables, ginger and garlic to the mix. i have myheat on high.
i'm going to bring it up to heat and addmy chicken. here i have a four to five pound whole chicken and i've washed andcleaned and trimmed off the ends. and in she goes! i'm only going to be using the breast meat in the soup so the dark meat will be a left over foranother meal. i'm also going to add two cups of somehomemade chicken broth that i have on hand and about four cups of additionalwater to bring it up to about an inch and a half in the top. i'm going to bring this up to a boil andthen turn it down to a low simmer, cover and cook for about 50 to 60minutes.
keep an eye on it and about midway flipthe chicken. give it a good stir just so it cooksevenly. the chicken is done i'm going to removeit from the pot and let it rest for 10-15 minutes. now for my favorite part! the spices! this is a spice packet and youcan get this at your local asian store. it's just a mix of spices to flavor thesoup. there is coriander, anise, cinnamon, cardamom, black pepper, fennel seed andcloves. there's lots of companies that offer themixed spice packets.
they are nice and convenient. although i do end up adding more spicesit's all about the flavor. for me i'm adding a few more cloves anda few more black peppercorns. each spice is a flavor that stands out in the soup. they are all bold but they all worktogether and once you make the soup two or three times you get to know whichflavors you like and what you don't. so you can adjust your seasonings toyour taste. to bring out the flavors and oils of thespices i'm going to toast them in my dry castiron skillet.
not long! only three to four minutes onlow medium. you'll start to smell the spices and thearoma is just incredible! this spice pack does come with thetie cloth bag. after you are done toasting the spices you can put the spices in thebag and then in the broth but i like to put my spices directly into the broth. it doesn't matter because in the endwe're going to strain the broth plus i think it adds more flavor. but don't throw that bag away tuck itaway in your drawer. they are always nice to have in thekitchen and they are good for soups.
now i'm adding those glorious spices tothe broth and the smell is just unbelievable! now it's time to add the fish sauce. thisis going to add the saltiness to the soup. this happens to be the fish sauce brandthat i have and a little bit of it does go a long way. it's all about taste and adjustment forme i am adding 2 tablespoons for this amount of soup. you may want to consider adding three or 4. i left my chicken cool and deboned it and now i'm adding thosebones back into the broth to give even more depth of flavor! i'm going to cook the broth for another30 to 45 minutes on a low simmer to get
the most flavor that i can out of thebones. and this is the white meat that i gotfrom the chicken i cooked. you can use white meat or dark meatwhichever you prefer. we happen to like the white meat. i'mjust going to cut thin slices for the soup. pho ga is a famous vietnamese chickennoodle soup becoming widely popular all around the world and rightly so. icould eat the soup three times a day every day! the pho is also very goodwith brisket and or tripe but today i am making chicken. now the pho rice noodles are made by alot of
different companies and come in manyvarieties. this is a package i just happened topick up today. they come in different widths from veryfine to big stick noodles. i usually go forsomething in between. i'm soaking my noodles in very very hotwater, almost boiling. i'm letting them soak for three minutesand then going to rinse them under very cold water. the rice noodles are just like pasta, youwant them al dente. i've turned the heat off and i've hadthe broth setting here for about 10 minutes.
there's some foam and grease on the top and i'm going to skim off. this is going to help keep the broth nice and clear. you can find this recipe and more on myfacebook and google+ page. remember to come give me a visit. and now i'm straining the broth and thesmell, the smell is just wonderful! i can't wait to eat! the broth hasabsorbed all those flavors, the chicken the vegetables and spices. i ended up with 30 cups of broth and idefinitely will be freezing some! and now the condiments! i have here about a cup of thinly sliced red onions and i'm
adding a quarter a cup of water and aquarter cup of apple cider vinegar. i'm going to more or less pickle themand to add a little zing! i'm going to add some ground chilies and a little bitof sugar. i'm going to set that to the side andlet it do its thing for about 30 minutes. for the other condiments we havesriracha sauce, some fresh thai basil. love fresh thai basil. bean sprouts, some fresh snow peas, chopped scallions, and red chilies for heat, hoisin sauce and some fresh lime. and finally, let's make a bowl of soup!
and you'll notice that i left out acouple of famous condiments. one is cilantro. my husband doesn't like it. the other isjalapenos and i just couldn't find any at the store. so that's why i added the red chilies.it's all a matter of taste and what you like and what you don't like. but i will say give them all try. ididn't think i was going to like the squeeze of lime at the end but i reallythink it gives a super punch to the soup! just hits all the right notes!
it is visually beautiful and the smell,the smell is incredible! the texture and the crunchy bean sproutsand snow peas... all the flavors marry together. youhave the richness of the broth. all the spices and individual flavors of aniseand cinnamon and cardamom and you can even taste the hint of ginger andgarlic in the background. now you can put the sriracha or thehoisin sauce directly in your soup but this is how i was taught to eat it.you take equal amounts of your hoisin sauce and sriracha and give it a goodmix. then take your meat from your soup and dip it in the sauce. it is delicious!
i even take my noodles and dip it in thesauce. this pho soup is not as intimidating as it looks. i really hope you give it a try it iswell worth it! i really believe this soup somehownourishes the soul. i hope you make it, love it and enjoy. please remember to hit the like buttonand subscribe for future recipe videos from tess's kitchen. you can also find me on google+ , facebook and pinterest. come visit again and enjoy.
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