Make-it-yourself stock will give you tasty soup

By Susan M. Selasky
Detroit Free Press

Posted: Tuesday, Dec. 25, 2012

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Chicken and Rice Soup With Crispy Tortillas

If you don’t want to poach the chicken, use 3 cups cooked, shredded chicken.

2 tablespoons canola oil

1 large onion, peeled, diced

1 large green pepper, cored, diced

2 large chicken breast halves, each cut in half

4 cups water, divided

8 cups (or more as needed) homemade chicken stock or fat-free, less-sodium broth

1 (28-ounce) can stewed tomatoes

1 (4-ounce) can diced green chiles

1 chipotle chile in adobo sauce, diced

2 tablespoons chili powder or more to taste

1 1/2 to 2 teaspoons favorite all-purpose seasoning

1 1/2 cups cooked Spanish-style rice

Salt to taste

Baked tortilla strips (see note)

Shredded Mexican-style cheese and diced avocado (optional)

HEAT the oil in a large stockpot over medium heat. Add the onion and pepper and saute until translucent, about 5 minutes. Add the chicken breast pieces and 2 cups water. Reduce heat to a simmer. Cover the pot and poach the chicken about 15 minutes or until tender.

REMOVE the chicken (leave remaining ingredients in pot) and use two forks to shred the meat, discarding the skin and bones. Return shredded chicken to the pot. Add the remaining 2 cups water, chicken stock, tomatoes, green chiles, chipotle, chili powder and all-purpose seasoning. Simmer 45 minutes, uncovered. Taste and season with salt to taste. Stir in the cooked rice and simmer about 10 minutes.

SERVE topped with baked tortilla strips and, if desired, shredded cheese and avocado.

NOTE: To make the tortilla strips, cut 20 small corn tortillas into 1/4-inch strips. Preheat oven to 375 degrees. Place the tortilla strips on a baking sheet and drizzle with 1/4 cup canola oil. Sprinkle with chili powder, a pinch of cumin and salt. Bake 15 minutes or until crispy. The strips will keep several days in a plastic bag.

YIELD: About 16 cups.

When it comes to making soup, I always think of my father’s chicken soup: Take a big pot, add onions, carrots and celery. Add one big chicken and water to cover. Simmer for hours.

It’s that long simmer, which develops a deep chicken flavor, that made it so good.

Soups need a good base. A stock is strained liquid from cooking vegetables, meat or fish and their bones and seasonings in water. It’s easy to make your own.

I make brown stock with chicken parts I have squirreled away in the freezer.

I scatter the pieces on a sheet pan with 1 large coarsely chopped onion, a few peeled and coarsely chopped carrots and two stalks of chopped celery. Place the pan in a preheated 425-degree oven for 45 minutes or until the pieces are browned.

Transfer browned bones and vegetables to a stock pot. Pour off any grease. Add hot water to the pan and scrape browned bits; add those to the pot.

Add water to cover all ingredients, about 4 quarts. Add a few peppercorns or bouquet garni. Heat over medium to a simmer, then reduce heat to low. Cook about 3 hours, skimming any fat or foam.

Strain into another container, discarding the solids. Cool before refrigerating, then chill uncovered. Once chilled for several hours or overnight, remove any fat. Season lightly before using.

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